Whether we’ve been on this journey together since 2011 starting with The Breach – or whether you found your way here last week – it doesn’t matter. We’re connected now on this shared mission to save what we love. And it’s time to gather and take action for the last crown jewel for wild salmon on our planet – Bristol Bay.
It’s not just this summer’s final national Livestream event for The Wild – it’s a day of action for Bristol Bay:
230pm AK / 330 Pacific / 630pm Eastern
Live Virtual Invocation with Yupik Land Acknowledgement by Melanie Brown, poetry by Bristol Bay fisher-poets like Maggie Bursch and a special appearance by Grammy Award-Winning singer and wild salmon ally, Brandi Carlisle!
3pm AK / 4pm Pacific / 7pm Eastern
Live virtual wild salmon Cook-Along with star chefs, including James Beard winners Tom Douglas and Renee Erickson!
4pm AK / 5pm Pacific / 8pm Eastern Before the film starts, we’ll be giving a shout-out to all the Bristol Bay Warriors who have been in this fight for the long haul. Including special messages from Brandi Carlisle; Tom Douglas; Steve Gleason and Tom Colicchio.
As our friends at Save Bristol Bay said on Monday: “Today is a good day for Bristol Bay.”
But what does this mean exactly? Well, it means that the permitting process for the proposed Pebble Mine has been extended – which means that our collective malaise about Pebble receiving a permit by the end of August is relieved, momentarily…
There’s no doubt in my mind that the efforts we all made, telling the Army Corps, our elected representatives in Congress and President Trump that Pebble is the wrong mine in the wrong place have contributed to this action. The tweet by Donald Trump Jr.; the Fox News piece and shout outs by prominent conservative hunters and anglers all contributed to a Trump Administration Army Corps delivering this piece of news to Pebble Monday.
What it means exactly, is Pebble now has 90 days to come up with a mitigation plan to repair, replace or “make better” the 3000 acres of wetlands they would destroy. They will undoubtedly come up with some sort of scheme. Pebble CEO, Tom Collier boasts they’ll have this required addendum to their permit application within a couple weeks.
So while this was a win, and a moment to reflect and savor the hard work we have all leaned into, Pebble’s permit has not been denied or vetoed by the EPA yet. So. Pebble, still, decidedly, is not dead.
Chefs Tom Douglas, Renee Erickson, Tae Woo Lee, and Meg Trainer are volunteering their time and contributing their recipes for a live, virtual Cook-Along. You’ll tune in to the individual Instagram Live feed of the chef who’s recipe you want to follow, starting at 4 pm Pacific this Saturday. All the links and info will be emailed to you when you get tickets.
You’ll choose one of these chefs and their recipes to follow along with and make a delicious wild salmon dish you can eat while watching The Wild. Below are their recipes and the ingredients you’ll need to get ahead of time to make the dish!
Chef Tom Douglas:
Tom will be doing “Aromatic Steamed Bristol Bay Sockeye, Sticky Ginger Rice, Lao Gan Ma Spicy Chili Crisp, and Pickled Cucumbers”
Here is Tom’s recipe below:
Sake Steamed Sockeye Salmon
“I like to use sockeye salmon for this dish – its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as lingcod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine. I love the aromatic steam you get in this method of cooking: the water really does have a beautiful aroma and it permeates the salmon.
1 stalk lemongrass, split lengthwise
2 cups of water
2 cups sake
10 ginger coins, sliced 1/8” thick
2-star anise pods
peel of 1 orange
1 ½ pounds salmon fillet, cut into 4 portions
Bruise the lemongrass with the back of your knife to help release the aromatics. Set up your steamer: we use a large saucepan or a wok with a Chinese bamboo steamer set over it. Place the lemongrass, water, sake, ginger, star anise, and orange peel in the bottom of your steamer (ie. the saucepan or wok). Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.
Sticky Ginger Rice
grate 2 tablespoons fresh ginger
In your rice cooker add 1 cup Cal Rose sticky rice,
1 cup of water and grated ginger. Cook until done.
Quick Cucumber Pickles
1 cucumber Cut into 1” chunks
Heat 1 cup rice vinegar with I/2 cup honey. When it comes to a simmer pour over cukes and let stand for an hour or so. When cool add 3 slivered mint or shiso leaves. Served chilled.
Lao Gan Ma Spicy Chili Crisp
Pick up a jar of my favorite Lao Gan Ma spicy chili crisp (available at most grocery stores or online). This condiment features the deep bold flavor of crispy onions and chilies combined with Sichuan pepper bits to provide a flash of heat that coats meals with a tasty Asian-inspired twist.
This whole meal is also great at room temperature!”
Chef Renee Erickson
Grilled salmon served with melon, cherry tomato, cucumber salad with lemon peel, feta, olive oil, and herbsingredients needed:
half of a sockeye salmon from bristol bay
1-2 small ripe melons
1-pint cherry tomatoes
2 small cucumbers or one large English cucumber, peeled and seeded
1 cup picked basil
1 cups dill fronds
1/2 cup tarragon or mint leaves
6 oz feta ( I love fleece maker made here in the PNW) otherwise I prefer soft french feta
Urfa biber spice (available at villajereda.com) where we buy our olive oil and spices for the restaurants…and a great friend of ours. Order asap!
good quality extra virgin olive oil
salt and pepper
tools: hot grill, charcoal almost gray still a bit red) when we get going, you will need the lid of the grill…or foil to tent the salmon
large bowl for the salad
large platter for the salmon dish
heavy cutting board
Chef Tae Woo Lee (pictured left)
Cured Salmon Rice Bowl
Any other citrus you have
1. Take rice and rinse thoroughly (3-4 rinse and drains) so that the water is not murky when settled. Place a finger into the water until the point of your finger touches the top of the rice. You want the water level to come up to your first knuckle. Place on high heat on the stove and cover. Bring to a boil and reduce to a simmer. Leave rice covered on a simmer for 20-30 minutes.
2. Mix 3 cups salt, 1 cup sugar, and zest of lemons, limes, oranges, and any other citruses you have. Place into a larger container for curing.
3. Skin the salmon and portion into smaller pieces. Place portioned salmon into the cure and make sure that it is covered completely. Let this sit for 20-25 minutes.
4. Carefully crack an egg to separate the egg yolk from the egg white. Place the egg yolk in a bowl with soy sauce.
5. To make the gochujang sauce: Take 3 large spoonfuls of gochujang, add 2 spoonfuls soy sauce, add 2 spoonfuls white vinegar, 3 spoonfuls sugar (or sweetening replacement like agave, maple syrup, or honey), and 1 spoonful sesame oil. Mix well until all ingredients are mixed together.
6. Gather your perilla leaf and roll up to perform a chiffonade cut.
7. Pull Salmon from the cure and carefully rinse the salmon and begin to dice salmon into small pieces
8. Take cooked rice and put it into a bowl. Put diced salmon on top. Place chiffonade perilla leaf on top. Drizzle desired amount of gochujang vinegar sauce on top. Create a well in the middle of the rice bowl and place a soy-cured egg in the middle. Crush roasted seaweed on top of everything and drizzle some sesame oil on top to finish.
Meg Trainer (Owner, Bounty Kitchen)
Wild Salmon Tacos and Wild Salmon Kale Caesar salad.
To find Bristol Bay wild Sockeye Salmon in your community, click HERE
(set-netting photo by Bri Dwyer)
Is a moment to savor the work we’ve all done and plot the road ahead. We cannot let off the throttle now. All the action steps from the entire coalition working to protect Bristol Bay will be in one place and accessible by anyone throughout the day. Join me and help celebrate the many warriors who have given so much for this place we all love so dearly.