Race to soak up Alaska's summer fun </MCC HEAD>

Story last updated at 7:47 PM on Wednesday, May 27, 2009

Race to soak up Alaska's summer fun

It's here after a long winter's nap -- summer in Alaska has arrived. Doesn't matter if it is cool, windy and cloudy, the temperature really does try hard to stay above the freezing mark and the calendar truly indicates it's May, so just put on a jacket and get outside.

The flowers I bought to plant have been going out on the party deck in the morning and have come in at night for a couple weeks now, although Garden Goddess Rosemary passed along some great advice in the hardening off department last week in her column. Enough of this plant attention. This weekend they get the Robl hardening off test -- sleep outside and survive or freeze trying.

The shops that seem to thrust open their doors overnight for three months of the year are ready for us and our tourists. Think fish and chips, pizza, ice cream and special and fun things to buy like sweatshirts, windsocks that look like salmon and local gorgeous artwork. Pier One performances to make you laugh and ponder life began last week. Then there was the sign sighting that the first Saturday Farmer's Market opens June 13 -- that made me smile with delight.

As I took my walks on the Spit trail this week, the traffic was heavy, whizzing past me hauling load after load of boats of all sizes and kinds. They were on their way to the harbor and in preparation for their summer occupants to enjoy adventures on Kachemak Bay. I thought of all the fun stuff the Other Fisherman and I had on our play agenda and wondered what we would get to do first: flying the floatplane to the lake, clamming, salmon fishing, halibut fishing, kayaking. Oh, so many things to do in such a short time. Made me anxious just trying to think about all the outdoor fun I want to experience between now and the end of August. In between trying to garden, entertain, stick to the workout routine and build Junior and his sweet Stacy a little house, well, a girl's just gotta have fun. I might have to give up something, like sleeping or working, to fit it all in.

The Other Fisherman has been extra busy getting the boat ready and putting the floats on the plane. Can't wait to catch my first salmon off Anchor Point on that new salmon rod and reel setup I received for Mother's Day and enjoy a glass of wine while reading the latest Bon Appetit from the deck of the cabin.

Whatever is on your Alaska adventure agenda, don't forget to enjoy some of the fresh fish we wait all winter for. Happy fishing and hurry, we only get three months, so, ready, set, GO!

This healthy preparation of salmon is simple and relies on the freshness of the fish, which hopefully we will have very soon.

Baked Glazed Salmon

Serves 4
1 cup apple cider (not hard cider)
3 tablespoons honey
4 skinless salmon fillets (6 ounces each)
1 teaspoon olive oil
Salt and pepper, to taste
2 lemons cut in half
1 tablespoons butter
12 ounces fresh baby spinach
2 tablespoons white wine

Preheat oven to 350* F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.

In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.

Pour the apple cider over the salmon, and then let it sit for 10 minutes.

Heat olive oil in a large skillet with an oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.

Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle.

While the salmon is cooking, in another large skillet over medium to high heat, melt the butter. Add the spinach, salt and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.

To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.

Ultimate Coconut Ice Cream with Grilled Pineapple

I've heard some of you are tired of healthy recipes, so for those of you who aren't too concerned about calories -- this recipe is for you.
Rich and creamy ice cream with a big coconut flavor that is easy to make. Serve over a piece of fresh grilled pineapple for a decadent summer dessert treat. Take it another step and serve over a piece of pound cake.

Coconut Ice Cream

6 servings
1 cup whole milk
1 (14 ounce) can cream of coconut (find in the liquor store and don't confuse with coconut milk)
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut
1 tablespoon good quality vanilla

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

While ice cream is busy getting frozen, pre-heat the barbecue grill. Slice up a ripe golden pineapple and cut into rings about 1-inch thick.
In a 9x13 inch size pan, blend about a half cup of brown sugar with 2 tablespoons of dark rum, 1 tablespoon vanilla and 2 tablespoons melted butter.
Set pineapple rings in sugar mixture and then turn over to coat other side. Transfer pineapple to hot grill and barbecue on each side long enough to heat pineapple through and get nice grill marks, about 5 to 7 minutes total.

Serve big scoops of ice cream over grilled pineapple. Don't worry about the calories or it will take away from the experience of eating it.
Until next time, maybe I will see you in the trolling lanes or out on the Spit enjoying a plate of fish and chips.