| There is nothing like angling a king salmon from | | | | freeze and can your catch for shipping home. |
| the mouth of the Kenai River in Soldotna, Alaska. | | | | Whether or not you lived the real adventure or |
| Half the thrill is the spectacular scenery and wildlife | | | | purchased salmon from your favorite fishmonger, |
| waiting on the two and half hour drive out of | | | | you'll enjoy this succulent main-course salmon |
| Anchorage. The Cook Inlet, to the right of the | | | | salad. |
| road, is home to ptarmigan, eagles, the world's | | | | Ingredients for 4 servings:o 1 pound salmon fillet, |
| largest razor clam colonies, blue mussels, sockeye, | | | | cut into 2 inch sliceso 1 Tbsp fresh chopped dillo 1 |
| pike, halibut, rainbow trout and silver salmon. | | | | Tbsp fresh snipped chiveso 1 tsp fresh chopped |
| Majestic mountains rise up on both sides of the | | | | tarragono 2 Tbsp fresh chopped parsleyo |
| Inlet with crystal blue glaciers and lower meadows | | | | ½ tsp wasabi powder (or paste)o 2 Tbsp |
| of tundra flowers in full bloom. Moose and fox are | | | | plain yogurto Sea salt and fresh ground black |
| common sites along this trail but less likely are | | | | peppero 1 package baby spring greenso 8 to 10 |
| bear sightings...they're all fishing in the northern | | | | cherry tomatoeso 12 black oliveso 2 Tbsp |
| tributaries and foraging mountain meadows for | | | | caperso 1 cup artichoke hearts, drainedo 1 small |
| winter reserves. The giant Kodiak bears are on | | | | red onion, sliced paper thin |
| the west side of the Cook Inlet and in the | | | | Method: |
| Aleutian Islands. The only way to get to those | | | | 1. Salt and pepper salmon slices. |
| remote areas is by fly-in bush plane. You're safe! | | | | 2. Mix yogurt with wasabi powder and brush each |
| Once you reach Soldotna the old adrenaline kicks | | | | piece of salmon all over. |
| in as fishing poles clatter along with slapping | | | | 3. Mix all the fresh herbs together and coat |
| hip-waders and rain gear. The outboard starts up, | | | | salmon pieces all over. |
| everyone assumes their positions, and the baiting | | | | 4. Warm a non-stick skillet over medium high heat |
| begins. The captain finds his favorite spot, you | | | | and cook salmon, covered, for 4 minutes. |
| cast that line, rummage around for a beer, and | | | | 5. Turn each piece, add water, cover, and |
| "zing" the line starts to run. You set that hook, | | | | continue cooking for another 5 minutes. |
| get plenty of coaching from your comrades, and | | | | 6. Toss baby greens with the remaining |
| begin reeling in that baby while anticipating where | | | | ingredients in a large bowl. |
| he's going to go next. Keeping just enough tension | | | | 7. Remove salmon to a plate to cool. |
| on the line to tire him out, he is landed with much | | | | 8. Before serving, break salmon into large chunks, |
| brouhaha. In the end, you pose with the silver | | | | toss with the salad and dress with your favorite |
| beauty and while shutters snap you work on | | | | vinaigrette. |
| embellishing the tale of "how I caught a 40 pound | | | | 9. Serve with crusty French bread and a Zinfandel |
| king salmon in the wilds of Alaska." | | | | wine. |
| The processing plant in Soldotna will clean, pack, | | | | |