Let me just say that I’ve been waiting for months to send you this particular newsletter.
I’m incredibly excited to introduce to you A Taste of Wild Alaskan Summer, Wild Alaskan Company’s first ever digital cookbook. It features wild-caught seafood as the star of recipes inspired by the abundance of the season — ripe veggies, plump fruit and easy meals made to be shared.
To keep things simple and light through the warmer months of the year, each recipe in A Taste of Wild Alaskan Summer can be made on a single burner in the kitchen… or on a boat, if that’s where you are! After all, summer salmon runs are approaching their peak in the coming weeks, with commercial fishing for all salmon species in high swing.
Personally, I’m looking forward to making the recipe for Salmon Caesar Salad with Garlicky Croutons, because I almost always have some cooked fillets in my fridge that are ready to flake into a big bowl of salad. There’s also a Summer Skillet Orzo with Seared White Fish recipe that I can’t wait to make with the season’s first sweet corn.
You can explore these recipes here — or, better yet, save A Taste of Wild Alaskan Summer in its entirety as a PDF for keeps. I highly recommend downloading the PDF as a digital cookbook so that you can fully enjoy its appetite-inducing experience.
Beyond food, I’m also eager to remind those of you who reside outside of Alaska — or, as the locals refer to it, the “Lower 48” — that this very week, the Summer Solstice welcomes the Midnight Sun to the northernmost regions of the state. In Homer, the sun does set this evening, as it’s too far south for literal sunshine at midnight — but it’s the latest sunset of the year, at 11:30pm.
I hope you’re basking in these extra hours of brilliance and enjoying your first taste of summer, wherever you are today.
Live Wild,
Monica
Pictured above: A bowl of crisp romaine lettuce, topped with crusty croutons, shaved parmesan, and flaked salmon — an epic summer caesar that unapologetically channels Alaskan summer vibes.
