2009 Salmon Bake

This summer I took 75 college students to Alaska on an 11-week Summer outreach, service, and leadership development project.  The fishing was amazing.  I brought back a number of coolers of Salmon and Halibut.  On Labor Day we smoked, grilled, and baked King, Sockeye, Chum, and Pink Salmon; and fried halibut. Mark you calendars for September 6, 2010 for the 5th annual Salmon Bake.  Below are the recipes we used for the Cedar Plank Salmon, and Fried Halibut.  At the bottom are a few pictures from my summer in Alaska.  -Craig

Kamp Ed Cedar Plank Salmon

1 1/2 lbs. salmon fillet, skin intact

3/4 cup sour cream

3 oz. Parmesan cheese

6 tablespoons minced green onions

3 tablespoons chopped fresh herbs (basil, dill, parsley, thyme)

2 tablespoons minced red bell pepper

juice of a lemon

salt

freshly ground pepper

cayenne pepper

mix may, Parmesan, green onion, herbs, bell pepper, lemon juice, salt, pepper, and cayenne in a bowl.

Spread over Salmon

Place Salmon skin side down on a cedar board

Bake for 20-25 minutes on the grill with the top closed until just flaky (don't overcook)

Here's a King Crab that latched onto our bait while jigging for Halibut in 320 feet of water.

The classroom we use for leadership development is the outdoors.

A black bear eating grass at the Mendenhall Visitors Center before the Salmon runs started.

Catching crab

Fishing for Chum Salmon.

My niece Amber and her daughter with 12 Pink Salmon she caught in 45 minutes.

Halibut

Halibut

A Pink Salmon caught on a lure sold as a novelty at the brewery. It works to catch Salmon!

A 40 pound Halibut caught on in 300 feet of water.

When the Pink Salmon arrive in July they are a blast to catch on a fly or spinner bait. The limit is 6 per day.