Alaskan king salmon with potato crust and pepper coulis

by Olivia Bell

200 Kcal

Protein 23g
Carbohydrates 11g
Fat 15g

Average cooking

25 min

This northernmost city of the US is world-renowned for its natural beauty and vast, rugged wilderness. Here in Anchorage, the wildlife co-exists with the urban: bears and moose walk down the streets, provoking traffic jams on the roads or a bit of mess in the backyard. Here, outdoor recreation is a way of life, not a hobby for a weekend. In bustling downtown Anchorage fishing is a serious business, as the Ship Creek is just off Second Avenue and is packed with king and silver salmon all summer long. Numerous trekking trails around glaciers and mountain ranges attract tourists from all over the world, not to mention the museums and heritage centers which offer an in-depth look at Alaskan Native life. You’ll fall in love with this region, where life is so simple and beautiful. Try to feel the spirit of Anchorage through this recipe of the most famous Alaskan inhabitant — the line caught king salmon.

Where to try

The Marx Bros Cafe

#57 of 717 cafes in Anchorage , USA

Address: 627 W 3rd Ave, Anchorage, Alaska, USA

This recipe from the best restaurant in Alaska is absolutely worth a try!

Alaskan king salmon with potato crust and pepper coulis

Alaskan king salmon

King salmon is the official state fish of the Alaska region. The largest of the salmon fish family can reach up to 90 cm, and the main question is how to catch it. The one of the best restaurants of Anchorage, The Marx Bros Cafe, offers the line caught King salmon steak with a potato crust in a roasted red pepper sauce. Feel the power of this enormous fish, which used to feed the indigenous people of this wild and beautiful land.

Cooking directions

Ingredients

4 6-8 oz king salmon fillets
2 cups roasted red pepper coulis
2 tsp Creole seasoning
2 large raw potatoes
1 tsp salt and pepper
1/2 cup olive oil
4 tbs snipped fresh chives
Roasted Red Pepper Coulis:
2 oz butter & 1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup dry white wine
3 cups chicken stock, hot
2 large red peppers
1 tsp cayenne and white pepper

Step 1. Prepare the Roasted Pepper Coulis. First, melt the butter and whisk in the flour. Cook for 5-7 minutes stirring constantly, do not allow it to brown. Whisk in the hot chicken stock and bring to a boil, reduce heat, add the wine, roasted and chopped red peppers and allow to simmer for 20-30 minutes.

Step 2. Then puree until smooth with a food processor. Return the sauce to pan over low heat and whisk in cream, adding the cayenne, salt and pepper. Keep it warm.

Step 3. Prepare fillet. Sprinkle the top of each fillet with 1/2 teaspoon of Creole seasoning and 1 teaspoon of the mustard. Grate potatoes on the large holes of a grater and spread them down on each fillet well, sprinkling with salt and pepper.

Step 4. Preheat the oven to 375 F degrees. Heat the oil in a nonstick skillet and fry fillets crust side down for 3-4 minutes until golden brown. Then transfer to the preheated oven and cook until the fish is done.

Step 5. For serving pour 1/2 cup of the Roasted Pepper Coulis and place each fillet crust side up. Sprinkle them with fresh chives and enjoy!

“The Great Land” attracts thousands of people each year by its rich history and marvelous wildlife. Large mountain ranges, volcanos, lakes and rivers, full of the biggest fish on Earth, impenetrable forests and glaciers — all this is a priceless heritage of the region. Come to Alaska to see its rare beauty and try to catch the King salmon, the main celebrity of this unique place.