With the arrival of the vernal equinox next week, in most places the balance of light and dark finally tips toward longer days, nudging seeds to germinate into another cycle of life. Pale green shoots emerge from bare branches. Dormant fields begin to flush with color as early perennials assert their revival. While springtime looks different depending on where you are in the country, many of us associate the season with the color green.
Alaska, though, develops its own distinct color palette following the vernal equinox. For the next few weeks, it will still feel and look like winter, but soon, the region will undergo a seasonal thaw — what Alaskans refer to as “breakup,” a period when there is enough sunlight and warmth to break up the winter freeze. The crystalline gleam of ice and snow will melt away to reveal a ruddy color palette of mud and evergreen.
That vibrant shade of “springtime green” in Alaska doesn’t come until a little bit later, and shows up as a brief — but glorious — interlude between winter and summer. But whether I’m in Alaska or somewhere in the Lower 48, the equilibrium of springtime light awakens my craving for “green things” in the kitchen. I’m shifting from the heartier, cozier dishes of colder days toward tender herbs and vegetables that complement the protein on my plate and help strike a culinary balance to fit the season.
To celebrate the season with some green-inspired gusto, here are some of the new recipes on the Wild Alaskan Company blog that feature delicious “green things” paired with wild-caught seafood:
Creamy Pesto Salmon & Artichoke Pasta: This pasta is the perfect transitional dish, equal parts cozy and herbaceous. It pairs the hibernal richness of mascarpone and wilted kale with a springy basil pesto and artichoke hearts. It’s also a great meal for repurposing leftover salmon, which can be flaked into the creamy sauce until just warmed through.
Herb-Crusted Halibut with Asparagus Risotto: Risotto is a year-round dish, but its starchy, creamy texture always satiates a craving for something cozy. This one features a hearty-but-light fillet of Pacific halibut, crusted in herbs, plus a spring-y infusion of asparagus.
Pan Seared Weathervane Scallops and Zucchini Noodles With Tarragon Butter: For a meal that’s chock-full of green things, try this “pasta” made with zucchini (also known as zoodles). It still feels cozy with the addition of buttery weathervane scallops and herby tarragon butter, but it’s a bit lighter than a traditional pasta.
So long to another beautiful winter — but I’m ready for the greens. (Speaking of green, if you’re considering a festive dish for St. Patrick’s Day, try making this delicious Corned Salmon Hash or a batch of Irish-Inspired Pacific Cod Cakes.)
Live Wild,
Monica
Pictured above: A gloriously crunchy-herby fillet of baked Pacific halibut, served over a creamy bowl of risotto — a culinary balance of cozy & green that celebrates the arrival of spring.
