Category Archives: alaska

Ridiculously Easy Crispy Skin Salmon

Whenever my family sits down to a salmon dinner we always have the same debate: do you eat the crispy, burnt salmon skin or does it go to the side of the plate with the stray bones?

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com

My mother is a member of Club No Salmon Skin, which works out in my favor if I’m quick enough to get to her plate before my dad, who is on the same side as me – salmon skin is super delicious when it’s cooked just right.

So I set out to cook a salmon fillet with the sole purpose of making the skin crispy. It was surprisingly easy! I tried a couple of methods and found most success with these directions from Bon Appétit.

And don’t worry, if you’re not a fan of salmon skin, just peel it away and still enjoy this delicious method of cooking wild Alaska salmon.

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com

How to cook wild Alaska salmon with crispy skin

Ingredients:

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com
Beautiful Bristol Bay sockeye salmon. Learn more about this amazing wild Alaska salmon at http://www.bristolbaysockeye.org
  • 1 fillet of Bristol Bay Sockeye salmon
  • olive oil
  • salt and pepper

Lemon Dijon sauce:

  • 2 tablespoons butter
  • zest of one lemon
  • juice of one lemon
  • 1 teaspoon Dijon mustard
  • pepper

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com

Directions:

Remove the pin bones from your wild Alaska salmon fillet. A helpful trick is to place a mixing bowl upside-down on the counter and lay the fillet across it. The curvature allows the bones to stick out slightly and makes it easier for needle nose pliers to grasp them.

Slice the fillet into portions about 6-8 ounces each (should make 2-3). Pat them dry on both sides with paper towels and place them skin side up on a plate. Let sit uncovered in the fridge for one hour.

Liberally coat a cast iron skillet with olive oil. Place the salmon skin side down in the pan and turn on the heat to high.

Sprinkle the salmon with salt and pepper. Meanwhile, heat a small saucepan over medium flame and whisk in the butter, lemon zest, lemon juice and mustard. Bring to a light simmer and add pepper to taste. Turn off heat and set aside.

Cook the salmon skin side down for about 7 minutes. There is no exact science to this as some fillets are thicker than others. The flesh should be opaque around the sides and there should be a ring of raw salmon in the middle of the fillet. Turn off the heat and carefully turn the fillets in the pan with a fish spatula. Let cook for another 2-3 minutes from the residual heat of the skillet. This should be enough to cook the salmon through as most of the cooking happened while the skin was getting crispy.

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com

See how lovely and charred your salmon skin is? It’s ok if it’s a little burnt – that’s the good stuff right there.

Serve your salmon fillets with rice and veggies. Top the rice and veggies with the lemon Dijon sauce (but don’t pour it over the salmon. You don’t want the skin to get soggy!)

After munching down the salmon skin, sop bites of the salmon in the sauce on your plate. It’s so good!

Crispy Skin Salmon | a simple method for cooking wild Alaska salmon from Alaskaknitnat.com

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Lavender Gin Fizz

I know I shouldn’t complain. I know it’s like 102 degrees on the East Coast. But right now it’s 80 degrees outside my Alaska home and it’s TOO DANG HOT.

All we can really do is sit around and complain about how hot it is, so we might as well drink while we’re doing it.

I came up with this delightful fizzy concoction that’s sure to quench your thirst on the most sizzling day.

Lavender Gin Fizz

Ingredients

  • Ice
  • 2 oz. gin
  • 1.5 oz. pineapple juice
  • juice of 1 lime
  • 1 oz. lavender simple syrup (rose syrup would be tasty too)
  • Club soda

Lavender Gin Fizz - a delightful cocktail from alaskaknitnat.com

Fill a tumbler with crushed ice. Add the gin, pineapple juice, lime juice, lavender syrup and top with soda. Stir and serve with a lime wedge.

Enjoy!

Smoked Salmon Dip with Kelp Pickles

I recently read a story about a Juneau-based company that made food out of kelp. I was immediately intrigued by the idea. One of the best dishes I’ve ever eaten was when I spent a summer in Kodiak and a Chinese woman prepared braised fresh kelp for me.

Barnacle uses bull kelp to make salsa, spice blends and pickles. Their Instagram account displays gorgeous photos of Southeast Alaska along with how they prepare their products and what to serve with them.

Their dill kelp pickles are tangy, slightly sweet and, well, of the sea. What a perfect ingredient to add to a smoked salmon dip.

Smoked salmon dip with Barnacle brand kelp pickles | a delicious appetizer that will wow your dinner guests | recipe by Natasha Price of Alaska Knit Nat

This dip comes together in no time and is a real crowd-pleaser. Impress your dinner guests by revealing its secret ingredient — wild kelp!

Continue reading Smoked Salmon Dip with Kelp Pickles

Alaska Weddings – Olivia + Neil

In December I had the opportunity to create wedding flowers at Our Lady of The Snows Chapel in Girdwood. I’ve seen many photos of this quaint cabin in the woods but there was something special about being there in person for the first time.

Olivia and Neil were looking for a wintery floral decor without too much of a Christmas look so I used flowers in deep magenta and scarlet.

A huge thanks to Grace Adams Photography for her breathtaking photos. She’s one of my favorite wedding photographers and I was thrilled to finally be able to work with her.

A perfect winter wedding to be sure.

Red and white wintertime bouquet designed by Natasha Price of Alaskaknitnat.com | Photo by Grace Adams Photography
Photo by Grace Adams Photography

The bride’s bouquet was brimming with the most exquisite white waxflower. She had wanted anemones in her bouquet but they unfortunately weren’t available. I was so happy Olivia was open to my using burgundy gerber daisies instead. Their dark centers gave the look of anemones and are much more durable a flower.

Red and white wintertime bouquet designed by Natasha Price of Alaskaknitnat.com | Photo by Grace Adams Photography
Photo by Grace Adams Photography

The dark bridesmaids’ dresses made all the bouquets pop!

Flower girl adorned with a crown of baby's breath and spray roses | designed by Natasha Price and Photo by Grace Adams Photography
Photo by Grace Adams Photography

It was hard for me not to wear around the flower girl’s crown, which was chock full of baby’s breath, waxflower and spray roses.

wintertime boutonniere's with blush, white and red | designed by Natasha Price and photo by Grace Adams Photography
Photo by Grace Adams Photography

Red hypericum berries gave the boutonnieres a little bit of punch.

Altar centerpieces in burgundy and ivory | Designed by Natasha Price and photo by Grace Adams Photography
Photo by Grace Adams Photography

The altar centerpiece was one of my pride and joys. Trailing amaranthus was spilling over the sides and with the eucalyptus, stock and waxflower filled in between the roses it smelled so good!

Altar centerpieces in burgundy and ivory | Designed by Natasha Price and photo by Grace Adams Photography
Photo by Grace Adams Photography
red and white altar arrangement designed by Natasha Price of Alaskaknitnat.com | photo by Grace Adams Photography
Photo by Grace Adams Photography

The altar was framed with two large arrangements bursting with color and happiness.

red and white altar arrangement designed by Natasha Price of Alaskaknitnat.com | photo by Grace Adams Photography
Photo by Grace Adams Photography
Red and white wintertime centerpiece designed by Natasha Price of Alaskaknitnat.com | Photo by Grace Adams Photography
Photo by Grace Adams Photography

I had so much fun designing the centerpieces and got some wonderful assistance from my friend Rachel of Alaska Blooms Peony Farm.

Red and white wintertime centerpiece designed by Natasha Price of Alaskaknitnat.com | Photo by Grace Adams Photography

But what I really enjoyed working on was the garland for the sweetheart table.

Sweetheart table garland made with roses, waxflower, hypericum berry, baby's breath and eucalyptus | designed by Natasha Price

Sweetheart table garland made with roses, waxflower, baby's breath and eucalyptus | designed by Natasha Price and photo by Grace Adams Photography
Photo by Grace Adams Photography

Congratulations, Olivia and Neil!

Alaska Weddings – Caitlin + Jason

I don’t have the opportunity to do winter wedding flowers too often. Alaskans make the most of their summer and usually get married from June-August. When bride Caitlin hired me for her January wedding I was thrilled. She wanted all white and greenery.

Caitlin and Jason lucked out – the morning of their wedding it was like a magical snowy fairy land. Anchorage has been severely lacking in snow for the past four winters and this year hasn’t disappointed. We got about 18 inches on their wedding day.

Thanks to Erica Rose Photography for capturing my florals so perfectly!

Caitlin wanted simplicity so I went with white stock, roses, carnations and waxflower mixed with eucalyptus.

The perfect winter wedding bouquet | roses, stock, waxflower and carnation mixed with eucalytpus. Flowers by Natasha Price and photo by Erica Rose Photography
Photo by Erica Rose Photography

Caitlin had me wrap her bouquet in blush silk ribbon. I was overjoyed to finally have the opportunity to use this. It was a dream to wrap and tie! She had me add a little “something blue” at the last minute.

The perfect winter wedding bouquet | roses, stock, waxflower and carnation mixed with eucalytpus. Flowers by Natasha Price and photo by Erica Rose Photography
Photo by Erica Rose Photography
The perfect winter wedding bouquet | roses, stock, waxflower and carnation mixed with eucalytpus. Flowers by Natasha Price and photo by Erica Rose Photography
Photo by Erica Rose Photography

It was the perfect combination when it came to outside shots. Look at that snow globe of a world Caitlin got!

Continue reading Alaska Weddings – Caitlin + Jason

Alaska Weddings: Ariel + Erik

I’m always learning something new with each wedding. With Ariel and Erik it was sending fresh flowers nearly 1,200 miles. This couple lives in Unalaska and for the first time I shipped my floral creations far, far away.

Burgundy and white wedding | a bridal bouquet with carnations, roses, amaranthus, lisianthus, tree fern, eucalyptus and salal. Perfect for a winter wedding. | designed by Natasha Price of alaskaknitnat.com

Continue reading Alaska Weddings: Ariel + Erik

Alaska Flag Hat revisited

Last summer a friend commissioned me to knit her a slouchy Alaska Flag Hat. It turned out to be a hit and I knit more than 30 of them for various Alaskans. Several asked for a kids or non-slouchy version as we can’t all look as spectacular as Fernanda in a slouchy hat.

I’ve been meaning to rewrite the pattern for months but have been overwhelmed by my floral business. But when a friend of mine texted me her family photo this year, I knew it was time.

Alaska flag hat - a free pattern for children and adults from Alaskaknitnat.com
Photo by Jennifer Hughes Photography

I mean, how adorable is this family?

Continue reading Alaska Flag Hat revisited