Alaska, cooking in campervan

Many ways to enjoy freshly caught salmon in Alaska. They are turned into salmon sashimi, pan fried filet, salmon scramble egg, cured salmon eggs, gravlax and salmon sweet corn soup etc.

Salmon eggs

When fresh, they are pink and translucent, tasted mild with viscous texture, like a raw chicken egg yolk. After curing in 10% weight of half salt and half sugar, salmon eggs become more reddish and transparent, like what we eat in restaurant, curing brings out a sweet flavour and a more liquid texture.

Salmon scramble egg

Cooking with a stainless steel pan on propane gas stove, it is very difficult to fry anything that does not end up sticking to the pan, causing extra work and use of water in cleaning up.

This is a different way of making scramble egg.

Warm up half an inch of milk in a pot, add pre-cooked salmon to warm up, season with salt and pepper, add 2 eggs, stir and mix gently with salmon until cooked.

Gravlax

I used male Chum Salmon to make this Gravlax, the texture is more gelatinous that normal.

1. Filet salmon and remove skin, cut 2 pieces of roughly similar size, weigh them.

2. Make a curing mixture that is 10% of the weight of salmon, of half salt, half sugar and a pinch of white pepper, sprinkle on both sides of filets.

3. In a freezer bag, place filets face to face, put sprigs of dill in the middle, fold the bag and put on a plate.

4. Keep in the fridge with a weight on top, liquid will come out in the first day of curing. Turn the bag over every 12 hours, cure for 3 days.

5. To serve, remove dill sprigs and cut into half cm slices.

Salmon sweet corn soup

1. Sweat sliced red onion and red pepper until soft, add salmon filet, a big pinch of salt and white pepper. Flake salmon meat when cooked.

2. In a soup pot, make a roux with 2 table spoons of butter and equal quantity of flour, cook until slightly golden, dilute with 2 cups of water, season with a table spoon of miso, salt and pepper, add raw or precooked sweet corn, mix in salmon just before serving.