I LOVE Salmon, and last Spring/Summer there were several thread discussions about the infamous Copper River Salmon. The first I was aware of this particular type. By the time this was hitting, it was too late to locate/purchase any. SINCE then, I did some research and indeed, I'd love to purchase some for next Spring/Summer. Where are most Board Members finding their's. Do you buy locally, on line (from where)? Do you buy Sockeye, Silver, King? How do you like to prepare it?
I figure it's time now to do my 'homework'. I also have seen a couple of Sellers on line taking 'reservations' now for next Spring. Is this realistically required, to be so early?
LOVE IT! I usually buy from a small local fish store but I know you can find it a Whole Foods or Wild Oats as well.
quote:
Originally posted by KSC02: I LOVE Salmon, and last Spring/Summer there were several thread discussions about the infamous Copper River Salmon. The first I was aware of this particular type. By the time this was hitting, it was too late to locate/purchase any. SINCE then, I did some research and indeed, I'd love to purchase some for next Spring/Summer. Where are most Board Members finding their's. Do you buy locally, on line (from where)? Do you buy Sockeye, Silver, King? How do you like to prepare it?
I figure it's time now to do my 'homework'. I also have seen a couple of Sellers on line taking 'reservations' now for next Spring. Is this realistically required, to be so early?
We love to give our opinions and I'm ALL EARS
Lifes too short to drink bad wine!! crownliquors.net / msprinkle@crownliquors.net
Here it just shows up in the supermarkets, announced by full-page ads in the newspapers.
I don't worry about the particular variety of salmon -- freshness and cut are more important.
I prefer thick fillets, which I usually just rub with a little olive oil, sprinkle it with a bit of salt and a lot of crushed black pepper, then grill for about 3 minutes per side, just until the fish is barely cooked in the middle.
It needs nothing more but some steamed asparagus, a loaf of bread, and a jug of pinot noir. My favorite spring dinner that doesn't involve lamb!
Doug Collins Hermosa Beach, California
Posts: 425 | Location: Hermosa Beach, California | Registered: Oct 19, 2007
BTW, if you love salmon, you might like this recipe, which I got from one of Gourmet Magazine's cookbooks several years ago. It's been a huge "can I have the recipe" hit with everyone to whom I've ever served it. Cooking makes the pepper much milder than you might imagine, but you do need to like the stuff. I'm particularly fond of Talamanca from www.pepper-passion.com.
SALMON IN PEPPER CRUST
2 Tablespoons Soy Sauce 1 Large Garlic Clove (Mashed to a Paste) 2 Teaspoons Fresh Lemon Juice 1 Teaspoon Sugar 2 Salmon Fillets, Skinned (6 ounces each) 4 Teaspoons Coarsely Ground Black Pepper 2 Tablespoons Olive Oil
1. In a sealable plastic bag combine soy sauce, garlic, lemon juice, and sugar; mix well.
2. Add salmon, shake to coat well, squeeze all the air out of bag and seal it; let salmon marinate in refrigerator for 30 minutes, turning bag over once or twice.
3. Remove salmon from the bag and pat it dry; discard marinade.
4. Press 2 teaspoons of the black pepper onto each piece of salmon, coating it thoroughly on all four sides.
5. Heat the olive oil in a heavy skillet over moderately high heat until it is hot but not smoking.
6. Saute the salmon for 2 minutes on each side (8 minutes total for each piece), or until it just flakes.
7. Transfer the salmon with to paper towels and let it drain for 30 seconds.
8. Serve with lemon or lime wedges.
Serves 2.
Doug Collins Hermosa Beach, California
Posts: 425 | Location: Hermosa Beach, California | Registered: Oct 19, 2007
I was in Alaska and caught Sockeye and King in early September. I loved the salmon Whole Foods and Publix carried, until I tried a REAL wild salmon fresh from the Bering Sea. The difference was quite noticable. The meat was much darker and richer. I just booked my trip for next year.
That said, I prefer cedar planks with lemon and spices. The salmon speaks for itself that way.
Originally posted by MiamiAtty: I loved the salmon Whole Foods and Publix carried, until I tried a REAL wild salmon fresh from the Bering Sea. The difference was quite noticable. The meat was much darker and richer.
Researching a little, this whole 'Copper River Salmon' issue, I came across this site here. It seems these outfits will ship immediatly, 2nd day Air.
In light of your comments, MiamiAtty, outside of physically being there, would be a good way to go? Is their pricing realistic? Or is this a 'big spender's trap'? They offer all species of Salmon from the area, as well as King. Here's another site I came across.
KSC02...Nice sites. Looks like they have pretty good salmon on the first site, but I liked the second one a little better. The salmon sampler looks good. They are a tad pricy, but look at where the salmon are from. If you have a little extra cash, I'd check them out.
Sockeye are renound for their flavor followed by King (silver) but it would be interesting to plank them all together with the "sampler."
We fished the Good News River here: http://www.epicfishing.com/ I've never gone somewhere back-to-back on a vacation. This place is an exception though. I brought back 50lbs of Sockeye and King, and even got the cook to smoke some of it with natural Alderwood that I found around the campsite.
Originally posted by MiamiAtty: The salmon sampler looks good. Sockeye are renound for their flavor followed by King (silver) but it would be interesting to plank them all together with the "sampler."
Me thinks this would make up for one GREAT off-line. Salmon Samplers on the grill and U.S. Pinot Noirs!!
Salmon passion here! Some cool links to browse. Thanks for posting. Miami, I'm a big fan of Sockeye as well, and did a side by side of a couple of Copper River filets this year, King vs. Sockeye. I found the King richer and milder, but prefered the Sockeye's flavor. I just put on a pinch of salt and pepper, and bake in the oven. No lemon, although a leafy and lemony salad on the side is nice. Only time I've had salmon right out of the water was in my college days on California's North Coast. One of the best things I've ever eaten.
Since I stay away from farmed salmon like the plague, I wait until the wild stuff is in season.
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
Posts: 6232 | Location: Naptown | Registered: Nov 24, 2006
Forgive me for (possibly) asking a (potentially)stupid Q but ... what is your 1st instinct for a proper (food/wine pairing) wine that goes with (any) salmon dinner? ...I realize that is an oversimplified Q as there is tons of ways to prepare salmon...
Dean Martin: "I feel sorry for people that do not drink; they wake up in the morning and that is the best that they feel all day"
A classic pairing is Pinot Noir. But, I don't fret so much about pairings, and have loved everything from Cabernet and Shiraz to Sancerre with simple salmon steaks. I'd be leery of big tannic sangiovese-based wines though.
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
Posts: 6232 | Location: Naptown | Registered: Nov 24, 2006
thanks ... i currently have only about five bottles of pinot noir .... I have never been much of a pair this wine with that and that wine with this meal type of person .... it is not like a swill my wine along with my food,or immediately drink a little right after I have a food bolus in my oral cavity.
Dean Martin: "I feel sorry for people that do not drink; they wake up in the morning and that is the best that they feel all day"
There were times when I went out for dinner and I ALWAYS order a bottle of red ... and then I would get the third degree from my friend in that since I am having halibut the bordeaux that i just ordered was not the right choice but rather a gewurztraminer or a chardonnay is the better choice... (he even would state that this is even more important since it is spring or summer time.) I think of this as total b.s as i like to drink what i am in the mood for, not what i SHOULD order.
Dean Martin: "I feel sorry for people that do not drink; they wake up in the morning and that is the best that they feel all day"
Originally posted by indybob: I just put on a pinch of salt and pepper, and bake in the oven. No lemon, although a leafy and lemony salad on the side is nice.
Simplicity is a often the best
However, I DID decide try a light basting of maple syrup on the flank, last I cooked this. Gave it a nice, carmalized coating....NICE
Miami- the cedar planking would also be a nice change-up and GRILLING is my favorite. So MANY ways to enjoy a great Salmon.
Cedar plank is one of my favorite way to prepare it ! Goes nicely with any pinot that has a bit of oak presence.
If you want a salty acompaniment try:
Salsa Verde 1 x large bunch fresh Italian parsley, leaves picked, washed and dried 1 x large bunch fresh basil, leaves picked, washed and dried 1 x large bunch fresh tarragon, leaves picked, washed and dried 4 x large sprigs fresh marjoram, leaves picked, washed and dried 8 x anchovy fillets, finely chopped 3 cloves garlic, peeled and finely chopped 2 tbsp Dijon mustard (30 ml) 1/4 cup white wine vinegar (65 ml) 3/4 cup extra virgin olive oil Salt and pepper
Directions: Salsa Verde Combine all the fresh herbs and roughly chop. In a bowl combine the herbs with the remaining ingredients and season to taste. This sauce should not be made too far in advance or the herbs will lose their flavour.
I was in Alaska and caught Sockeye and King in early September. I loved the salmon Whole Foods and Publix carried, until I tried a REAL wild salmon fresh from the Bering Sea. The difference was quite noticable. The meat was much darker and richer. I just booked my trip for next year.
That said, I prefer cedar planks with lemon and spices. The salmon speaks for itself that way.
Did you have the fish shipped home or checked as luggage? And do they ship fresh or flash frozen? I have a lot of questions as I am currently researching a cruise to Alaska next summer and want to do some salmon fishing while there...
Posts: 656 | Location: South Florida | Registered: Feb 06, 2003
on occasion, Costco will have cedar planks all wrapped up in shrinkwrap ... about five or six sheets of cedar in a package ... for quite a bargain, too
Dean Martin: "I feel sorry for people that do not drink; they wake up in the morning and that is the best that they feel all day"
on occasion, Costco will have cedar planks all wrapped up in shrinkwrap ... about five or six sheets of cedar in a package ... for quite a bargain, too
True....I've seen them very expensive depending on the place you buy them. Costco has great deals.
MLV...Since we were practically out in the middle of total wilderness, I had a super-duty cooler that could hold 50lbs. The salmon was vacuumed packed and I used regular ice. I repacked it with more ice once we hit Anchorage.
The next day Chicago O'Hare had a freak storm and we were stranded until the next morning. I was a little nervous by the time we hit Ft/Hol airport, but the fish were perfectly fine.
I'm not sure you can use dry ice on the flight anyway. You should be able to use a carrier from any major city though.
Although we were far away from anything, the camp-site is more like a lodge, and is VERY comfortable. The meals were great and the guides will go anywhere you want to.
My brother and I had this young guide one day, and we told him to pull the boat near this small mountain (500ft). We then hiked up (picking wild blueberries the whole way) and opened a malbec once on top. I don't remember the name, but it was the best malbec (with blueberries) I've ever had. With the Bering Sea looming nearby, and mountains surrounding us, the scenery was unreal!
on occasion, Costco will have cedar planks all wrapped up in shrinkwrap ... about five or six sheets of cedar in a package ... for quite a bargain, too
True....I've seen them very expensive depending
Ok, Cedar planks are..... Cedar !! There, it's not complicated.... Go to your local lumber yard, ask for cedar 1"x6"x6' planks for fencing and cut them at home into 12" lenghts (Or the lenght you want/need) or if they offer the service have them cut at the store. Voila, cedar planks, CHEAP.
I would asked them if they are treated, they should not be, that's what cedar is for: An alternative to treated wood. We sell cedar at our store and is not treated and the company who supply's us offers cedar planks for grilling as PROMO items to push their products so I know OUR wood is OK for grilling. I would have to add that our wood is of a PREMIUM grade and has very little nots or imperfections. One plank = $3.00 and makes around 5-6 planks depending on lenght.
is it true that one is supposed to soak the cedar plank in H2O for about an hour before putting the salmon on the cedar so as during the grilling/oven process the water leaches out of the cedar plank and along with this water the cedar aromatic constituents comes out as well--->thus baking into the salmon. ?!?
Dean Martin: "I feel sorry for people that do not drink; they wake up in the morning and that is the best that they feel all day"
Ok, Cedar planks are..... Cedar !! There, it's not complicated.... Go to your local lumber yard, ask for cedar 1"x6"x6' planks for fencing and cut them at home into 12" lenghts (Or the lenght you want/need) or if they offer the service have them cut at the store. Voila, cedar planks, CHEAP.
Suppose you do a taste test for us. Grill salmon on American cedar, Pencil cedar, Western Red cedar, and Spanish cedar and give us your tasting notes.
They should taste pretty much the same because quote] Cedar planks are..... Cedar !! There, it's not complicated....
is it true that one is supposed to soak the cedar plank in H2O for about an hour before putting the salmon on the cedar so as during the grilling/oven process the water leaches out of the cedar plank and along with this water the cedar aromatic constituents comes out as well--->thus baking into the salmon. ?!?
Exactly O.....it also prevents the plank from burning up and scorching the salmon. It also enhances the flavor of the fish itself.
