Many Alaskans have a favorite recipe for salmon, but Alaska Bites recently took that question to a professional. Chef Patrick Hoogerhyde, with the Bridge restaurant near Ship Creek in Anchorage, shared this recipe with Channel 2’s Rebecca Palsha.

Grilled Copper River King Salmon with Salsa of Roasted Corn, Tomatoes and Cilantro, and Arugula with Vinaigrette

1 Copper River king salmon
1 ear corn, grilled
1 small heirloom tomato
1/3 red pepper
1/2 lemon
Several leaves cilantro, fresh from plant if possible
Olive oil
Vinaigrette dressing of your choice

Grill salmon to 110-120 degrees.

For salsa, cut kernels from ear of corn, then dice red pepper and heirloom tomato, using only tougher exterior of tomato. Combine vegetables and cilantro in bowl; squeeze lemon into bowl, then drizzle with olive oil.

Toss large handful of arugula with vinaigrette, then place on plate. Place the salmon on the arugula and top with the corn salsa.