Yesterday we lost our internet connection, it’s real touch-and-go up here.  It is amazing at that we can be in remote western Alaska and get the internet at all.  The weather is more of the same low 50′s and rain on and off.  We would welcome a day of sun as we have to fiber glass some new hatch covers that we built.  The welder is working on re-fabricating our rudder.  It was put together a few years ago when a weld broke and we lost our rudder, causing us to rebuild one in the middle of the season that we found in a junk pile.  It wasn’t aligned and it wore out the rudder post block at the end of last season.  We started taking on water fast then the bilge pump would pump the water back over.  We had to use our deck hose to suck the water out of the laze and that brought the season to an end.
 
Today we found a leak in the coolant system.   (These are good things to discover while you are still on land!)  Since we had to drain 6 gallons of antifreeze out of the motor I figured it was a good time to replace all of the hoses in the system.   We just finished that project up at 9:30 pm (And it’s still daylight).  Dinner is ready, Cabot cooked up some PA deer steaks and noodles with pesto sauce on them.  Smells good!   I had to laugh when he said “this doesn’t look like the same as when Jenn makes it” then he picked the pack out of the trash and re-read the directions.
 
No talk of any salmon showing up in the set nets yet.  The locals are allowed to set out small nets to catch their winter supply.  They are the first ones to spread the word that salmon are starting to show up.  Won’t be too long now, probably around June 15th or 16th we’ll be ready to put the boat in the water.

Dinner time!

Prep time: 30 mins

serves 4

Ingredients:

• 2- 6 to 7 oz wild Alaskan salmon portions, remove skin
• 1/2 cup finely chopped red onion
• 2 large eggs plus 1 large egg white, lightly beaten
• 1 tablespoon whole-grain mustard
• 3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
• 2 tablespoons extra-virgin olive oil, divided
• 1/3 cup reduced-fat sour cream
• 1 tablespoon capers, rinsed and chopped
• 1 teaspoon lemon juice

Directions:

1. Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
2. Preheat oven to 200°F.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Courtesy of Eating Well:http://www.eatingwell.com/recipes/salmon_rosti.html

prep time: 20 mins, 10mins for cooking

Serves 4

Ingredients:

2 cups Penne Rigate
6 tablespoons reduced-fat mayonnaise
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 medium shallot, finely chopped
1 pound asparagus, ends trimmed, blanched, cut into
1-inch pieces (see note)
1/2 pound cold smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped chives

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
3. In large bowl, toss together asparagus, salmon and pasta. Add dressing; toss gently to coat. Season with salt and pepper, as desired. Sprinkle with chopped chives.

Tip:

To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.

Courtesy of Dreamfields: http://www.dreamfieldsfoods.com/healthy-pasta-recipes/2010/03/penne-and-smoked-salmon-pasta-salad.html

Prep time 30 mins

makes 2 dozen

Ingredients:

• 1/4 cup reduced-fat mayonnaise
• 2 teaspoons wasabi paste, or 2 teaspoons wasabi powder mixed with 1 tablespoon water (see Tip)
• 24 mini rice crackers
• 4-6 ounces smoked salmon, cut into 24 1-inch pieces
• 24 small pieces pickled ginger, (see Tip)
• 1 teaspoon freshly grated lemon zest

Directions:

1. Mix mayonnaise and wasabi paste (or reconstituted wasabi powder) in a small bowl.
2. Top each cracker with 1 piece salmon, 1/2 teaspoon wasabi mayonnaise, 1 piece pickled ginger and a sprinkling of lemon zest.

Tips:

•  Prepare the wasabi mayonnaise (Step 1), cover and refrigerate for up to 3 days.

•  Wasabi paste, wasabi powder and pickled ginger can be found in the Asian-foods section of most supermarkets.

Courtesy of eating well: http://www.eatingwell.com/recipes/smoked_salmon_bites.html

Prep time: 30 mins

Serves 4

Ingredients:

• 2 teaspoons minced fresh rosemary
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
• 1 pint cherry tomatoes

Directions:

1. Preheat grill to medium-high.
2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
3. Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Courtesy of Eating Well: http://www.eatingwell.com/recipes/grilled_rosemary_salmon_skewers.html

Prep time 30 mins

Serves 4

Ingredients:

Directions:

1. Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon.
2. Bake, uncovered, at 425° for 11 minutes or until fish just begins to flake with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon.

Courtesy of Tates of Home: http://www.tasteofhome.com/Recipes/Baked-Spiced-Salmon

prep time: 30 mins

serves 4

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 whole wild salmon fillet about 1 1/2 pounds
• 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
• 2 medium tomatoes, thinly sliced
• 1/4 teaspoon freshly ground pepper

you can substitute dried basil for fresh if you do not have freash basil, then you would use 2 tsp and 2 1/2 tsp respectively.  Recommended that you use fresh basil. 

Prep Time 15 mins

Serves 4

Ingredients:

Directions:

1. Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets.
2. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 3-4 minutes on each side or fish just begins to flake with a fork. Serve with lemon if desired.

Courtesy of Taste of Home: http://www.tasteofhome.com/Recipes/Sauteed-Spiced-Salmon

Prep time 30 mins

Serves 8

Ingredients:

Directions:

In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Courtesy of Taste of Home: http://www.tasteofhome.com/Recipes/Baked-Salmon-with-Crumb-Topping