907 Chefs: Celebrate National Seafood Month with salmon

A good #AlaskaProblem to have at summer’s end is wondering what to do with a freezer full of salmon. This National Seafood Month, try a recipe from chef Travis Haugen of Southside Bistro:

• Heat a grill to medium/high heat.

• In a large bowl, combine chopped tomatoes, chopped anchovies, chopped Kalamata olives, garlic, capers, parsley, lemon juice and oil. Season to taste with salt and pepper.

• Brush salmon with oil, season with salt and pepper, transfer to grill. Cook 3-to-4 minutes per side until medium-rare.

• Serve with tomato-anchovy vinaigrette.

See Haugen at work in “Moveable Feast.”

– Stephanie Plieness, The Alaska 100