Fresh Look, Same Great Service, Even Better Experience

By Kinsey Brown, @ironandpearls
Fisherwoman, F/V Lucid Dream
Co-Chair, Alaska Marine Conservation Council

As the pace slows in Cordova and the last of the salmon fishing gear gets stowed away for winter, this dish is a nod to that welcome shift from sea to shore. Pumpkin and its familiar warm spices aren’t just for lattes, they make a surprisingly perfect savory companion to wild salmon! The earthy sweetness of pumpkin brings out the richness of the fish, creating a meal that feels both comforting and connected to the season. Bonus: it’s even better topped with chili oil, a handful of fresh cilantro, and your favorite cozy sweater.

For me, this is a perfect dinner for when I want something that feels a little special but still comes together easily on a weeknight. 

Pumpkin Spiced Salmon in Noodle Bowl
Pumpkin Curry

Serves: 4

Ingredients
Spiced Salmon  

  • 4, 6-oz portions of wild alaskan salmon

  • 1 tbsp turmeric powder

  • ¼ tsp black pepper 

  • 1 tsp salt

  • 2 tsp brown sugar 

  • ¼ cup chopped walnuts

  • 1 tbs butter for cooking 

Curry

  • 3 tbsp coconut or vegetable oil 

  • ¼ cup diced red onion 

  • 2 cloves garlic, diced

  • 2” piece of fresh ginger, grated 

  • 2 tbsp Thai red curry paste 

  • ⅓ tsp ground cloves 

  • 1 tsp cumin

  • 1 chopped bell pepper 

  • 1 bay leaf

  • 15 oz can of pumpkin puree 

  • ¾ cup coconut milk

  • ¼ cup fresh cilantro 

  • Salt and pepper to taste 

  • 1 package of Chinese style wheat noodles (chuka soba) 

Optional Toppings & Additions 

  • Diced green onion 

  • Chili oil 

  • Cooked mushrooms 

  • Steamed purple cabbage 

Instructions 

  1. In a large pan on medium high, melt coconut oil and fry onion, garlic, and ginger. Lower heat and add all dry spices for the curry into the pan along with the curry paste and bay leaf. Let the spices toast and darken a bit until they become fragrant.

  2. Add the chopped bell pepper and cook until slightly softened. 

  3. Add both the pumpkin puree and coconut milk to the pan and mix well.

  4. Add fresh cilantro and a dash of salt and pepper before turning the heat to low and simmering for 10 minutes. Remove from heat and allow to thicken while prepping the remaining ingredients. 

  5. For the salmon, dry the fish by blotting with a paper towel (this will help it become crispy in the pan). Mix all dry rub spices and pat onto each portion until fully coated.

  6. In your favorite frying pan, heat 1 Tbsp of butter on high heat. Place portions flesh side down first, allowing a crispy layer to form (~4 minutes). Flip the fish with a spatula or tongs, lower the heat, and cover for an additional 7 mins to cook completely. 

  7. Serve the pumpkin curry and salmon on top of cooked noodles. Top with toasted chopped walnuts and extra fresh cilantro. This dish can be garnished in many beautiful and delicious ways; I suggest chopped green onion and a drizzle of chili oil for those that enjoy a spicier curry. Additional vegetables like roasted carrot, mushrooms and steamed purple cabbage will complement this meal well. 

Bright, cozy, and just the right amount of fancy– this dish brings together autumn comfort and coastal Alaska flavor in one dreamy bowl. Creamy and sweet pumpkin coconut curry meets golden-crusted wild salmon for a dish that’s equal parts nourishing and show-stopping.

Pumpkin Spiced Salmon in a noodle bowl with red cabbage mushrooms cilantro, peanuts and chopsticks
Pumpkin Spiced Salmon in noodle bowls with red cabbage mushrooms cilantro, peanuts and chopsticks
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