Salmon & Community

The "parking lot" of one of our Uganik Bay gatherings.

The "parking lot" of one of our Uganik Bay gatherings.

Of all the reasons for choosing this lifestyle, the two most vivid are the dynamic community we are a part of and the wondrous salmon we get to interact with. On this summer of slow fishing, we particularly appreciate both our fish and our people. Each salmon that swims into our net seems more beautiful than the last, fat and sparkling with life. And the days off allow us many chances to gather, young and old, from all walks of life, for beach fires, potlucks, and catching up.

Sharing food brings us together, and we delight in having time to make some more involved recipes. Recently we made a very traditional Kodiak salmon pie with Russian origins called Perok. Thanks to Autumn, our salmon crew member and website designer, for the inspired nuances to this recipe. We recommend making this with a buddy, and tackling this recipe when you have plenty of time and an appreciative crowd to feed.

Perok in progress....the salmon layer.

Perok in progress....the salmon layer.

Salmon Perok For A Crowd


Double recipe pie crust for double crust pie

1 cabbage, chopped

1 onion, sliced

12 eggs, hardboiled, peeled, and sliced

1.5 quarts salmon (about 2 fillets), cooked and flaked (we spiced it with cumin and paprika)

6 cups cooked rice

8 oz. mushrooms of choice

4 cloves minced garlic

5 sprigs thyme or marjoram




splash of rice vinegar

1 cup cheese (we used pepper jack)

1/4 cup butter

vegetable oil


9x13 inch baking pan

deep and wide salute vessel



1. Coat saute vessel bottom lightly with oil, put on medium heat and melt butter. Saute onion until translucent. Add garlic, mushrooms and cabbage and cook until cabbage begins to soften, about 5 minutes. Remove from heat and season with salt and pepper and approx. 3/5ths of the thyme. Mix in 2/3 cup cheese with veggies.

2. Line bottom of baking dish with 2/3 of the crust. Create first layer with rice, pressing with a fork. Splash as desired with rice vinegar. Create second layer of eggs, season with paprika, salt, and pepper. Create 3rd layer of salmon, pressing evenly. Create 4th layer of cheese topped with rest of thyme. Create final layer of vegetable mixture, pressing evenly. Last, lay the final crust on top to cover and make vents with a fork or knife.

3. Bake at 400 degrees F until the crust is lightly browned (can coat crust with butter or egg if desired prior to baking).



Adelia Myrick