It’s here….it is finally here! The irresistible Copper River Salmon. If you don’t know about this fish, or have not tried it….you must. The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by the river’s length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils.
We simply grill this fish with a little sea salt and pepper. The fish will take approximately 12-14 minutes on the grill. (This was a 1.5 pound filet.) It is important to not overcook the fish, and to remember that it will cook a tiny bit more after pulled off the heat. I place the fish on foil lightly sprayed with olive oil, and then place on the grill. I test the fish by piercing it with a fork in the thickest part, to check the color and texture.
We love to grill veggies at our house. In a couple of months – hopefully – we can get the zucchini, squash, onions and peppers from the garden! I cut the veggies in fairly thick slices, spray with olive oil and season with salt and pepper. Cook the veggies on a hot grill to “mark”, about 5 minutes per side. They will continue to cook once removed from the grill. Pull them while they are still crisp to avoid “mushy” veggies. Sprinkle a little balsamic vinegar or olive oil and lemon juice over the veggies before serving.
A delicious, seasonal meal! Enjoy at least once this season.
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