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.
Comments
3 Comments • Comments Feed
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.
June 1, 2011 at 5:16 am
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.
June 1, 2011 at 6:29 am
Michele says:
Elaine, do you freeze it yourself or get it already frozen?
June 1, 2011 at 6:49 am