The first catch of Copper River salmon of 30,000 fish was caught May 14 this year. The Alaska Department of Upper Copper River Escapement managers estimate an abundance of Copper River salmon, located in Cordova, Alaska, with an estimated 2
The first catch of Copper River salmon of 30,000 fish was caught May 14 this year. The Alaska Department of Upper Copper River Escapement managers estimate an abundance of Copper River salmon, located in Cordova, Alaska, with an estimated 2 million fish to be caught this year compared to only 150,000 last year.
A good catch means prices probably will be dropping from the first catch, which yielded $25 a pound.
Alaska Airlines flew the salmon May 15 for the ceremonial annual cookoff in Seattle.
I am such a Copper River fan, waiting each year for that one day in May when the season begins. Known for its high oil content, nice texture and richness in flavor, once you have Copper River salmon, you, too, will be a fan. I keep hearing rumors about Alaska Airlines starting a new route from Hilo to Seattle. If this is true, perhaps Hilo also could get the first salmon, and I would love to have a cookoff or a Copper River dinner.
These recipes will be sure to make for a wonderful dinner; you just need to get the Copper River salmon to Hilo.
Copper River Salmon with Olive Oil, Lemon and Herbs
by Executive Chef Bryan Weener
Six 6-ounce Copper River salmon fillet pieces
1/4 cup olive oil
Kosher salt
2 tablespoons thyme, chopped
2 tablespoons Italian parsley, chopped
2 tablespoons rosemary, chopped
2 tablespoons lemon zest
1 tablespoon cracked black pepper
Combine all ingredients and cover each piece of salmon with the herbs and olive oil. Let sit for four to six hours. Pre-heat grill to medium high heat. Brush salmon with light coating of olive oil and sprinkle with kosher salt. Using a paper towel or a cloth rag, coat the grate with olive oil before you place the salmon on the grill. Grill four to six minutes then turn over and grill three to four more minutes, depending on the thickness of the fillet.
Finish with a squeeze of lemon on top of each piece of fish.
Honey-Soy Broiled Copper River Salmon
Serves: 4
1 green onion, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, cut into four portions
1 teaspoon sesame seeds
Whisk green onions, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon pieces in re-sealable plastic bag, add 3 tablespoons of the sauce, seal and refrigerate for at least 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin side down. Discard the marinade. Broil the salmon 4 to 6 inches from the heat source until cooked through, between six and 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Copper River Salmon Salad with Creamy Avocado Dressing
by Denise Woodward and Lenny Ferreira
Serves: 4
1 pound Copper River sockeye salmon
2 cups water
1 cup white wine
Sprinkle of salt
5 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
7 tablespoons canola oil
1/2 teaspoon fresh ginger
1/2 teaspoon yuzu kosho
2 avocados
1 butter lettuce, washed, torn into bite sized pieces
1/2 cup cilantro, torn into pieces
3 green onions, sliced thinly
Handful of sugar snap peas
8 won tun skins, cut into thin strips
Grapeseed oil
In a large saucepan, add the water and wine; bring to a simmer. Add the fish, cover with lid and gently poach for eight minutes,
In another small pan, bring some water to a boil. Once it’s boiling, add the sugar snap peas, cook for two minutes. Remove from heat. Run under cold water, drain and lay on paper towel to remove moisture.
Remove fish from the heat, set aside to cool.
In a blender, add the lime juice, sesame oil, canola oil and yuzu kosho; blend for one minute. Add half the avocado, blend until creamy and season with salt to taste. Set aside.
Cut the remainder of the avocado into medium-sized pieces.
Fill a large frying pan with the grapeseed oil; heat over medium heat until it is hot enough to lightly crisp a won tun.
Cook all the won tun strips until golden brown.
In a large salad bowl, add the butter lettuce, cilantro and green onions, lightly toss with half the dressing. Using your fingers, flake the salmon into medium pieces. Add the salmon, along with the avocado and sugar snap peas to the bowl of lettuce. Lightly toss.
Sprinkle the crispy won tuns over the top. Serve the remainder of the dressing on the side. Serve.
Foodie bites
The Rotary Club of Hilo’s Brewfest is Saturday, June 13, at the Wainaku Executive Center. Check out the website at hilobrewfest.com to purchase tickets.
Email me at audreywilson 808@gmail.com if you have questions.
