Channeling Your Inner Lazy Bear with Low-Effort, Laidback Eats

In these early weeks of spring, Alaskan bears are just emerging from hibernation, beginning their search for easy sustenance after a long fast. During this time of year, as the landscape comes back to life, hungry bears end up everywhere, from the forests, glistening with the thaw of the season; to the doorsteps of ever-startled, ever-in-awe, locals. Despite the domestic havoc that these bears can wreak, they are beloved in Alaska.

Drawing a little inspiration from the bears, our team has developed a few "Lazy Bear" recipes to get you through those days when you’re feeling a bit like you’ve just stumbled out of hibernation: a half-ravenous, half-languorous state, still groggy but ready to eat. These three Lazy Bear recipes are flavorful and easy to make, with no chopping or measuring required — you could practically make them with a little sleep still left in your eyes. 

Our Lazy Bear Recipe for Pesto Baked Salmon, for instance, is made with a healthy smear pesto and crust of panko breadcrumbs. That’s all there is to it! These two humble pantry staples effortlessly elevate a fillet of salmon with readymade flavor and texture, a winning combo that I personally never get tired of. It’s enough to impress and entice even the laziest of bears. 

For something a little spicy, you might want to try our Lazy Bear Recipe for Hot Honey Sesame Salmon. The craveable heat from your favorite bottle of hot honey (or a DIY combination of hot sauce and honey) becomes an instant glaze, straight out of the bottle. The unassuming addition of toasted sesame seeds to this glaze makes this simple combination greater than the sum of its parts — a nutty, savory, and sweet treatment of salmon. It’s delicious served over a bowl of leftover rice or flaked over a salad. 

And for those of you who are so fresh out of hibernation that you haven’t even defrosted any salmon yet, check out our Lazy Bear Recipe for Brothy Salmon and Vegetables. It’s a recipe that’s ideal for Captain Cuts of either sockeye or coho, as these tail pieces defrost — and cook! — quickly. Basically, you’re just putting some frozen things into a pot of stock, waiting for a little bit, and then bringing everything to a lazy simmer. (If you don’t have Captain Cuts stashed in your freezer, this simple yet satisfying recipe can be made with regular portions of defrosted salmon instead.)

Live Wild,

Monica

Pictured above: A generous tail cut of skin-on salmon and handful of edamame, half-submerged in a simple broth of veggie sauce and soy sauce. A fresh flourish of herbs and red chili flakes is an optional, but welcome, addition to the mix for extra flavor and color.