Tasty Vittles

I found this recipe in a Fishing Alaska magazine on a flight home from the village of Toksook Bay. Apparently the magazine had a recipe contest and this was the grand prize winner (compliments to Teri Robl from Homer, Alaska). I made it on Sunday to rave reviews, so thought I would post it in case anyone else wants to eat some tasty salmon...International Alaska style. I'll give my variations as well.

Moroccan Style Wild Alaskan Grilled Salmon

Marinade (Charmoula Sauce)

Mix in a small bowl
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp sweet paprika
2 tsp kosher salt
dash white pepper
1/4 tsp cayenne pepper

Place in food processor
4 cloves garlic (a little less for Dawson)
1/2 cup Italian flat leaf parsley (what's the chance they have both fresh flat leaf parsley and cilantro at the Bethel grocery...I used double cilantro)
1/2 cup cilantro
juice of 1 lemon
juice of 1 lime
zest of 1 lemon (as one who dislikes zest, I omitted these ingredients as well)
zest of 1 lime
1/2 cup olive oil

Mix all together in food processor (including spices above) and add the olive oil slowly at the end with the motor running.

Drizzle 1/2 of sauce on salmon and put in fridge to marinate.

Raita
1/2 small seedless cucumber
2 tbsp finely chopped onion
1 cup plain yogurt
salt to taste

Process in food processor until smooth. This is garnish for a cool, smooth contrast.

Cous Cous with Veggies
Veggie Saute
1 clove garlic
1 medium white onion diced
2 Alaska carrots sliced thin on the diagonal (Alaska carrots???)
1 cup fresh tomatoes diced (I did these on the diagonal too for flare and to keep pace with the carrots)
1 small zucchini, cut in half, then in quarters
1/2 red pepper (cut on the diagonal of course)
1/2 can garbanzo beans (I made it about 1/2 cup and used the other cup in the can to make some hummus to serve with it)
1/2 cup chicken broth
1/2 tsp cumin
1/4 tsp red pepper flakes

Heat 2 tablespoons olive oil in pan...saute garlic and onion. Add veggies, broth, spices and cook 3 minutes. Cover to keep warm.

Cous Cous
1 box cous cous with pine nuts (amazingly, on the day before I was planning on making this, we received a care package with both cous cous and pine nuts?!---not a lot of pine nuts in these parts--thanks Justin and Elle!).
1 1/2 cup chicken broth.
2 tsp olive oil
Cook up the couscous, cover and remove from heat.

Grill the marinated salmon (or in our case, bake as it isn't really grilling weather yet). The assembly is couscous, cover with veggies, set salmon on top, drizzle a little more marinade sauce and raita on top of the salmon and on the side of the plate. Garnish with additional cilantro, parsley, tomato and lemon as desired. I served with both the raita and fresh hummus on the side.

It also says pairs nicely with a sauvignon blanc wine (in short supply as well!).

VERY TASTY!

P.S. I'm sure this recipe looks long, but it's actually pretty easy and quick.