Where the river meets the road
Each spring as the snow begins to shrink, I drive out the Copper River Highway in search of edible greens. The first young fireweed shoots and fiddleheads emerge during the growing daylight of late Ap...
This recipe takes inspiration from the watershed, wild salmon, and the alder in the forest that supports their habitat and relies on their migration.
Note: make your own spruce tip syrup with this recipe.
Ingredients
SERVINGS: Makes 8 skewers
- 1 pound Alaska salmon, skinned and deboned
- Salt and pepper
- 5-8 alder twigs, roughly ¼-inch in diameter
- Yellow onion, thinly shaved, for garnish (optional)
- 1 tablespoon sesame oil
- 1 clove garlic, diced
- ¼ cup spruce tip syrup (or honey or birch syrup)
- 1 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Preparation
Preheat the oven to 350° F. Cut salmon into 1-inch cubes and toss in a bowl with a pinch each of salt and pepper. Rinse fresh alder twigs and remove leaves or buds. Cut the end at an angle and skewer seasoned salmon cubes onto the twig. If desired, sprinkle thinly shaved yellow onion over salmon. Place the skewers on an oiled baking sheet, and bake for 8 to 10 minutes.
To prepare the drizzle, heat sesame oil and diced garlic over low heat in a cast iron pan. Add the spruce tip syrup and red pepper flakes. Stir well for 5 minutes, taking care not to burn the syrup. Remove from heat and add apple cider vinegar. Let cool slightly before serving over salmon skewers.
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