New CRC Blog- Scarlet Waters

By Julie Cader

Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.

Mention salmon to me and instantly you have my complete, full, entire and exclusive attention. So when Nate and Jaime invited me to their home for fresh King Salmon caught on the American River in Sacramento, I was on it like a duck on a June bug!

Growing up in Alaska, we were raised on salmon. Salmon patties, salmon roasts, salmon steaks, salmon spread, smoked salmon and squaw candy -- you name it, we ate it. I fondly remember driving down the scenic Seward Highway from Anchorage towards the Kenai Peninsula visiting Portage River, Ptarmigan Creek and Moose Creek to view the glistening scarlet bodies of spawning salmon that would make the waters look a brilliant bright red. An amazing feat of nature, to say the least.

Now back to dinner, as usual I willingly offered to prepare a rice dish. My choice was Lundberg’s unique Black Japonica rice with a nutty and sweet spiciness that fully complemented the maple-infused salmon. Adding red peppers, broccoli, Brussels sprouts, garlic and onion to the rice made the pilaf really pop!You might say we simply cleaned out the refrigerator vegetable drawer!

The evening was a fabulous way to reminisce about our adventures in Alaska, and like salmon, we keep coming home, home to our family and friends.