Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

The annual spring ritual welcoming Copper River salmon to Seattle has arrived.

This year's first shipment of the cherished deep red salmon arrived from Cordova, Alaska, on May 14. Copper River Salmon season runs from mid-May to mid-June. If you plan to treat yourself to this once-a-year-indulgence, buy it fresh and prepare it simply.

What makes the deep red Copper River salmon so highly prized? Many attribute their extra fat and oil content to making them so prized. Their arduous task of swimming 300 miles up the rugged Copper River requires the salmon to store extra fat and oil in order to survive the journey. Fortunately, the extra fat in Copper River salmon is loaded with good-for-us Omega-3 oils.

Dominic (DJ) Peterson, owner of the Waterfront Fish Market in Everett, describes this year's catch as down from previous years, especially for Kings. While the salmon is available, the Waterfront Fish Market stocks King, Sockeye and Chum whole fish and fillets. Don't fret about purchasing a whole fish--there is an excellent video on how to fillet a salmon on their Web site, www.waterfrontfishmarket.com.

For both King and Sockeye fillets, DJ favors the simplest of preparations, which includes adding only salt, pepper and lemon to a grilled fillet. Chum fillets are less expensive and have a stronger flavor. With their softer meat, chum is great for smoking, or using for salmon cakes and dips.

Copper River salmon command a premium price. Going into the Memorial Day weekend, Central Market (Mill Creek) and Waterfront Fish Market (Everett) sold King fillets for $34.99 a pound. Sockeye fillets at Waterfront Fish Market, Marysville Haggens, and Central Market were available for $26 to $30 a pound.

Anthony's Homeport in Everett (anthonys.com) is currently featuring three different Copper River salmon entrees, including a chargrilled King salmon served with their signature sun-dried tomato and basil butter. Paul Bonjean, the restaurant's general manager, can't predict how long he'll be able to offer this superior fish since the fishery is regulated, echoing DJ's concern about the limited catch this year.

When cooking at home, Bonjean recommends char-grilling. This is how Paul would grill a King salmon fillet at home on his patio.



Char-Grilled Salmon Fillet



6 oz to 8 oz King or Sockeye salmon fillet

Olive oil

Garlic

Chopped fresh herbs such as basil, oregano or thyme

Kosher salt and black pepper



PREPARING THE GRILL: First, make sure the grill is really clean. With the lid closed, heat the grill to ashen hot. Turn off the heat and use a BBQ cleaning brush to clean the grates. Cool the grates down enough to allow wiping them down with a cloth. Rub olive oil on the clean grates, or use an olive oil spray. Preheat the grill to 400˚F.



CHARGRILLING THE SALMON: Paul recommends removing the skin from the fillet prior to grilling; however, it can be left on. Dredge the fillet on both sides with olive oil. Season with the kosher salt and black pepper. Place fillet directly on the grate and close the lid.

For King salmon: Grill for 2 minutes, then open and give the fillet a quarter turn to sear in cross grill marks and cook more evenly. Close the lid and cook another 2-3 minutes on the first side. Flip the fish and repeat the steps above, grilling for approximately 5 minutes each side. The length of time it takes to cook the salmon depends on the thickness of the fish and the heat of the grill, which should remain between 350˚F and 400˚F.

Note: The Sockeye fillets are thinner and will cook faster.

Ahead of time, combine 1 tsp of garlic, 1 tbsp of chopped herbs, 2 oz of olive oil and salt and pepper to taste. The appearance should be like that of a "loose" pesto. Remove the fish from the grill. "Spoon" the garlic-herb mixture over the fillet. Serve immediately.

Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.