On the Hunt for Copper River Salmon

Just can't take the Northwest girl out of me , or the "Portland" out of Tom!  We are craving Copper River Salmon , and have just a small window of time to find it and grill it up - it's only available the last two weeks in May.  

Sort of a big deal in Seattle, with the first delivery chronicled in the Seattle Post Intelligencer, The Seattle Times and of course on the local news stations.  It's quite the event and party!  (images courtesy of the Seattle PI)


We eagerly await it every spring - but are having a tough time finding a source in Northern California.  Not giving up yet, it's Tom's birthday wish....


The thing about Copper River salmon is; it's so delish that you don't want to do too much to it when preparing.   It doesn't need a whole lot of extra "umph",  and is so darn scrumptious absolutely naked with a little lemon-dill butter and a fabulous Chardonnay.

I did find this Avocado, Tomato and Mango recipe though at CopperRiverSalmon.org, and thought I would give it a whirl once I find the salmon!  This is the season for avocados and mangoes here in San Francisco, plenty are available at local farmers markets and grocery stores, even if the Copper River Salmon is a little elusive.


Simple Ingredients:
3 Fresh California Avocados, peeled and diced
6 cup tomato, chopped (I think it would be fun to use yellow and red cherry tomatoes)
3 mango, peeled, pitted and diced
¾ cup red onion, finely chopped
6 Tbsp. fresh lime juice
3 Tbsp. fresh cilantro, chopped
2 tsp. salt, divided
3 Tbsp. olive oil
6-oz wild Copper River salmon fillets
¾ tsp. black pepper, freshly ground

Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes longer. (see - no extra spices needed!)

Spoon the avocado mixture over the salmon and serve.

Serving Suggestion: Serve on a bed of baby arugula or spring mix salad.

Serving Options:
For appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon. Plate as directed.
For bruschetta, toast sturdy slices of baguette (brush with olive oil for a richer taste), top with a 1 oz. portion of salmon and garnish with a tablespoon of (finely diced) salad.

And then I need the perfect dinnerware to serve it on.... I confess;  I am also craving the "Fresh Fish Collection" from Vietri.   

And I might need some cute fish wine glasses for the Alpha Omega Chardonnay.  

This is our absolute favorite white wine from Napa,  with no comparison to anything else that we have found.  It's a little on the expensive side, but so worth it for a special occasion.  I think I can find a bottle that I have hidden someplace.... after all it is Tom's birthday!

Would Fish Silverware be too much?

Have a great Wednesday everyone!