To help you celebrate the bounty of the seas this early fall weekend — a long weekend, for many of us, capped off with a second annual national celebration of Indigenous Peoples’ Day — I’m sharing with you all a few recipes that feature a little something extra that will help you settle into the season:
Sockeye Salmon: In the fall, I crave nutty flavors. Dr. Brooke, our nutritionist contributor, has put together a nutty and nutritious recipe for Sheet Pan Sockeye with Broccolini and Hazelnuts that I’m looking forward to making. A handful of hazelnuts, sprinkled atop the broccolini as it roasts, adds texture and toastiness. And, as a nutritional bonus, the added healthy fats from the hazelnuts help your body better absorb the vitamin D packed in a serving of sockeye — just when you’re starting to spend less time getting your vitamin D from the sun.
Coho Salmon: Rosti is perfect for when you’re feeling the carby urges of the season. I love how our version of a rosti is made with flaked coho and a mix of buttery Yukon golds and white-fleshed sweet potatoes for a sweet, savory, and seafoody twist on this rustic potato pancake. Consider making Coho Salmon Rosti for a cozy brunch, with a side of eggs (a typical accompaniment to this dish).
Pacific Cod: My taste buds enjoy transitioning from the clean flavors of summer to the more complex flavors of autumn. I think this recipe for Seared Pacific Cod with Saffron Butter and Pickled Raisins is the perfect transitional meal, striking a nice balance between lightness and richness. The finished dish looks simply elegant — with the saffron, the sauce is a sunny pop of color for any gray, chilly days in the forecast.
Rockfish: How about a little spice to warm things up? A schmear of store-bought hot sauce adds flavor and heat to this recipe for Baked Rockfish with Chili Garlic Sauce, and has the added bonus of keeping the fillets tender and flaky as they cook. It’s a recipe I highly recommend trying if you’re not sure how to prepare rockfish.
Pacific Halibut: Even though it’s fall, I’m not quite ready to completely commit to hot fish chowders and stews — and many of you who live in the warmer regions of the country may be feeling the same. But to dip your toes into the season, I suggest dipping your spoon into this dish of Seared Pacific Halibut Over Brothy Butter Beans.
And for a little extra credit reading around Alaska Native themes that are up on our blog, visit (or revisit!) our interview with WAC Member Experience Specialist Melissa Allen, whose Aleut roots have defined the role that salmon plays in her life. Also check out our profile on Yu’pik entrepreneur Charity Blanchett — who this past August was named a James Beard Foundation Legacy Network Advisee Fellow for the work she’s been doing with her foundation Dipping Spoon.
Live Wild,
Monica
Pictured above: A golden-seared fillet of Pacific cod, dressed generously with spoonfuls of saffron butter and pickled golden raisins — the perfect meal to transition your taste buds from summer to fall.
