Fish
4 King salmon filets, 6 oz. each
1/2 cup julienne leeks
1/2 cup julienne carrots
1/2 cup julienne celery
1/2 cup hothouse tomato, peeled, seeded and diced
black pepper to taste
Kosher salt to taste
4 tsp. white wine
Parchment paper & egg white
Preheat oven to 350F. Cut paper in heart shape, being sure to have enough extra room for folding. On one side place a small bed of mixed vegetables. Top vegetables with seasoned salmon filet. Tip with remaining vegetables and drizzle with a small amount of white wine. Brush egg white along edge to seal. Fold paper over and crimp along edges until a package is formed. Bake on a cookie sheet for 15-18 minutes or until paper has puffed. Cut open at table, serve immediately. Serves 4.
Arugula Pesto
1 cup cleaned arugula
1 tsp. garlic
1/2 cup or less olive oil
1/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
salt and pepper to taste
Combine and process in a food processor until smooth. Adjust oil amount to desired consistency. Spoon over salmon filets before serving.
From What's Cooking Alaska? 100 Recipes from Alaska's Favorite Chef by Chef Al Levinsohn with Jody Ellis-Knapp. Available from retailers throughout Alaska.
Fish 
From What's Cooking Alaska? 100 Recipes from Alaska's Favorite Chef by Chef Al Levinsohn with Jody Ellis-Knapp. Available from retailers throughout Alaska.