CORDOVA, AK

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

This small town isn't even accessible by road - you must come in by air or sea. It's not an island, but it functions like one - small population, expensive groceries, lots of boats. Nelly, who works for the Copper River Salmon Marketing Board, picked us up in her old Westfalia van which we packed full of extensive baby equipment that only new parents on their first trip with a baby would imagine was necessary. There is a beautiful thing that happens when you don't have expectations. I was busy with a new baby and a few catering jobs and didn't have time to build any before we left and regret that's unlike me. I didn't know I was going to fall in love with Alaska. It wasn't a destination high on my "must visit" list, which made the beauty and charm all that much more appreciable.  

We eat wild salmon. It costs more but it tastes better and I care about the sustainability and quality, so I find the price tag worth it. There is a charming story behind the wild salmon from the Copper River that I felt privileged to get a peek into. The salmon season last a few short months in the late spring/early summer and the fishermen work hard during that season to fish the Copper River Delta. We spent some time on a commercial fishing boat and the job is not an easy one. You must revere the water and the fish; it's what the industry hinges on. What the whole town hinges on, really. The fishermen head out rain or shine and fish virtually around the clock for as long as the Fish and Game Department allows them. Clearly these families fish for a living, but in talking to the the fisherman, there was a united respect they have for the ecosystem which they depend on. The Watershed Project, a local non-profit, is dedicated to preserving the salmon by researching their environment and teaching kids how to preserve their habitat.

We had a chance to meet with a small team that spends the summer along side Childs Glacier monitoring salmon escapement via sonar (literally counting the fish that swim by for months). We had a salmon pot luck with the fishermen's wives, gaped at glaciers and bald eagles and a pod of Orcas, caught some salmon, and enjoyed a tiny bit of the vast landscape that makes the state remarkable. We met so many people who love this town, who care about the salmon and the Copper River, and want to tell its story. What an honor it was to be a part of it for a short week.

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Copper River Salmon . Cordova, Alaska . Sprouted Kitchen

Hugh's photos are gorgeous and it still doesn't do the place justice. This trip was sponsored by Copper River Salmon and all opinions are my own.

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE

salmon kebabs . sprouted kitchen

A bit late to the party (as I often am with these things), I'm finally reading Cheryl Strayed's Tiny Beautiful Things. It is a collection of some of her letters and responses as a then-anonymous advice columnist. This won't be the last you'll hear me mention it - I'm in love with how she writes. So frank and forward but not the least bit insensitive. Hugh refers to it as a self-help book because he sees me passionately underlining particular lines. It is not a self-help book, but somehow you feel empowered and encouraged after some of the entries, which I suppose is helping oneself. There is this one entry where she is responding to a young, struggling writer. She talks about overriding limitiations by simply producing. You must continue to work. "You will feel insecure... How much power you give those feelings is entirely up to you." I am not at home pecking away at the next great work of fiction, but giving power to feelings of insecurity, is something anyone who does anything even the least bit challenging can relate to. I think what I love about these stories, is even though none of them are mine, they make me think. My other favorite, "There is no why. You don't have a right to the cards you believe you should have been dealt. You have an obligation to play the hell out of the ones you're holding." Seriously! So good. Between not giving power to insecurity and playing your own cards, I'm repeating these lines to every friend I've been talking to lately about troubleshooting life. We're all hurting and struggling and experiencing joy and intimacy and tenderness in the scope of our days - sharing our stories makes the whole of it pretty incredible. 

So this salmon. That deep, rich, ruby color is Copper River Sockeye. Wild-caught Alaskan salmon is considered one of your "best choices" as far as sustainable fish from the Marine Stewardship Council. It actually has a season which runs late spring through summer, depending on the species in particular. I've been holding onto a few salmon recipes waiting for the good stuff. I'm intrigued to try slow roasting a large filet for a dinner party and would like to do some blackened in a taco. It's rich as far as fish goes, and I know salmon isn't for everyone, but if you can get your hands on some fresh stuff this time of year, you may be persuaded. I put some chunks on a skewer and drenched it in a cool cucumber sauce. Next time I think I'll add more veggies, maybe some onion and bell pepper, to stretch them even further. I know there are only a couple salmon recipes in the archives here, so I hope this adds an idea to your healthy/easy week night dinner repetoire.

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE // Serves 4

I served these with a bit of quinoa that I mixed with a splash of oil, vinegar, a few chopped scallions and a basic green salad. Didn't feel a recipe was needed for those. Some rice would be nice, or even some warm toasty pita. For the sake of time, I put these under the broiler. They would be excellent on the grill, but I would just suggest using one of those top grates and oil it well as fish seems to stick to the BBQ annoyingly easily. 

I am still getting Meyer lemons from my mom's tree. If you can find them, use them here. The pith is much more pleasant to eat and they are sweeter in general. Add more vegetables or change them up according to your taste. 

• 8 skewers
• 1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
• 2 zucchini
• 2 lemons, sliced very thin and seeded 

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. maple syrup
• 1/2 tsp. sea salt 
• 1/4 tsp. paprika
• 1/2 tsp. Italian seasoning
• 1/4 - 1/2 tsp. red pepper flakes 

• // yogurt sauce //
• 2 garlic cloves
• 1/2 tsp. each salt and pepper
• 1/2 of a large english cucumber, roughly chopped (about 1 1/2 cups)
• zest of one lemon
• 3 Tbsp. fresh dill
• 2 Tbsp. fresh mint leaves
• 1 cup full fat greek yogurt

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

salmon kebabs . sprouted kitchen

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. 

Cut the salmon into 2'' chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients. 

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye. 

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice. 

salmon kebabs . sprouted kitchen

LEMON KALE SALAD + SEARED SALMON

People who care about food, have a philosophy about what they eat and why they eat it. Some are vegetarians for animal reasons, or vegan because of health purposes, you may not eat gluten because of an allergy, or some stay away from it as part of an anti-inflammatory diet. No red meat, no foods with a face, just fish... there are so many ways you could qualify your eating habits. While eating a gigantic bowl of this salad, I was reminded of why I try to eat well as often as possible. You feel so much better. I don't want to get into a discussion of the right and wrong of what to eat, because I don't feel it's a black and white issue. You have to respect yourself and those you're feeding, and believe that what you are putting inside, does matter, and then make your own decisions. All I can say is that for myself, I find a big bowl of raw kale salad, a subtle reminder of how good it feels to put healthy things in our bodies.

I know it's a bit early in the season to be singing the praises of kale, but this salad is my current obsession. If you are familiar with this hearty green, the thought of eating it raw sounds a bit daunting. It is tough, and somewhat bitter. I don't often cook with it because it tastes so earthy, and now I am eating it raw, by the bowlful. You toss it with this light tangy dressing, while it's speckled with bits of grainy bread crumbs and salty parmesan and it's amazing how something so simple and good for you, can taste this great too. The salmon here is not meant to have any strong flavors, as the kale salad adds enough zip for both components. You could easily serve the salad with some roasted chicken, marinated tofu or with the ever-so-versatile poached egg as well.

LEMON KALE SALAD + SEARED SALMON // Serves 2

The kale salad recipe is adapted from Dr. Weil/True Food Kitchen. Make a little extra if you like leftovers, the kale stands up to the dressing really well, so you can keep it lightly dressed in the fridge and it only gets better. This will likely make more dressing than you need, but better to be prepared.

4 Cups Kale (lacinato or cavolo nero best), rinsed and dried

1/3 Cup Fresh, Whole Grain Breadcrumbs

1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese

Red Pepper Flakes to taste

2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets

1 Tbsp. Dried Basil

1 tsp. Garlic Salt

Ground Pepper

1/2 Cup White Wine

// Dressing //

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Fresh Lemon Juice

2 Cloves Garlic

Pinch of Salt/Ground Pepper

1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.

2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.

3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.

4. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.