Marian Platt

My Pacific Coast weather book says that June is generally warmer here but a little cloudier than May. I'm asking myself how that can be?

But we can be excited about one thing - wild fresh Copper River salmon has arrived! Fresh from the icy waters of Alaska's Copper River, this deep red salmon is the Northwest's favorite fish because of its amazing rich flavor and heart healthy omega-3s.

Unequaled. Unrivaled. Words don't do it justice. Why is everyone making such a fuss over Copper River salmon? 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 this salmon is available each year.

The amazing, and sometimes torrid, Copper River flows in 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 icy pure and pristine waters are challenged by its length and its strong 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.

The salmon have spawned for centuries here. It is a 300-mile trek, with a 1,000 foot ascent, to their spawning ground through rugged unspoiled and pristine landscape and waterways. Such majestic beauty is hard to find elsewhere.

Copper River salmon can be prepared in countless ways.

The wilder flavor of Copper River salmon can be appreciated with this simple method of cooking -

ROASTED SALMON

FILLET

1 (1.5 pound) salmon fillet, with skin

olive oil

salt and freshly ground black pepper



Preheat broiler.

Rub the fish all over with olive oil and season with salt and pepper. Arrange on a foil-lined tray, skin-side up. Broil about 6 inches from the flame, until the skin is golden, not charred. Remove and turn the fish over into an oiled roasting pan. Turn the heat in the oven to 425 degrees.

Place in the oven and bake 15 minutes. Transfer to a platter, top with lemon slices and serve to four.

from "Totally Salmon Cookbook"



POACHED FILLET OF COPPER RIVER SALMON

4 8-ounce Copper River salmon fillets

1 cup dry white wine

1 quart white wine fish stock



To poach fillets, place in a skillet to fit in 1 layer and pour in the white wine, adding cold water to cover if necessary. Bring to a simmer. Cover. Poach at slowest simmer for about 10 minutes.

Remove the fish from poaching liquid, drain and serve immediately with a sauce to four.



White wine fish stock

Melt 1 tablespoon butter; add 1 large leek and 1 large onion, both cut in small pieces. Add 1 cup dry white wine, cover and steam leek and onion until they are translucent. Add 1 pound halibut trim or an equivalent clean, pure, white fish trim and 2 cups white wine and simmer 10 minutes. Then add cold water just to cover. Bring to a boil, uncovered, then skim. Simmer at a gentle boil for 20-25 minutes, skimming regularly. Strain. Yields 1 quart.

from "Northwest Bounty" by Schuyler Ingle and Sharon Kramis



This is my favorite SOUR CREAM DILL SAUCE for salmon - Combine 1 cup sour cream with 1 teaspoon dill weed, 1/2 teaspoon sugar, 1 tablespoon white wine vinegar and 1 teaspoon celery salt and mix well. Chill.

from my cookbook, "From My Kitchen Window"



Not likely, but should you have any leftover salmon, try this

SCANDINAVIAN

SALMON SOUP

2 tablespoons butter

1 onion, sliced

1 cup thinly sliced mushrooms

salt and freshly ground black pepper

4 cups fish stock

2 pounds boiling potatoes, in chunks

1 cup milk

1/2 pound skinless salmon fillet, in 1/2-inch cubes

1/2 cup chopped fresh dill

2 tablespoons Dijon mustard

Melt butter in pot over medium heat. Cook onion and mushrooms with salt and pepper until soft. Pour in stock and bring to a boil. Add potatoes, bring back to a boil, reduce to a simmer and cook uncovered for 30 minutes. Mash potatoes. Add milk. Bring to a low boil. Stir in salmon, dill, mushrooms and mustard. Season to taste; simmer 5 minutes. Serve hot to eight.

from "Totally Salmon Cookbook"



Seafood, especially salmon, once was revered by the Native Americans as their virtual staff of life. They prayed each year for its return. Some believed that the salmon belonged to a race of tiny people who swam to them from a magic place under the ocean. But the Native Americans had no qualms about eating it, doubtless because they were sure the force that had guided it from the ocean would enable it to return as a spirit.

Copyright. Marian Platt, Sequim, 2010.