Tag Archives: Alaska

Salmon Quiche

It’s summer in Alaska and that means fresh, wild, delicious salmon. It also means fresh, wild, delicious salmon leftovers (just once in a while). I’m not a huge fan of leftover salmon and the typical recipes that use cooked salmon such as salmon burgers, but here I was last night, with a tasty leftover grilled salmon steak. What was I to do?

Make a quiche, that’s what I did!

Leftover Salmon Quiche - a recipe from Alaskaknitnat.com

I’ve made about three quiches in my life and they haven’t been great. They turn out tasting more like scrambled eggs, and I’m not a fan of that texture. I want a more solid quiche that’s salty and tastes better than a scrambled egg.

So I found a recipe for smoked salmon quiche and then found these helpful tips from Saveur.  After a few tweaks I felt confident and equipped to make a delicious, creamy quiche. It worked!

Leftover Salmon Quiche - a recipe from Alaskaknitnat.com

Leftover Salmon Quiche

Serves 4

Ingredients:

  • 1 sheet store-bought puff pastry (I found it in the refrigerated aisle by the pie crusts but if you only find it frozen make sure it’s thawed)
  • 4 eggs
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • freshly ground pepper, to taste
  • dash liquid smoke (optional)
  • a couple of dashes of Tabasco Sauce
  • 1 teaspoon flour
  • leftover cooked salmon, about 1 cup
  • 1/2 cup crème fraîche (sour cream or cream cheese would probably work instead)
  • 1/4 cup chopped green onions

Leftover Salmon Quiche - a recipe from Alaskaknitnat.com

Directions:

Preheat oven to 375 F. Unfurl the puff pastry on a lightly floured surface and use a rolling pin to smooth it out. Place the sheet in a pie pan and push the dough down so it gets into the corners and up the sides of the pan. Use kitchen shears to trim away the excess so the dough is flush with the top edge of the pan. Prick it several times with a fork and completely cover with foil. Weigh it down with pie weights, uncooked beans, or in my case, a smaller pie pan. Bake for 10 minutes.

Remove from heat and turn oven down to 300 F.

In a large liquid measuring cup, gently whisk together the eggs, whipping cream, salt, pepper, liquid smoke, Tabasco Sauce and flour. Pour the mixture into the pie pan. Sprinkle the salmon so it’s evenly distributed. Add dollops of crème fraîche all around then sprinkle the green onions all over.

Place in oven and bake uncovered for 1 hour. Remove from oven and let sit 10-20 minutes before serving.

Delight in the fact that you made a quiche that didn’t suck (hopefully).

Leftover Salmon Quiche - a recipe from Alaskaknitnat.com

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

Alaska Knit Nat’s top 6 posts

Today my Facebook page reached 1,000 likes!

Alaska Knit Nat turns 6 | My top 6 blog posts

As Alaska Knit Nat enters its seventh year, I thought it would be fun to dig into the archives and pull up some of my favorite posts from years past.

I started Knit Nat AK in November 2010 with the intention of cataloging my craftiness.

“It’s mainly for my own benefit,” I wrote in my first-ever post. “I make so much stuff I can’t keep track of it all. In addition to knitting (hence the Knit Nat title), I cook, sew and repurpose things. This blog is a catalog of all things Craft.”

So here’s my top 6 posts since 2010. Enjoy!

Continue reading Alaska Knit Nat’s top 6 posts

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 Weddings: Lena + Ivan

Last winter I did flowers for a couple in Alyeska. When I delivered them to the bride’s suite she introduced me to her maid of honor and said she would be getting married next summer.

Fast forward to today when I delivered flowers to bride Lena’s suite and I was greeted by last winter’s bride. The tabled turned and she was now the maid of honor. I love how small this town is.

Lena and Ivan’s colors were navy, coral, cream and orange. A perfect palette for the amazing autumn weather we’re having.

A perfect fall bridal bouquet. Solidago, white roses, orange spray roses, salmon hypericum berry, billy ball, scabiosa pods, peach carnation and seeded eucalyptus wrapped in burlap with jute twine corset | designed by Natasha Price of alaskaknitnat.com

This bouquet made me giddy! The most perfect little orange spray roses looked like miniature garden roses. Combined with peach carnations, cream roses, solidago, scabiosa pods, salmon hypericum berries, billy balls and seeded eucalyptus — this bouquet was just what the bride ordered.

Continue reading Alaska Weddings: Lena + Ivan

Alaska Weddings: Kate + Joe

I love last-minute gigs. There’s a certain thrill about making people happy when they haven’t had a lot of time to plan. This was the case with Kate and Joe. Their good friend, Alyse had met me earlier this summer at a downtown Anchorage street fair where I was making flower crowns and she decided as a gift to the bride and groom she would purchase flowers for their Eklutna Lake wedding.

It was going to be a true Alaska wedding. The party wore XTRATUFs, the groomsmen donned Pendleton plaid with Patagonia puffy vests and the bride wore a yellow dress. Bride Kate wanted a wildflower, colorful bouquet and some corsages and boutonnieres.

It was a lot of fun working on this small wedding. For focal flowers I used small sunflowers and protea (also called pincushion). Surrounding these were purple mini asters, button mums and peach mini carnations. It was delightful.

Alaska Weddings: a bridal bouquet made with sunflower, protea, mini carnation, button mums, mini asters, limonium and eucalyptus. Just perfect for a lakeside wedding. Designed by Natasha Price of Alaskaknitnat.com

Alaska Weddings: a bridal bouquet made with sunflower, protea, mini carnation, button mums, mini asters, limonium and eucalyptus. Just perfect for a lakeside wedding. Designed by Natasha Price of Alaskaknitnat.com

Wrist corsages made with peach mini carnations, orange spray roses, purple button mums and limonium | designed by Natasha Price of Alaskaknitnat.com

My son was thrilled when I had some leftover flowers. He made his own arrangement to give to my friend Laura.

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Alaska Weddings: Carrie + Christopher

It’s been a busy summer of weddings and I’ve still got more to go. This week’s was one of my favorites. Bride Carrie asked for cheerful blooms mixed with Alaska foliage — just my style!

A bright and cheerful Alaska wedding | Bridal bouquet made with ivory roses, queen anne's lace, spray rose, Japanese aster, wild grass, astilbe, wild fern, wild raspberry and Italian ruscus. Designed by Natasha Price of Alaska Knit Nat

Pink, pink and pink. I love it. Spray roses, Japanese aster and salmon hypericum berry were the central blooms.

A bright and cheerful Alaska wedding | Bridal bouquet made with ivory roses, queen anne's lace, spray rose, Japanese aster, wild grass, astilbe, wild fern, wild raspberry and Italian ruscus. Designed by Natasha Price of Alaska Knit Nat

Continue reading Alaska Weddings: Carrie + Christopher