A very Alaska-feeling cousin of classic holiday beef Wellington, our salmon Wellington is a little lighter and brighter, but just as gorgeous and festive. It’s perfect for the center of a holiday table, especially if there are pescatarians coming for dinner.
If you’ve got salmon leftovers, you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs.
Here are some Alaskan hacks to make the best rhubarb-strawberry pie, ever.
This recipe from a 1904 cookbook is actually kind of great.
You can have warming, flavorful dinner on the table in the 20 minutes it takes for the rice to cook.
This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.
It’s simple and addictively delicious — and you probably have everything you need to make it right now.
If there’s a more end-of-the-roady breakfast food in the Alaska recipe canon than these sourdough crumpets, I don’t know what it is
Lately, I’ve been making a version of of the fast food fish sandwich at home. Turns out they aren’t very hard, my family loves them, and they play all the nostalgic notes.
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.