When I’m not traveling, you can most likely find me elbow deep in some creative pursuit or another. Sometimes this takes the shape of more traditional artistic pastimes like painting, especially if it’s related to my art teacher responsibilities. Other times you can find me out on a dance floor or, you know, creating photos and written content for this blog!
Another of my favorite creative outlets that allows me to combine my passion for adventuring and travel? Food! Cooking and baking were a big part of my life growing up, and are interests that have stuck with me into adulthood. I love re-creating recipes from travel, tying Alaskan adventures into my cooking, or sometimes mashing up the two!
While I was in Skagway with friends for a girls’ trip, we happened across some very simple yet delicious salmon melts. After dipnetting at Chitina for the first time, I just knew I had to try and recreate them with the salmon I had caught! I got creative, did some experimenting, and below are the results- enjoy!
Here are a few other tips & notes from my experiment findings:
- Don’t be afraid to give your salmon a healthy dose of seasoning before you bake it! Once you shred it up and mix in the mayo, the flavors will be dispersed. I tried adding a little extra pepper with the mayo and threw some extra seasoning on top of the cheese at one point too. It’s all about personal preference.
- If you’re worried about overcooking your salmon because you don’t have a meat thermometer, don’t be! The oil you coat it with and mixing it with mayo will forgive any over-baked dryness.
- Sandwich thins and English muffins are both great bread options!
- After I had put a serving of salmon mixture on an English muffin, I added dehydrated parsley before sprinkling the cheese on broiling. I thought it worked just as well as fresh, which is awesome since it’s easier to store.
- If you’re looking for a little crunch, you could easily add some onion or celery bits!
As summer comes to an end and I find myself with a freezer full of fish, raspberries, blueberries, and rhubarb, I have a feeling this won’t be my last foodie post! Be on the lookout for more ‘Tastefully Alaskan’ recipes featuring subsistence goodies.