Skip to main Content
Food and Drink

How Alaska eats: Use up that frozen salmon!

Salmon spring rolls with peanut sauce. (Julia O'Malley / ADN)

Newsletter #41: Facebook fishing season

Someone just asked me if it would be weird to ask on Facebook if any friends out there have fish in their freezer they’d like to give away. I say no, not weird at all. I call that Facebook fishing. And this is Facebook fishing season. I know a number of people who are blessed with many freezer packs — so many, in fact, they are a little stressed out about it. Because they are already planning their time off to get some more salmon in June.

However you come upon your salmon right now, we have some great recipes for you. I just made these beautiful salmon spring rolls that were inspired by the rolls at Thai Kitchen and the fact that you can get local hydroponic Thai basil right now from Alaska Sprouts. We also have a freezer-clearing chowder recipe and a roundup of other frozen fish recipes, including bulgogi salmon from Kim Sunée.

Bulgogi salmon (Photo by Kim Sunée)

[Get this newsletter first, delivered to your inbox every Friday: Sign up here.]

And for you non-seafood people, a little springy dinner to tuck into your rotation: lemon chicken with asparagus. Mara Severin has some fun tips about places to get quick bites. Among the highlights: GuateMerican food, chicken and waffles, and a mac and cheese dog. (Mmmmm chicken and waffles ...)

Chicken and waffles from Waffle Rush in East Anchorage (Photo by Mara Severin)

Oh, and for you dessert people, Maya Wilson’s tahini chocolate chip cookies are essential. Get on it!

[Read previous newsletters here. Find more Alaska recipes here.]

Tahini chocolate chip cookies (Maya Wilson / Alaska from Scratch)

What is your favorite frozen salmon recipe? Email me. And if you don’t already, support local cooking and local food news and subscribe.

Here’s hoping you head into April with a light spirit and a clear freezer.

Local news matters.

Support independent, local journalism in Alaska.

Comments