Happy Thanksgiving!
It’s that time of year – short days, long nights, wintry weather, rain, and snow. Which makes gathering with friends and family even more important and heartwarming. This year’s cozy meal with our families might include smoked salmon for an appetizer or salmon for the main course. When we at AU count our blessings and give thanks, we look to the saltwater wilderness of Sitka and all our special guests who visit us each year. With so many of you returning year in and year out, AU feels a lot like a big extended family. We wish you a Happy Thanksgiving. We are thankful for each and every one of you.
An Alaskan Salmon Recipe for Your Thanksgiving Table
Mini Baked Salmon Cakes with Sriracha Lemon Aioli Appetizer
This is the perfect addition to your Thanksgiving lineup, and is sure to bring back memories of your time in Sitka this summer.
Ingredients for the Salmon Cakes:
- 2 pounds salmon fillet
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 large onion, diced, sauteed
- 2/3 cup plain dried breadcrumbs
- 1/2 cup finely chopped fresh parsley
- 1/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 large egg, lightly beaten
- 4 tablespoons lemon juice
Ingredients for the Sriracha Lemon Aioli:
- 1/2 cup mayonnaise
- 4 teaspoons Sriracha sauce
- 4 teaspoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
For The Salmon Cakes:
- Preheat oven to 400. Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with 1/2 teaspoon salt and pepper. Roast until cooked through, about 15 minutes. Allow to cool for 5 minutes then using forks flake or separate the salmon into small pieces.
- Place salmon in a large bowl. Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice. Season with 1 teaspoon salt and pepper, then mix gently.
- Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
- If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a resealable freezer bag until needed. (When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the next step in these instructions.)
- To finish the cakes, bake at 400 for about 15-20 minutes, just until they start to crisp and become golden.
For The Sriracha Lemon Aioli:
- Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
Lev Gets Married
Ryan Leverington, aka Captain Lev, married Tracy Robins on October 8, 2022. Lev began working with us in 2013 as a deckhand. After three years on the deck, he got his skipper’s license, but we didn’t have an opening at the helm. He ran a boat “in town” for three years then took over Loon in 2019 where he’s done a stellar job since. Tracy is currently in college, studying industrial engineering. She has worked summers for the past five years at Sitka’s legendary Pioneer Bar. The happy couple met in a very Minnesota setting when they were both working at an ice fishing resort on Lake of the Woods. A large contingent of AU staff attended the big event and a grand time was had by all. We wish Lev and Tracy a lifetime of happiness and love. And, in case you’re wondering, Lev will return to run Loon again next season.
Sitka in the Offseason
And speaking of weddings, Captain Chuck and Jen traveled to Sitka this month to take care of a few projects, and to celebrate 25 years of wedding bliss. Is there a more beautiful place than Sitka when the sun shines? Here are a few pictures taken during their visit to show the difference this month versus the crazy busy fishing season.
