The Savory Moment | Fireweed Dinner Serv

THE SAVORY MOMENT radio podcast

Welcome to The Savory Moment, a 2 ½-minute culinary soundscape where dinner ideas come to life. From the studios of KCAW in Sitka, Alaska, I blend kitchen philosophy with simple recipes for seafood and other fresh ingredients. Each Savory Moment episode features a new recipe—browse selections below for tonight's dinner inspiration.

Listen to Savory Moment episodes

Find featured recipes

Episode 2, Season 1, The Savory Moment: Breathing in the World

Episode 1, Season 1, The Savory Moment: Grow Your Own Salad Greens

Who we are

Your Host

Beth Short-Rhoads is a chef and food writer who lives in Sitka, Alaska. Visit her on Instagram.

The Producer

KCAW 104.7 is a community radio station in Sitka, Alaska airing public radio programming

Where Savory Moment airs
KCAW in Sitka, Alaska
(This show is available to public radio stations nationwide through PRX)

About our theme music
The Savory Moment's theme music is "Columbine Waltz", composed by Robert Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

Grow Your Own Salad Greens

The Savory Moment
Episode 1, Season 1

Make your salad bowl happy by growing your own garden greens. In Southeast Alaska, I sow successive batches of lettuce and mesclun (a mix of kale, chard, arugula, mâche, mustard greens, etc.) indoors from early April through mid-July, then transplant to my garden when they are about 4 inches high. In early spring, I get enough direct light with a south facing window; thereafter, I use a grow light. Here is what you will need:

A container (I use and reuse disposable 9 x 13 foil pans)
Potting soil
Seeds (I like lettuce and mesclun mixes)
Liquid fertilizer
A grow light, if you don’t get strong, south facing natural light

Add about 4 inches of potting soil to your container. Sprinkle with seeds according to package directions. Cover with 1/8 inch of soil, then water well and place in good light. Water regularly, using liquid fertilizer once a week. When your plants are about 4 inches high, transplant in clumps to your garden. When plants are 6 inches tall, you can begin harvesting. Cut plants with a sharp paring knife or scissors, leaving 3 inches of each plant remaining to regrow—they will fill out repeatedly for additional harvests. If desired, sow another batch of seeds indoors after you have transplanted the first batch to your garden.

Salmon and Plantain Skewers

The Savory Moment
Episode 2, Season 1

Feeds 4 -6. Serve these Nigerian-style skewers with curried couscous or quinoa.

12 skewers
1 lb. salmon, skinned and cut into 1 ½-inch pieces
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
¼ cup olive oil
1 large plantain, sliced ½ inch thick
1 green pepper, chopped into 1 ½-inch pieces
1 red pepper, chopped into 1 ½-inch pieces
1 red onion, chopped into 1 ½-inch pieces
Wedges from 2 limes
1 bunch cilantro, chopped
¼ cup crushed peanuts

If using wood skewers, submerge in cold water and set aside to soak. Mix the garlic salt through cayenne in a small bowl. Sprinkle over the salmon, ensuring all sides are well-coated, and set aside to rest for 30 minutes.

Preheat grill to medium-low heat. Thread the salmon, plantain, and vegetables onto the skewers. Brush with olive oil. Make sure your grill grates are scrubbed and well-oiled, then place the assembled kebabs on top. Grill for 5 minutes, with the lid closed, then flip the kebabs. Grill for an additional 5 minutes, or until the salmon is fully cooked.

Lay the kebabs on a platter and squeeze the wedges from 1 lime on top. Garnish generously with cilantro and peanuts. Serve with extra lime on the side.

A Smashing Chicken Dinner

Coming week of August 8, 2022

Tune in for an upcoming Savory Moment episode featuring this recipe!

Wil Blueberry Chamoy

Coming week of August 8, 2022

Grilled Black Cod Tips

Coming week of August 22, 2022

Tune in for an upcoming Savory Moment episode featuring this recipe!

A Universal Shrimp Boil

Coming week of August 29, 2022

Tune in for an upcoming Savory Moment episode featuring this recipe!

Bonafide Crab Stock

Coming week of September 5, 2022

Alice Bay Barbecue Salmon

Coming week of September 12, 2022

Symphony of Silence

Coming week of September 19, 2022

Tune in for an upcoming Savory Moment episode featuring this recipe!

Smoked Salmon Butter

Coming week of September 26, 2022

Stone Soup in Parchment

Coming week of October 3, 2022

Tune in for an upcoming Savory Moment episode featuring this recipe!

Back Pocket Chimichurri

Coming week of October 10, 2022

Roasted Purple Cabbage with Raisins & Fresh Cranberries

Coming week of October 17, 2022

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THE SAVORY MOMENT radio podcast

Listen to Savory Moment episodes

Find featured recipes

Who we are

Where Savory Moment airs
KCAW in Sitka, Alaska
(This show is available to public radio stations nationwide through PRX)

About our theme music
The Savory Moment's theme music is "Columbine Waltz", composed by Robert Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

Join my mailing list for dinner ideas

Follow
on Instagram

THE SAVORY MOMENT radio podcast

Listen to Savory Moment episodes

Find featured recipes

Who we are

Where Savory Moment airs KCAW in Sitka, Alaska (This show is available to public radio stations nationwide through PRX)

About our theme music The Savory Moment's theme music is "Columbine Waltz", composed by Robert Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

Join my mailing list for dinner ideas

Where Savory Moment airs
KCAW in Sitka, Alaska
(This show is available to public radio stations nationwide through PRX)

About our theme music
The Savory Moment's theme music is "Columbine Waltz", composed by Robert Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.