Plus: Plus birch syrup-glazed salmon, farmers’ planting advice and rhubarb barbecue sauce
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Big Bundts


by Julia O'Malley

Newsletter #50: That first taste of fresh salmon, you know?

Man, I’m thinking about dipping nets in the Copper River today. Salmon from that river is in the markets already, that unmistakable sign of summer. I drove to Costco last Friday only to watch another shopper snatch the last fillet ($13.99 a pound!). Luckily a friend had me over and we ate it, hot off the charcoal grill, the way you should do.

Kim Sunée is clearing out the last little bits of last year’s bounty to make room for this year, using her frozen blueberries in this new recipe for cream cheese Bundt cake. It’s a perfect dish to bring when you get invited to dinner.


Should you get your hands on some salmon and want to think outside of the old grill routine, you might try a pan sear or you could throw it under the broiler with a birch syrup glaze.

[Read previous newsletters here. Find more Alaska recipes here.]

Unrelated, but: HOW DID THE RHUBARB SUDDENLY GET SO BIG? Who knows? But let’s make some rhubarb barbecue sauce. And, perhaps, a rhubarb-basil smash?


Those of us still piecing away at our vegetable gardens will appreciate the garden hacks offered in this week’s column by Jeff Lowenfels. Our market columnist Steve Edwards asked Alaska farmers about the very best vegetables to plant (and has all your market news as well). I, for one, am planting scarlet runner beans. They grow crazy fast, and look how pretty they are.


I have made so many beer can chickens, so stay tuned for next week’s recipe because it is great. And, if you don’t already, support local news and local cooking and subscribe to the ADN.

Here’s hoping it doesn’t rain at soccer practice.


Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting Find more classic Alaska recipes here.
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