FAIRBANKS — Last Saturday morning I found myself searching for a gift for someone, a self-confessed foodie much like myself. Finding myself practically hypnotized by the shapes, colors and purposes of modern-day kitchen gadgetry, I heard a sound that stopped me in my tracks — a sound I hadn’t heard in more than a decade or two.

It was the sound of typewriter keys striking a clean sheet of paper. Not a fancy IBM electric typewriter with the ball that spins around with all the letters and symbols on it, but a manual typewriter. You remember, the manual kind of typewriter that had the individual letters on a long arm that popped up to the page? This reminds me of a someone who couldn’t figure out how to use a manual can-opener. She had only every used the electric variety. With regard to gadgets and modern technology, we’ve come a long, long way baby. (If you were to place a manual typewriter in front of a 10-year-old, would they know what it was?)

I bring this up because modern technology has given us gadgets of all kinds. Gadgets that make our lives easier and thereby save us time (what exactly do you do with those extra seconds you just earned?) Don’t get me wrong; I am a gadget-guy all the way. My latest fascination is with the “Green Bean Slicer.” Yes, you too can buy a tool that “French’s” or I guess cuts green beans “French style.” No, I didn’t buy one. I was afraid it might end up in the drawer alongside the electric scissor, the chopper and the ginsu. But if you want to check it out go to www.wonderhowto.com/how-to-french-green-beans-264174/view. Okay, maybe I did buy one. Maybe I even bought two. You watch the video and see if you can resist.

Whether you’re someone who buys every new kitchen gadget that comes out, or you prefer to use a knife for every slice and dice you make just remember that when it come to cooking, anything goes. I know people who routinely use bricks, buckets, rubber mallets and even weed burners for their recipes.

The following recipes don’t require any special kitchen gadgetry, but feel free to experiment if you’d like. This first dish is perfect alongside a nice green salad and makes for a delicious and healthy meal.

You can decide whether you want to grill, bake or broil the salmon fillets. My personal preference is the grill. A Weber grill if given a choice. The wweet and sour recipe is ideal for salmon, and when served with a fresh green salad it makes a perfect summer meal. 

Sweet and Sour Salmon

6 ounces of pineapple juice

1 cup of ketchup

1/4 cup of apple cider vinegar

1 teaspoon fresh grated ginger

4-5 tablespoons honey

1/4 cup of brown sugar

1 pinch of Granulated garlic, onion powder, salt and pepper

1-2 jalapenos (optional if so desired)

Mix all of the ingredients in a food processor and refrigerate. Sweet and sour sauce can be made sweeter by using a little more brown sugar, and can be made a little sourer by using a little more vinegar. Thicken it by adding a little more ketchup. Make it to your liking. This makes enough for six servings.

This following recipe is a crowd pleaser. For each serving you will need a handful of mixed vegetables. You choose the veggies. Maybe try some bok choy, carrots, snap peas, broccoli, onion and peppers. If some of the vegetables you’ve chosen require longer cooking times, be sure to blanch them. Try to use a mix of vegetable that have comparable cooking times. You will need to have the entire medley in place ready before you begin. This dish is best with grilled salmon. A few nice grill marks and a little char on the fish add to the flavor and makes for better presentation.

 

Grilled Salmon Stir fry with Prawns

4 8-ounce salmon fillets

1 tablespoon sesame oil

20 cleaned and deveined prawns (5 per serving)

5 handfuls of your vegetable medley

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon minced scallions

salt and pepper

sherry wine to deglaze pan

honey mustard dressing to finish / garnish

teriyaki sauce / glaze as needed (Kikkoman)

 

While your salmon is grilling, heat a saucepan medium high heat. Add the sesame oil and the prawns. Then, add your vegetables, ginger, garlic and scallions. Season with salt and pepper. Deglaze the pan with sherry. When the prawns are cooked through and the veggies tender drizzle with a little teriyaki and toss, plate four portions. Place the salmon on top and drizzle with a little more teriyaki and honey mustard

Honey mustard

1/4 cup of olive oil

1 tablespoon apple cider vinegar

3 tablespoons Honey

3 tablespoons of Dijon mustard

1/2 cup of mayonnaise

 Pinot Noir is a perfect match with salmon, although you have to factor in the preparation of a dish to properly pair the wine. With sweet and sour, I would recommend a Riesling that is a little dry. The 2008 Kung Fu Girl from Charles Smith Winery is really fun. The 2008 Hogue is nice; both of these are from Washington. Pinots, because of their finicky nature to produce, can mean more money. The 2008 Erath is a good-priced wine or if you have the budget, try the 2008 Domaine Drouhin. Both are from Oregon.

As always please feel free to e-mail me with any comments or questions you might have. I enjoy hearing from you.

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.