Florida summers are definitely the time to escape the heat and explore the cooler areas of the country. This summer Sheri was lucky enough to join her niece on an Alaskan adventure.

One of the highlights of any summer vacation is the food. And Alaska is definitely the place to find the best seafood. We found some amazing chefs in the smallest towns – one of the things we love best about traveling in the summer.

It is always best to try and catch your own fish (if you can) and there are so many fishing trips and tours to catch halibut and salmon. (photo of Alaska Blog Halibut)

Some of our favorite dishes included Grilled Copper River Sockeye Salmon over Alaskan King Crab Risotto, Prince William Sound Seared Scallops, Succulent Alaskan King Crab with Lemon Garlic Butter, and the freshest halibut prepared in oh so many ways!

Of course it is even more fun to bring home flash frozen fish that you either caught yourself or bought directly from the seafood processor where it goes fresh off the boat. We brought home some Copper River sockeye salmon and some King salmon. Enjoy this recipe with your own fresh fish…even if you have to get it from a market!

Grilled Sock-eye Salmon with Warm Spinach & Arugula Salad

1 lb fresh wild salmon

Marinade

2 tbsp honey

Juice from 1 each fresh orange, lemon and lime

1 tsp Sriracha sauce

2 tbsp olive oil

½ cup white wine

Salt and pepper

Whisk together above ingredients and marinate salmon for 1 hour (no longer or citrus will cook the fish too much).

Brush grill really clean. Get your grill very hot and spray with vegetable oil. Spray the fish as well and lay it down on the grill carefully, skin side up.

Start the fish on high to sear it on top and then turn the heat down to medium.

Don’t turn fish until it starts easily lifting up on the sides and turn only once.

Don’t overcook – you can tell it is done by feeling the fish with your finger…for medium to medium rare, you want it to be firm but not too solid, with a little give.

Warm Spinach & Arugula Salad

Small jar of julienned sundried tomatoes, in oil

1 or 2 cloves of garlic, slivered

½ cup white or black balsamic vinegar

Juice from ½ fresh lemon

Salt and pepper to taste

1 lb fresh spinach

½ lb fresh arugula

Handful of fresh basil leaves

2 dozen yellow and red grape tomatoes, halved

Fresh shaved parmesan cheese

Empty the jar of sundried tomatoes into a small saucepan. Heat on medium until warm. Add the garlic and cook until soft. Lower heat to simmer and add the balsamic vinegar. Add the lemon juice, then the tomatoes, and heat until all ingredients are warm. Add salt and pepper, to taste.

Toss spinach, arugula and fresh basil in a salad bowl. Add salt and pepper.

Toss warm dressing into bowl.  (Make sure it is not too hot.)

Sprinkle with parmesan cheese and serve immediately.