wild salmon | Alaska Knit Nat

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!

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

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

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).

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?

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.

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

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.

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!