salmon with dill sauce

June 30, 2006


The red salmon are finally flooding back into the Kenai and Russian Rivers. I’m a fly fishing addict and partial to hunting rainbow trout, but June is the time of year for filling the freezer with fresh reds. We’ve taken the raft down the river a few times already and done well, but yesterday was one of those days when it was almost too easy. There have been years when we decided that it was a damn good thing we weren’t born 100 years ago as Alaska Natives fishing for our survival, as Darwin and natural selection would have done away with us pretty quickly. I guess we deserved a good one, as the first time out this year we (me, actually) broke a rod, an oar, and one of us went into the drink. This trip down the river left us with all gear intact, sore shoulders from fighting fish, and a mess of fish to clean and process. We did have to dodge bears most of the way down – Adam enjoyed watching one grizzly repeatedly herd fisherman into chest deep water so he could rummage through their drift boats for interesting tidbits, and later Kevin came face to face with a sweet little black bear that just sat and eyeballed him. The limit of fish is four per person per day, and we all made the most of it. Tonight I sauteed a few filets with olive oil, sea salt, fresh pepper and finished them with a white wine dill sauce.

1/2 cup white wine
1 cup cream
1/2 cup fish stock
2 tbs chopped fresh dill
1 tbs chopped fresh parsley
sea salt and ground pepper

Bring the wine to a boil in a small saucepan and reduce by half. Add the cream and stock, bring to a boil and allow to simmer for about 10 minutes, again reducing by about half. Turn off the heat, and blend in the parsley and dill. Season to taste.

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{ 4 comments… read them below or add one }

1 Josh Farmer June 30, 2006 at

Man, this just kills me. It’s really not fair…

2 Abizer July 1, 2006 at

You’re lucky you live in Alaska – or those of us who have to go to the supermarket for their fish would come and hunt you down!

Is that colour, firm looking flesh and clean skin look very, very inviting.

I’ve caught a total of 2, count ‘em, two fish in my life and bony as they were, they tasted delicious. You’re must be unbelievably nice.

Do you make your own fish stock?

3 jenjen July 10, 2006 at

Oh my!! How fresh that salmon looks is unbelievable. You are a blessed individual to have access to such beautifully fresh salmon. It must taste awesome!

4 jcockman August 29, 2006 at

Howdy Abizer,
I have been known to make my own fish stock, but generally don’t unless we have a mess of shrimp/crab/lobster shells left over from some feast. I’v found that making the stock from actual fish is just too pungent to do indoors.

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