As you may know, Alaska has a certain affinity for seafood. We've been trying to eat more of the ocean's bounty since we've been here (it hasn't been all that difficult). Nearly all the grocery stores and smaller markets have a great seafood selection. A few places even offer live shellfish - I'll be getting an oyster knife very soon. We've had two standout seafood dishes so far, one cooked for us, one I cooked. The first, and our first Alaskan Salmon was a fantastic dinner cooked by a member of the provost office (a formerly retired historian) and his wife (a retired archivist). They made us
Green Shawarma Salmon. It was perfectly cooked and delicious. Our hosts insisted on seconds; I felt rude asking for a third helping and held off until dessert.
Last week we bought some Halibut fillets. I put a few sage leaves on each fillet and wrapped them with prosciutto to bake. I melted a unhealthy amount of butter, fried some sage leaves, and covered each fillet with the butter-sage sauce. De-lic-ous. Next up - deadliest catch.
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