Saturday 4 August
Andi and Joel just got back from a
cruise in Alaska, and while they were there they kindly ordered us a heaping
goodie bag of salmon delicacies from Taku Smokeries. There were jars and cans of
specialty smoked and unsmoked king and coho salmon, a precious jar of red
salmon roe, and something we’ve never encountered before – salmon jerky.
As we’ve never gnawed much jerky
of any sort, we wondered how to incorporate this novel item into real cooked food. Teh intertubes was no help – it just gave us
recipes on how to make fresh salmon into
jerky. Fine if you’re preparing for the
Iditarod, but no help when thinking about dinner.
So we decided to try cooking a few
rashers of the unpeppered jerky in a cream sauce as a topping for fresh pasta, a
variation on our beloved lemon pepper fettucine al salmone.
We started the chopped jerky
simmering in cream early, but it didn’t look like it would get much more
pliable, so we threw in a handful of green peas to make it friendlier. And let’s face it, Holt's fresh lemon pepper
pasta makes almost anything taste fantastic.
So thanks, Andi and Joel! We will keep grazing (and reporting) on those fishy goodies for weeks to come.
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