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In Alaska, eating well through the seasons takes work, preparation and preservation. Through the winter, our fishing family relies on the wild salmon we harvested and put away during the summer months for many of our favorite meals. Some of this fish was pulled from our net, filleted, vacuum-packed and frozen, some was hung in the smokehouse, and some packed into jars and sealed with salt and brown sugar. Having good wild food in the freezer and pantry to last the year is a feeling of real wealth and connection to the land and we are so grateful to live in a place where we can rely on the wild abundance of the ocean for sustenance due to responsible fisheries management and habitat stewardship.
Cooking with Wild Alaska Seafood has always been our family’s love language. Sharing delicious, nutritious wild fish around the table is our favorite way to gather with friends, family and community. In this spirit of eating well together this winter, we’re excited to share a recipe from our new cookbook, The Salmon Sisters: Harvest & Heritage (published Fall 2023). The ingredient that shines brightest in this Smoked Salmon Pesto Pizza recipe is our best-selling Wild Alaska Smoked Salmon, which is a lightly seasoned, hot-smoked wild sockeye, sealed into pouches for easy enjoyment. You can also use any hot-smoked salmon from your own harvest or local fish market. If you have a copy of our new cookbook on hand, find this tasty recipe on page 200, alongside many other recipes and traditions to inspire you to eat well and thrive through the seasons. Wishing you a warm, bright and delicious winter!
Smoked Salmon Pesto Pizza
Recipe from “The Salmon Sisters: Harvest & Heritage”
If we can, we find a way to add fish to any dish, and pizza is no exception. Making pizza at home is a fun and hands-on family meal that everyone can help prepare and enjoy. We let the pizza dough rise throughout the day while we’re out on the boat fishing, and after we anchor up for the night, everyone on the crew gets to decorate their own pie with ingredients they find on board. Some combinations are classic–smoked salmon and pesto is one of these.
Makes 1 large pizza
As with any protein you want to pull out of the fridge to bring to just below room temp as you prepare your vegetables and herbs for the accompanying sauce.
- 4 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- Zest of 1 medium lemon
- Kosher salt and freshly ground pepper
- 1 portion homemade or store-bought pizza dough
- Extra-virgin olive oil
- 1 cup basil pesto
- ½ cup fresh mozzarella, cut into 1-inch pieces
- 1 cup cherry or tomato medley, cut in half
- ½ medium red onion, thinly sliced
- 3 tablespoons capers, drained
- 2 cups baby arugula
- 6 ounces smoked salmon, flaked apart
- Fresh dill, chopped
- Champagne or white wine vinegar
In a small bowl, mix together the goat cheese, cream cheese, lemon zest, and salt and pepper to taste.
Preheat the oven to 400 degrees F. Line a pizza pan with parchment paper.
Roll out the pizza dough and transfer to the prepared pan. Using a pastry brush on your finger, coat just the outer 1-inch border of the dough (what will be the raised edge) with olive oil.
Using a large spoon, spread the pesto evenly, avoiding the oiled edge of the dough.
Top the pie with the mozzarella pieces, then add dollops of the goat cheese mixture. Sprinkle the tomatoes, half the onion slices, and half the capers evenly across the pie, avoiding the edges.
Season lightly with salt and pepper.
Bake until the crust is golden brown and the cheese is melted and bubbly, 15 to 20 minutes.
While the pizza bakes, in a medium bowl, gently toss the arugula with the salmon, dill, and the remaining capers and onions. Add a splash of olive oil and vinegar and season lightly with salt and pepper. Garnish the pie with the arugula and salmon mixture and serve.
Link for Cookbook: Here
Link for Wild Alaska Smoked Salmon: Here