Taste the Flavors of Alaska

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	America's last frontier is so vast and rich that not only it is home to fascinating traditions, but it also offers delicious cuisine. Delight in sampling Alaskan beers, paired perfectly with king crab legs, smoked salmon and steamed halibut fresh from the icy cold waters of the Pacific Ocean. For flavors beyond the catch of the day, embark on a journey to Annette Island for a classic Alaskan meal of reindeer-sausage hot dogs, kettle chips and salmonberry jam, and leave room for a dessert of s'mores around a roaring bonfire. Sample new and delicious cuisines like these with hundreds of FREE Unlimited Shore Excursions in every port.
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	FROM OUR KITCHEN TO YOURS RECIPE FROM CULINARY ARTS KITCHEN EXECUTIVE CHEF KATHRYN KELLY
	Aquavit-Cured Salmon Gravlax Makes one gravlax ½ cup kosher salt ½ cup maple sugar 1 tablespoon pink peppercorns, lightly crushed 4 juniper berries, lightly crushed 4 allspice berries, lightly crushed 1 bunch dill, finely chopped 3 tablespoons aquavit 1 (1-pound) boneless, skinless salmon fillet
	In a small bowl, combine the salt and sugar and mix well. On a large work surface, roll out a piece of plastic wrap about 3 times the size of the salmon fillet. Sprinkle half of the salt and sugar mixture in the middle of the plastic over a space about the size of the salmon fillet. Top the salt mixture with half of the peppercorns, juniper berries, allspice berries, dill and aquavit. Place the salmon on the curing mixture and cover the top of the salmon with the remaining curing mixture. Wrap the salmon loosely in the plastic and then double wrap in another piece of plastic. Place the wrapped salmon on a sheet pan and refrigerate. Turn the salmon every 12 hours. Depending on the thickness of the fillet, it will be cured in 24 to 36 hours. When the salmon is cured, unwrap it and gently rinse off the curing mixture. Thinly slice before serving.
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