Grilled Alaska Salmon Tacos with Corn Relish
Joan of FOODalogue has starting the year off with another informational armchair travel adventure with her Culinary Tour 2011 - The Final Tour. I have really enjoyed travelling with Joan virtually for the past 2 years and have been lucky enough to meet up with her two years in a row in "real time" in San Francisco at Foodbuzz. Blogging brings the whole world closer together.
Joan will be travelling virtually wherever her imagination takes us for the next little while through food, sights, and cultural exploration. How about meeting her in any one of her itinerary stops and present your interpretation of the cuisine from that destination? Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair?? No passport necessary, no cancelled flights or long airport layovers. You can also do a little daydreaming through your tastebuds. We have already met up in Panama where we feasted on traditional dishes and visited the markets...so next stop on her tour is:
Alaska
Alaska may be well known for towering Mt. McKinley, stunning views of Glacier Bay, cruise ships and amazing wildlife viewing opportunities, but it is also a destination with unique culinary traditions. I am appreciative of the fact that Joan has taken us along on this virtual tour.
When I think of Alaskan food, I can almost taste the succulent flavour of King Crab or Copper River Salmon. But there’s a lot more to Alaskan cuisine than its fresh seafood. How about a bowl of Caribou stew or Moose Diane? No matter how adventurous your palate, the best way to experience Alaska’s unique lifestyle is through its cuisine.
Even so, Alaska's cold water seafood is still the centerpiece of Alaskan cuisine. It's what first comes to mind and I would be the first at the table. Alaskan salmon is one of the most important foods there and is often served as smoked salmon, cured salmon, salmon jerky, and even sweetened Indian candied salmon like we find here in British Columbia. The Alaskan salmon and halibut fishing industry brings tourists from all over the world, but it's probably the Alaskan King Crab that most people think of first. Unlike the smaller dungeness or blue crabs found south of the parallel, a single Alaskan King Crab can easily feed your entire hungry family.
In Alaska historical Native foods consisted mainly of seal, whale, wild bird and walrus meat which were all readily available. Cold weather survival required consuming generous amounts of fat and oil. One indigenous specialty that is still available is akutag, a cold treat traditionally made with whipped fat and wild berries. In the past I have tried things like seal flipper soup, and cod cheeks but prefer to stick with more mainstream Alaskan menu items like salmon, halibut, crab, scallops, oysters and shrimp. Then again sea cucumber, octopus and squid are local delicacies. If you enjoy wild game, try caribou, moose, elk, bear or reindeer meat.
When I think of Alaskan food, I can almost taste the succulent flavour of King Crab or Copper River Salmon. But there’s a lot more to Alaskan cuisine than its fresh seafood. How about a bowl of Caribou stew or Moose Diane? No matter how adventurous your palate, the best way to experience Alaska’s unique lifestyle is through its cuisine.
Even so, Alaska's cold water seafood is still the centerpiece of Alaskan cuisine. It's what first comes to mind and I would be the first at the table. Alaskan salmon is one of the most important foods there and is often served as smoked salmon, cured salmon, salmon jerky, and even sweetened Indian candied salmon like we find here in British Columbia. The Alaskan salmon and halibut fishing industry brings tourists from all over the world, but it's probably the Alaskan King Crab that most people think of first. Unlike the smaller dungeness or blue crabs found south of the parallel, a single Alaskan King Crab can easily feed your entire hungry family.
In Alaska historical Native foods consisted mainly of seal, whale, wild bird and walrus meat which were all readily available. Cold weather survival required consuming generous amounts of fat and oil. One indigenous specialty that is still available is akutag, a cold treat traditionally made with whipped fat and wild berries. In the past I have tried things like seal flipper soup, and cod cheeks but prefer to stick with more mainstream Alaskan menu items like salmon, halibut, crab, scallops, oysters and shrimp. Then again sea cucumber, octopus and squid are local delicacies. If you enjoy wild game, try caribou, moose, elk, bear or reindeer meat.
So what do todays Alaskans eat? Everything we do!!! In this age of easy availability and transportation urban Alaskans enjoy the same selection of goods that you and I have available to us at our own local grocery stores. But they also have access to the fresh specialties mentioned above that are uniquely Alaska!
Homer, Alaska is a center for Halibut fishing, and it's local restaurants and bed and breakfasts have teamed up to offer six-day culinary tours. The tour includes daily cooking classes with local chefs, meals at gourmet restaurants, winery and brewery tours, art classes with local artists, wine tasting and accommodation. In winter, a dog-sled excursion is also part of the package. Special rates for winter visitors and couples are available, and other area activities include cross-country skiing, photography tours and snowmobiling. Culinary tours to Alaska can be booked for any time of the year, although in summer tours tend to be offered more frequently. You can learn a deeper appreciation for the local culture if you're willing to eat outside of your comfort zone. It's one of the great reasons to travel and can free you from prejudices you didn't even know you had!
When I attended Foodbuzz 2010 in San Francisco one of the primary sponsors was Alaskan Seafood. So it seemed only fitting that for this challenge I would recreate one of the demontration dishes that I shared with Joan in "real time", besides I have been wanting to recreate this dish at home for ions! Chef Mary Sue Millikan whipped up some delicious-looking fish tacos...both a salmon taco with roasted poblano and corn salsa, and a halibut taco with a cucumber-citrus salsa. Later that day we headed over to the Metron and I stood in what seemed an endless line as I snaked my way up to the Alaskan Seafood booth where the fish tacos from the morning’s breakout session were being served. Actually, there was an entire taco bar set up, where you could build your own tacos....even better! So worth the wait!! I am happy to share Chef Mary Sue Millikan's recipe with you.
When I attended Foodbuzz 2010 in San Francisco one of the primary sponsors was Alaskan Seafood. So it seemed only fitting that for this challenge I would recreate one of the demontration dishes that I shared with Joan in "real time", besides I have been wanting to recreate this dish at home for ions! Chef Mary Sue Millikan whipped up some delicious-looking fish tacos...both a salmon taco with roasted poblano and corn salsa, and a halibut taco with a cucumber-citrus salsa. Later that day we headed over to the Metron and I stood in what seemed an endless line as I snaked my way up to the Alaskan Seafood booth where the fish tacos from the morning’s breakout session were being served. Actually, there was an entire taco bar set up, where you could build your own tacos....even better! So worth the wait!! I am happy to share Chef Mary Sue Millikan's recipe with you.
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Before we do....
Don't forget to send in your dish for the Best Thing I Ever Ate (recently) challenge here at More Than Burnt Toast. Send your submission to bestdisheverate@gmail.com by midnight February 15th. Read all about it here.
**Grilled Alaska Salmon Tacos with Corn Relish**
1 1/2 pounds wild Alaska salmon fillet
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
12 (4- to 6-inch) corn tortillas, warmed
6 lettuce leaves, torn in half
Corn Relish (see recipe below)
2 avocados, halved, seeded, peeled, and thinly sliced, for serving
Crema or sour cream, for serving
************
Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let cool slightly, and then pull apart into large flakes. Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of Corn Relish with plenty of vinaigrette, a couple slices of avocado, and a dollop of crema or sour cream.
* To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
Corn Relish
Makes about 5 cups
3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
4 poblano chiles, roasted, peeled, seeded*, and cut into 1/4-inch dice
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar
***********
Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Add diced peppers to the sautéed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
* Fresh chiles can be roasted over a barbeque, gas stovetop flame, or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred chiles to a plastic bag, tie the top closed, and let steam about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the chiles briefly in water to remove any blackened bits. Do not peel the chiles under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds.
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