So what is the big deal with Copper River Salmon? This rich red, generously marbled fish highly coveted during mid-May to mid-June is the most delicious of all salmons- at least in my opinion. The Pacific Northwest is a frenzy during this time with restaurants touting to be the first with their bountiful catch. It is big business in Seattle and restaurants spare no expense in being the first to offer this prize of Alaska’s Copper River.
You want to season this fish gently to enjoy it’s nutty flavor. I simply pat dry with a paper towel, rub with butter, and sprinkle with sea salt and pepper. I chose to grill the fish skin side down first for about 7 minutes on medium high heat then flipped and grilled on fleshy side for 2 minutes. Do not over cook this fish. I left mine under-cooked with a thin translucent ribbon of red in the center.
Served on a bed of Italian Potatoes and a simple baby spinach salad with sliced sweet apples, Parmesan cheese, and croutons, the Copper River Salmon was a big star. So fresh and delicious. Go to your local fishmonger for some of the best salmon you may ever eat.
Three weeks ago, Necco and Snickers joined our family. Click on the above picture for a closer look. So cute! They are Sugar Gliders which are tiny marsupials who are nocturnal, cute, and very entertaining to watch. Necco is our male White Face Blonde and Snickers is a female Grey. They are tiny and chatty, belting out little noises that we are still trying to figure out what they are telling us. They bark, crab, hiss, squeak, whimper, and chatter. We are still in the bonding process with them and it will take some time before they get used to their humans but once they do they are bonded for life. I’ll keep you posted with Sugar updates.