Copper River Salmon
Greetings, from Chef James Valentine
The Copper River salmon season has begun and our seafood department is stocked with the highest quality fish, delivered fresh right from the source.
Let me tell you with one taste of this firm, bright, red fish and its rich, nutty flavor you will understand why it is the most highly sought after salmon on the market.
Why does Copper River Salmon taste so amazing?
Copper River Salmon are caught in the Copper River, which empties into the Prince William Sound in the town of Cordova, Alaska. The river’s icy pure, pristine waters and rugged landscape have created an environment perfectly suited for these salmon to develop their renowned flavor. Copper River Salmon are fueled by natural oils and body fat to carry them close to 300 miles to their spawning grounds and on more than a thousand foot ascent. Salmon have spawned in the Copper River for centuries. These qualities make the Copper River Salmon among the tastiest richest fish found all over the world.
And it’s good for me?
If that wasn’t enough Omega Rich Copper River Salmon are very good for your health. They are loaded with Omega-3 oils which are heart healthy and help to reduce cholesterol. Studies have found that fish oil helps combat psoriasis, rheumatoid arthritis, breast cancer and migraines. Also Copper River Salmon is an excellent source of protein and contains essential amino acids.
Here are some of my favorite Copper River Salmon recipes to enjoy this season. Come in for all of our local and fresh Salmon throughout the summer months, these recipes work well with all fresh salmon varieties.
- 3 teaspoonsextra virgin olive oil
- 1/2 cupshallots, thinly sliced
- 2 teaspoonscoriander seed
- 1 to 2dried red chiles
- 1mango, medium ripe, slightly soft
- 2 Tablespoonsfresh cilantro, finely chopped
- 4medium cloves garlic
- 1/2 teaspoonsalt
- 1 lbsalmon fillet
- 1cedar plank
- Soak cedar plank in water for 30 minutes before placing on grill. Brush salmon with oil. Place salmon on cedar plank and then on the grill (or under broiler) for 10 minutes at medium-high heat. Do not overcook.
- Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chili(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in one tablespoon cilantro.
- Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.
- 2ears fresh corn
- 4slices of bacon, chopped
- 2Russet potatoes, peeled and cut into half inch cubes
- 2 cupsbottled clam juice
- 2 cupshalf & half (or may use milk)
- 1 Tablespoonfresh thyme
- 1salmon fillet (about 8oz) skin and pin bones removed, halved lengthwise and cut crosswise into thin slices
- 1/3 cupItalian parsley, chopped
- fresh ground pepper
- 1/2 teaspoonKosher salt
- Husk the corn and remove the silk. Using a sharp knife cut the corn from the cob cutting downward along the cob, reserving the kernels, discarding the cob.
- Heat a nonstick skillet over medium heat, add the corn and sauté until the kernels are lightly browned, about 3 minutes.
- Cook the bacon in a heavy soup pot until crisp about 5 minutes.
- Transfer the bacon to paper towels to drain, reserve about 2 Tablespoons of bacon fat add the onion and sauté over medium heat for 5 minutes until soft and slightly browned.
- Add the potatoes, clam juice and thyme. Bring to a boil, reduce to a simmer until the potatoes are tender but still firm, about 10 minutes.
- Add the corn, bacon, half & half and salmon to the pot. Cook just below a simmer until the salmon is cooked through about 5 minutes. Do not boil as this will cause the half & half to curdle, add the parsley and season with salt and pepper.
- 2 teaspoonsKosher salt
- 1 lbfarfalle (bow tie) pasta
- 1/4 lbbutter (1 stick)
- 4shallots, thinly sliced
- 1/4 cupcapers, drained
- 1 TablespoonDijon mustard
- 1salmon fillet (about 8oz) skin and pin bones removed, cut into bite sized pieces
- 1/3 cupItalian parsley, chopped
- 1lemon, juiced
- fresh ground pepper to taste
- Fill an 8 quart stock pot 2/3 full of water, add the salt and bring to a boil. Add the pasta and return to a boil and cook until al dente, about 10 minutes.
- While the pasta is cooking, melt the butter over medium heat in a large sauté pan. Add the shallots and sauté until soft, but not brown, about 3 minutes. Add the capers and mustard stir to blend in then add the salmon and sauté just until it is cooked through, about 4 minutes. Then stir in the parsley,lemon juice and black pepper.
- Drain pasta and very lightly rinse and add to the pan with the sauce, toss gently to combine and serve.
- 1salmon fillet (about 1 1/2 lb) pin bones removed
- 2 Tablespoonsolive oil
- 1/4 cupblackening seasoning (recipe below)
- olive oil for brushing
- 12corn tortillas
- 1/2head of cabbage, finely shredded
- 1 bunchgreen onion, chopped
- 1/4 cupfresh lime juice
- 2large tomatoes, seeded and diced
- chipolte sauce (recipe below)
- Heat grill to medium and place the salmon skin side up on a baking sheet. Oil the skin with 1 Tablespoon, turn the salmon over and rub the flesh side all over with the blackening spice then dab the remaining olive oil over the blackening spice.
- When ready to grill, brush the grate with vegetable oil, grill the salmon skin side up directly over the heat close the top of the grill. Cook 4 minutes and then turn over and cook until almost opaque and internal temperature reaches 130°, about 5 minutes longer. Transfer to a cutting board to cool slightly.
- Wrap the tortillas in aluminum foil and warm in oven.
- In a medium mixing bowl toss the shredded cabbage with the green onion and lime juice and then toss in the tomatoes. Slice the salmon crosswise into strips.
- To assemble spread the sauce down the middle of the tortilla then place the salmon strip on top followed by the cabbage mixture and more of the sauce.
- 2 TablespoonsKosher salt
- 2 Tablespoonspaprika
- 2 Tablespoonssugar
- 1 Tablespoonfresh ground black pepper
- 1 Tablespooncayenne pepper
- 1 Tablespoondried oregano
- 1 Tablespoondried thyme
- Combine all the ingredients mixing to incorporate store in airtight container up to 6 months.
- 1 cupmayonnaise
- 1/4 cupsour cream
- 2 Tablespoonscilantro, chopped
- 2canned chipotle chiles in adobo sauce chopped
- 1/4 teaspoonkosher salt
- Combine all ingredients mixing well. Sauce will keep for 2 weeks.
- basil oil
- 18fresh basil leaves
- 1/2 cupextra virgin olive oil
- 1/4 teaspoonkosher salt
- 4center cut salmon fillet (6oz) portions skin on, pin bones removed
- Kosher salt
- fresh ground black pepper
- 4 Tablespoonsingredient
- 1 lbasparagus, tough ends removed sand cut in half
- 1pint of grape tomatoes
- In a small sauce pan bring 2 cups water to a boil. While waiting for the water to boil, fill a small bowl with ice water. Add the basil leaves to the boiling water using a spoon to submerge them. Cook until the leaves turn bright green, about 10 seconds, remove and place in ice water when cold remove from water and pat dry with towel.
- Separate the leaves and place them in a blender, add the extra virgin olive oil and salt. Blend until pureed, set aside.
- To pan roast the salmon place an oven rack in the center of the oven, heat oven to 450°. In a large oven proof pan heat 2 Tablespoons olive oil over high heat to almost the smoking point. Season the salmon with salt and pepper, add the salmon skin side down. Cook over medium high heat until the skin is browned and crisp, about 5 minutes, shaking the pan a few times to prevent from sticking.
- Carefully turn the fillets, then transfer the pan to the oven and roast the salmon until the fish is almost opaque and internal temperature reaches 130°.
- When the salmon goes into the oven, heat 2 Tablespoons olive oil, swirl to coat the pan, add the asparagus and sauté stirring frequently until asparagus is bright green and tender, about 4 minutes. Add the tomatoes and a sprinkle of salt and pepper. heat 1 minute. Add 3 Tablespoons of basil oil to the pan and stir, remove from heat and divide among 4 plates. Top with the salmon fillets and drizzle some of the basil oil on top of the salmon.