Copper River Salmon is IN SEASON!

June 1, 2011  •  Fish & Seafood, Local Sources

In this day and age, when we can seemingly get just about anything we want (for a price) at just about any time of year, it’s sometimes hard to remember that there are seasons to what we eat. And that’s true of meat, produce and fish alike.I really love Copper River salmon, so go for it when it arrives, knowing the season will be short (about 6 weeks). I decided on a simple Cajun spice blend to sprinkle on the fish, then drizzled it with olive oil, wrapped it in foil, and baked it for about 15 minutes.What a perfect topping for a quick Caesar salad on a weeknight. If you haven’t tried Copper River salmon, head on over to your fish market and pick some up. The flesh is rich and moist, and you won’t be disappointed.


3 Comments  •  Comments Feed

  1. Karen Harris says:

    Happy blog anniversary Michele! It looks like it has been a fruitful 5 years for you and may you have many more. Beautiful recipes here.

  2. The Italian Dish says:

    I get a big order of Copper River Salmon every year right about now. We eat it all year and love it. There’s nothing like it.

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