Copper River Salmon
Friday, June 16, 2006
Erika picked up some copper river salmon yesterday from Whole Foods and made one of the best meals we have had in a long time. The salmon was smokey and rich in flavor, you would have thought it was cooked over charcoal. Erika prepared it in a garlic butter marinade and threw it on the grill. Along with some potatoes, corn on the cob and a great California Pinot Noir, we had a restaurant quality meal for half the price. The salmon is $15 a pound at Whole Foods but well worth every penny. Its one of those things you do once a year and enjoy the taste. If you havn't had the copper river salmon, splurge a bit and try it, you won't be disappointed. I googled and found an article that sums up all the hype.
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Each May Pacific Northwest restaurants and markets herald the news - "Copper River salmon is here!" Copper River salmon? What is it? Why is everyone making such a fuss over it? One taste of this firm red fish, with its rich and nutty flavor, and you will understand why food lovers relish the three to four weeks that fresh Copper River salmon is available each year.
Copper River Salmon are High in Omega-3 Oils
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 its 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, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.
The Arrival of Copper River Salmon
Northwest seafood lovers have turned the mid-May to mid-June Copper River salmon season into an annual celebration. Seattle restaurateurs and markets compete to be the first to get an ice-packed shipment of the fresh salmon. Area newspapers fill with advertisements announcing availability at fine dining establishments. Local residents pay top dollar for chef-prepared creations that feature the Copper River delicacy.
Copper River salmon is a big deal in Seattle and around the Pacific Northwest.
Posted by mardenhill 6/16/2006 08:59:00 AM
1 Comment:
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10:26 AM
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