May is Copper River Salmon Month

 

The cold rushing waters of the Copper River produce some of the richest, most naturally succulent salmon in the world. Wild Copper River Chinook (King), Sockeye (Red) and Coho (Silver) salmon - with their rich color, firm texture, and wonderful flavor are renowned through out the world. So plan on getting some your own. Season opens the second week in May. Below are a few of our favorite preparations:

 

Grilled Salmon with Lemon & Thyme Scented Salsa

1/4 cup extra-virgin olive oil, plus more for oiling the grill and the salmon
1 medium-sized sweet Maui onion, thinly sliced
4 cloves of garlic
7 cups diced and seeded (1/2 inch) ripe roma tomatoes
2 tablespoons fresh thyme leaves, plus a few sprigs for garnish
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
1/4 cup capers, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers, stemmed, seeded and thinly sliced
Salt, to taste
Prepare the sauce:

Place the garlic cloves in a hot dry sauté, cover and remove from heat. Leave garlic to pan roast for 10 minutes, mince garlic.

Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Raise the heat to medium-high and add the tomatoes, chopped thyme, chopped garlic, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

Grill Salmon medium rare

Top with Salsa and sprinkle remaining thyme, peppers and olives as garnish

 

 

Seared Salmon with Balsamic Glaze

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons packed light brown sugar
4 (6-oz) center-cut salmon fillets
2 teaspoons vegetable oil

 

Stir together vinegar, water, lemon juice, and brown sugar.

Pat salmon dry and season with salt and pepper.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.

Spoon glaze over salmon.

 

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