#30
   ...
Had some last nite. OMG it was good. Don't fool around with it--pre heat oven to 250--sprinkle fish with olive oil, skin side down on a baking sheet and sprinkle with fresh coarse ground pepper and coarse sea salt. Bake 25 min or so until it flakes--drizzle with melted butter and serve with a lime slice. We had an 03 Bella Vida Pinot Noir with it. Heaven!!
"He who sups with the devil should have a. long spoon".
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#31
  Copper River Salmon Old Bay Had some last nite. ...
oh my, am I drooling!!!

For those who are not familar with Copper River Salmon - it is a Pacific Northwest treasure -

"Each May Pacific Northwest restaurants and markets herald the news - "Copper River salmon is here!" Copper River salmon? What is it? Why is everyone making such a fuss over it? One taste of this firm red fish, with its rich and nutty flavor, and you will understand why food lovers relish the three to four weeks that fresh Copper River salmon is available each year.

The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world."

Every so often friends/relatives will stop by and leave us a care pkg!! One day I'll get up there and get my own!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#32
  Re: Copper River Salmon cjs oh my, am I drooling...
I get a package from Sea Bear (in your neck of the woods) every year. I find it freezes (vacuum) very well.
"He who sups with the devil should have a. long spoon".
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#33
  Re: Copper River Salmon Old Bay I get a package from...
I don't know if you've ever done this - stop me if you have - but, I usually cut the tail end of the fish off and remove the meat from the skin so I have some meat to play with for hors or some such.

But, the skin - put some olive oil on it and fry it up crispy - oh my, it's like eating candy!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#34
  Re: Copper River Salmon cjs I don't know if you'...
That, I will try next time!!
"He who sups with the devil should have a. long spoon".
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#35
  Re: Copper River Salmon Old Bay That, I will try nex...
I love salmon any which way!!! That sounds lovely and simple, OldBay---and I can get Norwegian salmon here easily---can't wait for the Copper River though---hmmmmm...
"Never eat more than you can lift" Miss Piggy
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#36
  Re: Copper River Salmon cjs I don't know if you'...
Should arrive today--I will feast tonight!!!!!
"He who sups with the devil should have a. long spoon".
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#37
  Re: Copper River Salmon cjs oh my, am I drooling...
I've never been crazy about salmon-I'd eat it if it were put in front of me but I'd never buy it or order it. Perhaps this is why, just holding out for the good stuff!


PJ
PJ
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#38
  Re: Copper River Salmon pjcooks I've never been craz...
...and what all will you do with it, Bill??

I have a large one in my freezer right now that a non-cooking neighbor gave me to 'do something' with. I'm thinking I'll make 2-3 dishes that we can share with her and then smoke the other half. Not sure just what I'll do tho.

One for sure is Tom Douglas' rub (a local restaurantuer/chef) for a llittle of it -

DRY RUB FOR SALMON

Recipe By :ForestHouse via a Chef's Journey, & Tom Douglas, Seattle
Serving Size : 10

3 Tbsps firmly packed brown sugar
2 Tbsps paprika
2 tsps kosher salt
1 1/2 tsps freshly grd. black pepper
1 tsp chopped fresh thyme ( or 1/2 tsp. dried)

Combine the rub ingred.
Sprinkle fillets w/lemon juice
Coat either both or one side of each salmon fillet.

Roast at 375 - 400° to temp. of 140°.

Description:
"Tom Douglas recipe - 1st tried at F.H. 10/30/04 -wonderful flavor!"
Yield:
"4 oz. servings"

Serving Ideas : ----
The spice rub can be made a couple days ahead and stored, tightly covered, at room temp.

Good wine with the salmon - an Oregon Pinot Noir.
-----

I used to do this while I was still at the hotel and everyone just loved it. Haven't used it for a while.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#39
  Re: Copper River Salmon cjs ...and what all will...
Here are two of our family's favorite salmon recipes you might want to try.

* Exported from MasterCook *

Drunken Salmon Marinade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup lemon juice
2 Tablespoons chopped chives
2 teaspoons salt
1 clove garlic -- crushed
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon hot pepper sauce

Combine all ingredients. Pour over salmon.

Cover and marinate in refrigerator at least 4 hours.

Remove salmon and grill, brushing with marinade

Source:
"Soupcon II"
Copyright:
"Junior League of Chicago, 1982"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1754 Calories; 164g Fat (94.1%
calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 4321mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fruit; 32 1/2 Fat; 0 Other Carbohydrates.

NOTES : Good on chicken, too.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Lemon Linguine with Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 Tablespoon olive oil
1 clove garlic -- minced
1 1/2 cups vegetable broth
1 tablespoon chopped fresh basil
2 teaspoons capers -- drained
1 teaspoon lemon zest -- grated
3 tablespoons lemon juice
salt and pepper
12 ounces linguine
1 pound salmon fillets -- skinned, cut into 4 pieces
1/4 cup half and half

Preheat the broiler or grill. Coat broiling pan with no-stick spray.

Warm the butter and oil in a medium saucepan over medium heat. Add the
garlic and cook for 2 minutes. Stir in the broth, basil, capers, lemon
rind, and 2 tablespoons of the lemon juice. Season with the salt and
pepper. Reduce heat to low and cook for about 5 minutes.

Meanwhile, cook the pasta in a large pot of boiling water according to the
package directions. Drain and place in a large bowl.

Place the salmon on the prepared pan. Sprinkle with the remainaing 1
tablespoon lemon juice. Broil 4" from the heat for 5 minutes per side, or
until fish flakes easily when tested with a fork.

Slowly stir the half and half into the saucepan. Pour half of the sauce
over the pasta and toss lightly. Place the salmon over the pasta on a
large platter and pour remaining sauce over top. Or, serve in individual
pasta bowls, dividing sauce among the servings.

Source:
"Low-Fat Living Cookbook"
Copyright:
"Leslie L. Cooper, 1998"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 588 Calories; 15g Fat (22.8%
calories from fat); 36g Protein; 75g Carbohydrate; 3g Dietary Fiber; 73mg
Cholesterol; 712mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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