Real Copper River Salmon Recipes

COPPER RIVER SALMON

Steps:

• Preheat oven to 275.
• Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
• Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.

REAL COPPER RIVER SALMON

Steps:

• Chop garlic and onion coarsely.
• Melt butter Rub salmon with butter and then salt well (salt makes things taste good).
• Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better).
• Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly).
• You will impress people!

SEARED COPPER RIVER SALMON WITH ONIONS AND RHUBARB

Steps:

• In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.
• Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.
• In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions.
• Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish.
• To serve, discard the thyme sprigs and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once.