Alaska's summer is in full swing, with sunshine and warm temperatures to boot! On a day as warm as this one (75F here in Anchorage), this is the perfect time to take advantage of fresh fruits and outdoor dining.
Try this strawberry salsa with grilled flank steak, sliced thin, and served in a warm flour tortilla. It would also be tasty on grilled halibut.
2 cups chopped strawberries
Zest and juice of one lime
Lime wedges for serving
1 Tbs balsamic vinegar
1 Tbs honey
½ tsp ground black pepper
½ tsp salt
½ cup chopped shallot
1 Tbs chopped cilantro
Extra chopped cilantro for garnish
1 Tbs chopped mint.
In a non reactive bowl (remember, glass or plastic -not metal), mix all the ingredients and set aside. Add more cilantro for garnish. Drop the lime wedge to the plate and that's all, The Flying Chef wrote!
Every Alaskan has his or her favorite (and sometimes secret) recipe for salmon dip. Some people like it savory, some herb-y, but everybody has their own special something that makes it unique. This dip is pretty simple, taking advantage of the rich flavor of smoked salmon, and letting it take charge. Capers provide a saltiness different from the salmon, and I highly recommend you add them. Serve with crisp crackers or toast rounds, preferably out on the deck with a cold beverage.
½ pound smoked salmon
½ pound cream cheese
3 Tbs ranch dressing
Juice of ½ lemon
1 tsp Tabasco sauce
½ tsp white pepper
¼ tsp dill
1 bunch, (4 or so) green onions, including leafy green tops
3 Tbs horseradish
1 Tbs capers (optional)
Remove cream cheese from refrigerator and soften on the counter.
Break apart salmon with a fork or your fingers.
Mix together softened cream cheese and salmon in a medium bowl or food processor, being careful not to overmix.
Add ranch dressing
Juice the lemon and chop onions, and add to the bowl.
Add Tabasco sauce, pepper, horseradish, and capers. Stir with a nice big spoon or hit the pulse button on the food processor. Mix until desired texture is reached.
I like to mix for about 10 to 15 seconds for a chunky texture. Want it smoother? Mix it longer.
Grab some crackers and enjoy!
Favorites from Chef Mark Bly
Looking for a copy of a favorite Flying Chef recipe? Need a tip for your next gathering? This is the place.