Alaska is known for its Salmon.
Both by humans and bears alike, who wait for the Spring Spawning much like hungry Hoosiers belly-up to the buffet.
Some of the fish in these waters.
The name salmon may have came from the Latin Salmos (to leap). A few species spend their entire lives in freshwater. Others spawned in freshwater but return to the ocean. When spawning season comes again they fight their way back to the freshwater they were born in. Much to fishermen and the bears delight.
In Indiana you would be hard pressed during the 1960's to find a household that did not fix these as almost a weekly item.
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs (we used Ritz crackers) and drained canned salmon together. Add salt and pepper to taste.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Your mileage many vary.
Since we are on this Virtual Alaskan Adventure...and because I have NEVER tried wild-caught Grilled salmon before in my life. I went out and researched my options...bringing home this
Mine have been marinaded and seasoned.
A good friend, who has tried Grilled Salmon before, also said that Dill Sauce is an excellent idea.
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 3/4 teaspoon dill weed
- 1/4 teaspoon garlic salt
So Grilled Sockeye Salmon with Dill Sauce, Buttered Baby Carrots and Steamed New Potatoes.
It's WHAT'S for DINNER!
A sprig of fresh dillweed would have elevated the presentation...but dill seed works in a pinch.
Okay...where has THIS dish been all my life!
Definitely adding it to my cuisine...and will be growing fresh dill in the herb basket this summer! So good!
And some more progress on the Alaskan painting. Will turn those brown sticks in the foreground into snow covered firs tomorrow.