Salmon Season
05-Jun-2008
The Copper River Salmon season is in full swing. It’s expensive again this year but I still am compelled to purchase it. I love it. One thing that helps the cost a bit is to purchase Sockeye instead of King. There are two reasons this helps. First, the price per pound is quite a bit less and since Sockeye is a smaller fish it’s easier to get a smaller piece. When purchasing King fillets you really can’t buy one pound of fish. The piece would be about 1/2" wide and a foot long – not good. So a "small" King salmon purchase is usually at least 1.5 pounds and often closer to 2. At this year’s going rate of $40/lb that’s an expensive proposition. I do like the King better but the Sockeye is also very yummy.
When cooking this oil-rich salmon I really prefer simplicity over fancy. Often I do a Blueberry marinade but I also like to do a simple butter, onion, lemon (or lime) treatment and then grill it. That really lets the taste shine through.
Add some grilled asparagus, a salad and rice or cornbread and you have a nice summer meal.
This last weekend I decided to spice up my corn bread a bit. Take your favorite recipe and add a couple tablespoons of chopped fresh basil and about 3/4 cup of blueberries. The cornbread gets a nice little savory/sweet flavor to it. I also just happened to have a fish-shaped cast iron muffin pan. Adds a bit more fun to the plate.
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Culinary Fool 
Me as well ~ When cooking salmon I prefer plain over fancy.
The dish looks great as always ~ you\’re such a great cook ~ and maybe you should hold a cooking show ~ I\’m sure you\’re better than rachael ray ;) !!!!
currie: Ha! Thanks! Rachael is certainly not my favorite, then again she seems to appeal to many. But I love you said it! ;-)