Today in 1867, U.S. Secretary of State Seward signed the document wherein the United States purchased Alaska from Russia for 2 cents an acre. Visit this wonderful Library of Congress site. You can see Seward, read the document, and learn more about politics of the day.
Many politicians and newspapers of the day called the Alaska Purchase “Seward’s Folly” because they could not see any benefit at all in the United States owning that “barren” piece of real estate. Sheesh. I found a terrific website called Everything Alaska that is fascinating. Go check it out.
The official fish of Alaska is the King Salmon. I like salmon just about any way I can get it … poached, steamed, grilled, broiled. I’ll even eat salmon right out of a can. But this recipe is one of my favorite ways to prepare salmon. I got the recipe out of a magazine several years ago (Bon Apetite, maybe), and have served it more times than I can count. Hope you like it, too.
SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE
2 Tbs. fresh lemon juice
2 Tbs. minced red onion
1 Tbs. olive oil
1 Tbs. drained capers, chopped
1 Tsp. fresh thyme, chopped
1/2 Tsp. lemon zest
1-1/2 Lb. skinless salmon fillet (1-1/4 to 1-1/2 inches thick)
1 Lb. asparagus, trimmed
1 Tbs. olive oil
Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper.
Preheat oven to 450. Cut three 1/2″ deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with olive oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in the center, about 20 minutes.
Transfer asparagus and salmon to a platter. Spoon sauce over the salmon. Cut into 4 pieces along the slits and serve.
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