Weather: 45 degrees
What I’m listening to: birds chirping, waves lapping
I’m sitting on a chair in the early morning by the picture windows in dining room, facing the back deck, taking in the views – the muted waters of Cook Inlet, and quiet, snow-capped peak of Mount Redoubt rising above the jagged range. My coffee and iPhone are perched on the window sill, reflecting back at me in the fine layer of sea salt that coats the outside of the glass. It won’t be long now before the salmon are running in those waters just beyond the deck, hopping and skipping with the tide. We call them jumpers and when we see them, we hop and skip too, because then we know the fish are lively and plentiful and ready. It’s almost fishing season.
While I never tire of waking up to a toasted everything bagel slathered with cream cheese and topped with smoked wild Alaska salmon and green onions with a generous squeeze of lemon, I also enjoy smoked salmon as the star protein at dinnertime. Fat Ptarmigan restaurant in Anchorage carries a smoked salmon pizza that is really well done. And down in San Diego, right along the water in Point Loma, Pizza Nova makes a delectable signature pasta featuring smoked salmon, capers, tomatoes, and green onions in a subtle cream sauce. I’ve attempted to pay homage to that dish here with my own version.