The great thing about Alaska caught wild salmon is they taste great when cooked many ways. Wild salmon are ideal for cooking with an international zest, and because so many friends go home from Rainbow Bend Lodges with so much fish, they’re always looking for recipes. This is one sure to appeal to many friends.
When a fresh fish meets a popular Middle Eastern fritter made from chick peas, crunchy, flavorful goodness is created. An easy but unique coating is made by using dried falafel mix which can be found in the bulk food section or international section of most supermarkets. The mix is already seasoned so it’s quick to put together at home or when camping. Just a few ingredients and you are on your way to a delicious fish fry. In fact, because you do your own cooking when fishing with us at Rainbow Bend Lodges on the Naknek River, you can bring up these ingredients and enjoy it on the deck of your cabin.
Serve with complimentary favorites like tzatziki, hummus, babaganush, tomato-cucumber salad and fresh pita for flavors you won’t soon forget. Double or triple this recipe as needed for the quantity of fish you’re cooking.
1 sockeye salmon fillet
2 tablespoons panko (breadcrumbs)
2 tablespoons dry falafel mix
1 egg, beaten
Olive oil for pan-frying
Skin and remove bones from fillets. In a shallow dish, mix panko and falafel mix until combined. In another shallow dish, beat egg. Heat 1/4” olive oil in a skillet on medium-high heat. Dredge fillet in egg and then coat with breadcrumb mixture. Place in hot skillet and cook 2-4 minutes per side until fish reaches desired doneness. Serve with Tzatziki if desired.
Tzatziki
1/2 cup Greek yogurt
1/2 cup grated cucumber
1 teaspoon finely chopped dill or mint
1/2 teaspoon granulated garlic
In a small bowl, mix ingredients until thoroughly combined. Keep refrigerated until ready to serve. Enjoy!