On this episode of Moveable Feast with Fine Cooking, host Pete Evans travels to the beautiful city of Anchorage, Alaska, to learn about Alaska’s finest fish cuisine. While there, Pete takes a field trip to the Bait Shack to meet up with Chef Travis Haugen and fishing guru Dustin Slinker for a fishing adventure that includes catching a fresh king salmon for their delicious grilled meal that evening. Meanwhile, Chef Patrick Hoogerhyde travels to Copper River Seafoods, one of the city’s largest seafood warehouses, to find the freshest halibut for their feast. The chefs then meet up to craft a flavorful menu, including grilled king salmon with tomato-anchovy vinaigrette, pan-seared halibut with cucumber-radish slaw, salmon belly with golden raisins and ginger-tamari dressing, and salmon tartar.
Anchorage, Alaska (308)
Recipes from this episode
If you can’t find shiso leaves, you can substitute large basil leaves. Furikaki is a Japenese seasoning that usually consists of dried and ground fish, seaweed, sesame seeds, sugar and salt. Look for it in specialty food shops and Asian markets.
If you can’t find halibut, you can substitute any firm white fish such as cod, haddock, or sea bass.
Although quick enough for a busy weeknight, this grilled salmon dish will also impress guests. Be sure to use wild king salmon, also called chinook, for the best flavor.
Aromatic spices infuse this lamb curry with an exotic blend of flavors while coconut milk creates a creamy finish. Serve over basmati rice.