Trip Advisor Review “Best Restaurant in town”

★★★★★ Reviewed August 22, 2011
San Diego, California

This place has both awesome beer and pizza. Their salads are great too. It’s a little pricey, but then so is everything else in Alaska. The quality is well worth it. It can be a little noisy, but that also means it’s a great place to take kids. If you’re not a beer drinker they have a very good wine list, or if you’re not a drinker, be sure and try the home brewed Root Beer or Cream Soda. They’re both great too.

★★★✰✰ Value          ★★★★✰ Atmosphere         ★★★★✰ Service         ★★★★★ Food

Photos of St. Elias Brewing Company, Soldotna
This photo of St. Elias Brewing Company is courtesy of TripAdvisor

Alaska Salmon Chile-Citrus Tacos by Alaska Seafood Marketing Institute

Alaska Salmon Chile-Citrus Tacos

Prep Time: 10 min

Cook Time: 20 min

Serves: 4


1 garlic clove, chopped
1 Serrano chile, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
8 small (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves


Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet.  Sauté over medium heat until garlic and chile are soft.  Remove pan from heat; place garlic and chile in a small bowl.  When cool, add water and juice concentrate; blend.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Return skillet to medium-high heat.  Brush both sides of salmon with remaining oil.  Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with salt and pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Remove skin, if any, and break into large chunks.

To serve, divide salmon among tortillas.  Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.
Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 3g fiber, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.

Phillips Cruises & Tours – cruising through September 30th!

Phillips Cruises & Tours – cruising through September 30th! Gather up your friends and family then head to Whittier for a day full of glacier and wildlife viewing on the 26 Glacier Cruise or Glacier Quest Cruise. Narration by U.S. Forest Service Rangers, Complimentary Hot Lunch, and Free Captain’s Log and our signature No Seasickness Guarantee!

Travel from Anchorage to Whittier is 1.5 hours.
Plan to enter the Whittier tunnel at 10:30AM or 11:30AM. 1-800-544-0529

Travel from Anchorage to Whittier is 1.5 hours.
Plan to enter the Whittier tunnel at 10:30AM or 11:30AM. 1-800-544-0529


Keep keen eyes on the Kenai — Plenty to see from land to the sea

“Well put by The Mouth of the Kenai! “Keep keen eyes on the Kenai — Plenty to see from land to the sea”
Mouth of The Kenai

The Mouth of The Kenai

Photos by Joseph Robertia, Redoubt Reporter


Send us your shots!

The Redoubt Reporter is holding another round of its reader-submitted photo contest, this time with the theme, “Capture the Kenai.” We’d like see your take on what makes the Kenai, the Kenai. What images say life on the Kenai Peninsula to you? Is it salmon in the Kenai River? Alpenglow on Mount Redoubt? Your favorite seasonal activity? Potholes in gravel roads during breakup? Moose poop in your garden? We want them all — the good, the bad and the ugly, as long as they speak to the unique character of this place. And as always, we’ll be looking for good photography, regardless of how “good” the subject matter might be.

The deadline to submit photos has been extended to Aug. 9. All submissions must be in high-quality digital format. Submit no more than five JPEG images by email to

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