There’s nothing like summer in Alaska. Sunshine and warm, long, days, are what make the Last Frontier so special. Well, except for this summer. This summer has been wet, windy and, uh, not too warm. In fact, there were days on the river we were wishing we were in Hawaii

Of course, we were having too much fun catching king salmon, silver salmon and sockeyes to actually fly to Hawaii, so we decided to do the next best thing and bring a taste of Hawaii to us.

Lomi Lomi Salmon is something you’ll love. This incredibly simple dish works well with all salmon species.

If looking to bring some island flavors to the table, get your fingers ready to massage (lomi lomi in Hawaiian) your way to a delicious fish dish. Remember, no Hawaiian feast is complete without macaroni salad and a scoop of rice.

Lomi Lomi Salmon
2-3 cups cooked or canned salmon, chopped
1 cup sweet onion, diced
4 cups tomato, chopped
3 green onions, thinly sliced
1/2 lemon, squeezed
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Carefully remove all bones from fish. Dice onions and place in a colander, rinse under cold water 30-60 seconds. Chop tomatoes and drain off any extra liquid. Add fish, onion, tomatoes and seasonings to a large bowl and mix with hands. Fish will flake more as you gently massage ingredients.Refrigerate at least 30 minutes before serving.

Coconut Spinach
6 cups fresh spinach
1/2 cup coconut milk
1 teaspoon chicken broth concentrate

In a small bowl mix coconut milk and chicken broth concentrate (if using a bouillon cube-dissolve in hot water). Place spinach in a microwave-safe dish and toss with coconut milk mixture. Cook on high 2 minutes or until spinach wilts. Salt to taste.

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