Earlier this year, Alaska Governor Bill Walker signed a bill designating every August 10 as Alaska Wild Salmon Day.
The annual celebration of all-things-salmon came about from a bill sponsored by Alaska State Rep. Bryce Edgmon (D-Dillingham). He said he hopes this day will promote healthy and delicious Alaska wild salmon, and recognize the importance of salmon subsistence fishing, recreational fishing and commercial fishing.
At Play Every Day, we’re excited to celebrate salmon’s place on Alaska dinner plates (and breakfast, lunch, and snack plates as well). Wild Alaska salmon is an excellent source of lean protein, and it boasts high concentrations of heart-healthy Omega 3 fatty acids. People who eat one to two servings of salmon or other fish each week reduce their risk of dying from heart disease by 36 percent.
Health leaders in Alaska recommend that everyone eat fish at least twice a week for the best health. Alaska wild salmon is low in an environmental contaminant called mercury, so state health leaders recommend unrestricted consumption of all species of wild salmon, as well as other types of fish caught in Alaska waters.
Adding Alaska wild salmon to your plate this week?
Search for wild Alaska salmon recipes online: http://recipes.alaskaseafood.org/
Preparation Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 (2 cups each)
2 packages (8 oz. each) risotto with mushrooms
1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces
1 can (14.5 oz.) chicken broth (regular or low sodium)
4 Alaska Salmon fillets (4 to 6 oz. each) fresh, thawed or frozen
Pepper, to taste
10 to 12 oz. fresh asparagus (sliced into 2-inch pieces) and/or peas, blanched
1/4 cup fresh grated Parmesan cheese
1/4 cup chopped basil leaves
• Prepare risotto according to package directions adding mushrooms, but cooking just three-quarters of total time, about 15 to 18 minutes.
• While risotto is cooking, bring chicken broth to a simmer in a large (12-inch) nonstick pan or stockpot.
• If salmon is frozen, rinse off any ice glaze under cold water.
• Turn off heat and gently add seafood to the chicken broth, skin side down.
• Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen salmon or 2 minutes for fresh/thawed fish.
• Turn off heat and let seafood rest in liquid for 5 minutes, until seafood is opaque throughout.
• Remove salmon from broth, season with pepper and cool slightly.
• Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
• Break salmon into large chunks (removing skin, if any) and gently fold salmon and basil into risotto.