For the first time in 34 years, I got to experience my home state of Alaska the way it was intended: as a tourist!
The best part was fishing! Instead of driving 3 hours, baiting my own hooks, then cleaning and hauling the fish home myself, I went on a fishing charter with Rust’s Flying Service. Rust’s flew us up the Yentna River to McDougall Lodge where a knowledgeable guide took us up and down the river to all the best spots to catch pike and rainbow trout. We saw beavers and bald eagles and caught lots of fish! It was one of the best days of my life and I can not recommend it more!
And even though the King Salmon season ended before we arrived due to a tragic decline in their numbers, we still got to take home a huge fillet because my cousin caught a 30 pounder right before Fish and Game closed the season. My freezer is stuffed to the brim with our bounty so the blog, like my life, is going to be pretty fishy for while. Bring on the omega 3 fatty acids!!!
The first thing I made is a tried and true recipe that my best friend, Tiffani, has been feeding her family for years. She is a true fisher woman, and she has tweaked this recipe to perfection.
NOTE: perfection for Tiffani means that her two toddlers will gobble it up. This sauce packs a lot of flavor and it is super healthy. If you’re trying to eat lean but don’t love the flavor of fish, this recipe is for you! If you want to taste the salmon, halve the capers and the mustard or just push the sauce off of the top of the fish when it is finished cooking and serve it on the side.
Lemon, Caper, and Dill Salmon
2 1/2 tbs lemon juice
6 tbs olive oil
2 tbs of your favorite mustard
4 cloves garlic, minced
2 tbs fresh dill leafs, chopped
3.5 oz jar of capers, rinsed and strained
2 lb fillet of salmon with skin on
Salt and pepper
2 whole lemons, sliced into rounds
4-6 sprigs fresh dill
Preheat oven to 375.
Place lemon juice, olive oil, mustard, garlic, and chopped dill in a small sauce pan with a dash (or more) of ground pepper. NOTE: I used a two cubes of my frozen dill and garlic chive pesto instead of fresh garlic and dill because I already had it on hand.
Heat on medium high, stirring, until sauce comes to a boil. Lower heat and simmer for 5 mins.
While your sauce simmers, line a baking dish with sliced lemons, them top with sprigs of fresh dill.
Dry your salmon fillet and sprinkle salt and pepper on both sides. Place in baking pan, skin side down. Top salmon with sauce.
Bake, uncovered, until the fillet’s internal temperature is 145 degrees. My fillet was VERY thick because King Salmon are HUGE, so it took me 35 minutes.
Serve with lemon wedges.