Something fishy going on!
I just got back from a week in Alaska, and it was awesome! If you ever get a chance to go in late summer or early fall, jump on it! Why? The salmon are jumping! Each year, salmon swim upstream from the ocean to small rivers near the Alaskan coast to mate. We spent a day in Ketchikan, and the river there was literally wall-to-wall salmon. You probably could have walked on water, they were so thick.
Salmon are fascinating to watch. They are incredibly powerful fish — not only can they swim against a strong current, but they can jump up waterfalls! This is something you have to see to believe, and kids will love it!
If you can’t make it to Alaska, you can also find wild salmon along the Northwest coast of America (Northern California, Oregon, and Washington), though the seasons may be slightly different.
Here are some fun, fishy facts:
- There are five varieties of salmon found in Alaska — Chum, Sockeye, King, Silver, and Pink.
- Salmon completely change their appearance when they are spawning. A nonspawning salmon looks pretty generic, like a large silver fish, but spawning season brings out wild colors and changes to the head shape.
- The King salmon is the state fish of Alaska. Does your state have a designated fish?
- About half of all seafood in the United States is caught in Alaska. That’s a lot of fish!
- Salmon is a great source of Omega-3 fatty acids. Try working some into your regular diet!
Inspired to whip up a salmon dish? Why not try this one?
Honey Dijon Alaskan Salmon (recipe from the Alaska Seafood Marketing Association)
Ingredients:
- Non-stick aluminum foil
- 1/4 cup honey
- 2 Tablespoons Dijon-style mustard
- 1 Tablespoon melted butter
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 pound fresh asparagus spears
- 1/3 cup chopped walnuts
Directions:
PREHEAT oven to 400ºF.
LINE a 13×9x2-inch baking pan with non-stick foil with non-stick (dull) side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
RINSE any ice glaze from frozen salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
BAKE 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.
Nutrients per serving: 415 calories, 18g total fat, 5g saturated fat, 37% calories from fat, 138mg cholesterol, 40g protein, 27g carbohydrate, 3g fiber, 350mg sodium, 65mg calcium and 1.5g omega-3 fatty acids.
