This sandwich is as delicious as it is pretty, filled with Bristol Bay catches, bold, simple flavors, and fresh market goodies. Canned salmon and Deckhand Seafoods Togiak Smoked Herring are the flavor base on a crusty baguette.
This cod marinade and creamy balsamic dressing stem from the same base and build a cohesive dish of fresh, locally grown and harvested Alaskan ingredients that can brighten up even the chilliest winter day!
Brunch is a completely under appreciated meal time, and so for this New Year I’m bringing it back: click here for Salmon Hash Eggs Benedict on fresh baked English Muffins + a warm winter Spinach Salad!
Host Susie Jenkins-Brito has a perfect dessert for the holidays, "best served with a hot cup of coffee in hand, maybe brewed with a few dashes of cardamom in the beans, and a wisp of cream stirred in."