Summer in Alaska is the perfect time for outdoor activities, and going fishing is one of them. We are fortunate to have an abundance of different types of fish here, and I hope you had the chance to harvest your own. For the first time this year, I caught my weight in red salmon. While fishing, it was delightful to hear people exchanging recipes on the beach. Another popular topic was the health benefits of salmon. 

Yes, our wild salmon is not only a good source of protein, iron, vitamins, and minerals, but it is also a rich source of omega-3 fatty acids, EPA (eicosatetraenoic acid), and DHA (docosahexaenoic acid). Many people in Alaska buy fish oil pills to help reduce blood triglyceride levels or inflammation. Did you know that eating our salmon is better than taking fish oil pills? Studies have shown that, particularly for people with a history of heart disease, eating a 6-ounce portion of salmon twice a week may decrease the risk for heart disease and lower the chances for other chronic diseases. For instance, if you have high triglyceride levels, it is a good idea to incorporate omega-3 fatty acids into your diet.  

The most common ways to prepare salmon are baking it, smoking it, adding it to soups and chowders, making spreads, or even pickling.

Here is a recipe for pickled salmon:

Ingredients:

- 3 lbs salmon, cut in chunks

- ½ cup kosher salt

- 4 tbsp pickling spices (you can make your own by mixing peppercorn, black pepper, cardamon powder, cilantro seeds, celery seeds, red pepper, mustard seed, ginger, cloves, etc.)

- 10 bay leaves

- 1-2 red or white onions, cut in thin slices

- 2 cups of water

- 1 cup vinegar (white or apple vinegar or wine vinegar or mixed vinegar)

How to prepare it:

1. Sprinkle salt on the salmon to cure it, and refrigerate for 24 hours. 
2. Make the pickling juice by boiling the water, vinegar, spices, and bay leaves. Simmer it for 5 min, then cool it and refrigerate it. 
3. After 24 hours, rinse the salmon with cold water—boil water and blanch chunks of salmon for 1 minute. Remove the salmon and immerse it in ice-cold water. Drain it and pat dry with a paper towel.  
4. Place the salmon and sliced onion in a clean jar and fill it with pickle juice.
5. The pickled salmon can be stored for a month in the fridge. 

It doesn’t get any more fresh, organic or fun than salmon fishing in Alaska. Enjoy!