Sunday, July 26, 2009

Dip Netting Salmon Update July 2009

Jim came home from dip netting our salmon on the Copper River Friday night. Luckily, he got our household limit of 30 salmon which, after 5 hours of filleting and vacuum sealing, converted to 82 (on average-1/2 lb. to 3/4 lb. bags).

Copper River Sockeye is renowned to be the best salmon in the world. Look for it on-line and commercial fishermen sell it for $19.95 a pound. We came away with approximately 60 lbs. that converts into $1,197.00. We eat our salmon at least once a week.

Salmon is a truly versatile and underestimated fish! Since moving to Alaska, I have learned that salmon is delicious in chili, chowder, blackened, in tacos, on pizza, (of course SMOKED), in salads and so much more. We love our salmon patties and I can salmon not used from the previous year. They are not only low in calories, but are high in protein and Omega-3, a light snack, quick to prepare and just as good cold as hot.
As a child, I loved my mother's salmon patties. She made hers from a can (which I now understand is "Pink" salmon--Salmon no decent Alaskan would eat!). Still, I thought they were delicious.
Mom's Salmon Patties
1 can Salmon (or 1 pint of home canned salmon)
2 eggs, slightly beaten
1 cup cracker crumbs (experiment with different kinds of crackers, or if you don't want the carbs I found you can use ground up pork cracklings for a higher protein)--you need enough to bind the ingredients together.
Salt and pepper to taste.
Drain the salmon. Using a fork, smash up the salmon (yes, leave the bones in! CALCIUM!) Add slightly beaten eggs, cracker crumbs and seasonings. Form patties to whatever size you like (can be bite sized to hamburger sized.) Use Olive oil or spray in a skillet or grill to brown the patties until crisp.
Last night I grilled some of those fresh salmon fillets using a great Cajun Spice I keep on the shelf in a mason jar at all times. It is a staple in our house and can be used on any meat, but it is especially delicious on fish. The recipe comes from Lia Huber, Cooking Light Magazine, September 2006.
3 TBSP paprika
2 TBSP ground red pepper
2 TBSP dried thyme
2 TBSP dried oregano
2 TBSP onion powder
2 TBSP garlic powder
1 TBSP kosher salt
1 TBSP black pepper
1 TBSP sugar or 1/4 cup brown sugar
Combine all ingredients and keep in a sealed jar.
Today we are off BLUEBERRY PICKING! Yes, blueberries are now ready to be harvested. I will be canning last year's blueberries and raspberries tomorrow. Jim also asked for 6 pints of syrup of each berry. But for today, we are taking out the 4 wheeler and driving up the Circle-Fairbanks Trail in search of those lovely purple little balls of sunshine. I'm taking along those Salmon Fingers I made a few days ago and a small container of High-Bush Cranberry Catsup for a picnic lunch.

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