I’ve found many tasty uses for the delicious Copper River Sockeye Salmon our family dip nets out of the swift and grey mineral rich water near the town of Chitina. For several months we enjoy the fillets with a minimal amount of seasoning, in order to not detract from the natural flavor. Eventually, though, we like to start mixing things up and get creative. My love for jalapeño, poblano and Anaheim peppers has grown the past few years, and they usually find their way into my recipes. This one for Smoked Salmon Stuffed Poblano Peppers is currently my favorite!
For preparing your salmon you can choose the smoking or non-smoking path. Both will lead you to a party-favorite dish, but if you choose to smoke your fish, be prepared to put in a lot more time.
Smoking
Thaw one medium to large fillet
Mix ½ cup of white sugar with ½ cup of salt
Heavily coat the fillet with sugar and salt in a 9x13 glass pan, then place in refrigerator
After 2 hours wash the brine off with water
Place fillet in smoker, or grill for 30 minutes, then glaze with maple syrup
Continue smoking for another 1.5 hours
Remove from smoker, and let sit for 15 minutes
If you choose not to smoke your salmon, bake your fillet at 350 for 15 minutes.
Poblanos
Wash and cut circular opening to remove stem
Using a spoon and/or butter knife, scrape inside of pepper and remove all seeds and white flesh
Wash out inside of poblanos to remove leftover seeds
Salmon Dip
Crumble smoked or baked salmon in large bowl
Add 1 cup of sour cream or cream cheese
Add 2 cups of shredded cheese
1 tablespoon of garlic
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon paprika
½ cup fresh cilantro chopped
Mix all ingredients well. Cut off one corner of a plastic sandwich zip-lock bag, and add salmon mixture. Squeeze mix into peppers and fill until full. Wrap poblanos in aluminum, place in oven, and bake or grill at 350°F for 25-30 minutes or until cheese is completely melted, or mix is runny. Remove aluminum wrap, expose peppers to direct flame of grill or broiler in oven. Pepper skin should bubble up and darken. Remove from grill or oven, let sit 5 minutes then serve and enjoy!
I’ve found many tasty uses for the delicious Copper River Sockeye Salmon our family dip nets out of the swift and grey mineral rich water near the town of Chitina. For several months we enjoy the fillets with a minimal amount of seasoning, in order to not detract from the natural flavor. Eventually, though, we like to start mixing things up and get creative. My love for jalapeño, poblano and Anaheim peppers has grown the past few years, and they usually find their way into my recipes. This one for Smoked Salmon Stuffed Poblano Peppers is currently my favorite!
For preparing your salmon you can choose the smoking or non-smoking path. Both will lead you to a party-favorite dish, but if you choose to smoke your fish, be prepared to put in a lot more time.
Smoking
Thaw one medium to large fillet
Mix ½ cup of white sugar with ½ cup of salt
Heavily coat the fillet with sugar and salt in a 9x13 glass pan, then place in refrigerator
After 2 hours wash the brine off with water
Place fillet in smoker, or grill for 30 minutes, then glaze with maple syrup
Continue smoking for another 1.5 hours
Remove from smoker, and let sit for 15 minutes
If you choose not to smoke your salmon, bake your fillet at 350 for 15 minutes.
Poblanos
Wash and cut circular opening to remove stem
Using a spoon and/or butter knife, scrape inside of pepper and remove all seeds and white flesh
Wash out inside of poblanos to remove leftover seeds
Salmon Dip
Crumble smoked or baked salmon in large bowl
Add 1 cup of sour cream or cream cheese
Add 2 cups of shredded cheese
1 tablespoon of garlic
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon paprika
½ cup fresh cilantro chopped
Mix all ingredients well. Cut off one corner of a plastic sandwich zip-lock bag, and add salmon mixture. Squeeze mix into peppers and fill until full. Wrap poblanos in aluminum, place in oven, and bake or grill at 350°F for 25-30 minutes or until cheese is completely melted, or mix is runny. Remove aluminum wrap, expose peppers to direct flame of grill or broiler in oven. Pepper skin should bubble up and darken. Remove from grill or oven, let sit 5 minutes then serve and enjoy!
View our favorites from the archive.
Inspired at a young age, Cecil has turned his love of photography into a lifestyle and a business, with a desire to capture the beauty and character of wherever his camera takes him. Always primed to set off on a new adventure, Cecil and his wife, Anne, have spent their eleven years of marriage going on road trips, touring Alaska and the country, and planning ahead to their next destination. Cecil has combined his artist's perspective and aptitude for design in order to contribute his talents to the collaborative effort of bringing Last Frontier Magazine into a reality.
Katie is a portrait and wedding photographer based in Alaska.
-op.jpg)
