Destination # 14 - Alaska

So... I kind of forgot that Alaska was a state within the U.S. and was just pleased as punch when Drake reminded me that it was because 1) I've been there and 2) I like fish.

My bff and side-kick since elementary school, Camper Caro, moved to Sitka Alaska on Baranof Island back in 2004, enabling me to finagle a trip for me and my Dad (who has big fish dreams) to visit her and go salmon fishing for a week on their boat. WHAT AN INCREDIBLE EXPERIENCE! We fished the Sitka Sound, trolling with two rods on down riggers baited up with plugged herring and I swear we probably got a bite (or as they say in Alaska "FISH ON") about every 15 minutes. Our bounty was plentiful with several king salmon ranging from about 25-35 Ibs, white kings (which are the most delicious), ling cod, dungeness crab and deliciously sweet spot shrimp. Alaska is, in a word, breath-takingly beautiful. Sitka is surrounded by the Tongass National Forest and literally crawling with all sorts of wild life from bald eagles to salmon-carcass eating sea lions to porpoises to brown bears to humback whales and on and on and on... Feel free to visit previous posts from this blog to read more about and/or see photos from our AK trip here.

We had initially decided to do halibut as our Alaska dish, but then we went to a Farmer's Market in a port town in WA. and stumbled across a guy who was selling fish that he caught himself from AK. He sold us on ling cod which is a hugely popular catch in AK. and made just as much sense for our food blog project.

Grilled Alaska Ling Cod Marinade

1/4 cup fresh lemon juice
1 tsp. minced lemon zest
1/8 cup Dijon mustard
2 TBS finely chopped tarragon
1 TBS finely chopped chives
1/4 cup olive oil
1/8 tsp. black pepper
1 lb Ling Cod

Garnish: lemon slices and tarragon sprigs

Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.

Prepare barbecue for medium heat grilling. Grill approx 5-7 minutes per side or until done. Garnish with lemon slices and parsley.

Drakey's "Everything but the Kitchen Sink Salad"


3 cups ORSO spinach leaves
3 slices ORSO crumbled bacon
3/4 ORSO of a thinly sliced red bell peppers
1/4 Cup ORSO finely chopped green onions
Crumbled cojita cheese (hey - it's what we had in the house)
Croutons made out of left over cornbread muffins

We dressed the salad with once around the bowl olive oil and once around the bowl vinegar.

Bon Appetit! and p.s. if you ever get a chance to get to Alaska, take it! You won't regret it.