Copper River Salmon can stand up to nearly any cooking technique because of their strong muscles. The best way to enjoy its rich flavor (in our opinion) is simply with some butter, salt and pepper, lemon and a few herbs.
4, 6 oz Copper River Salmon Fillets
4 Tbsp Butter
1 Lemon, sliced into rounds
4 small sprigs dill and thyme
4 medium cloves garlic, sliced into thin pieces
salt and pepper to taste
4 Tbsp Liquid of choice
1. Preheat oven to 400 F. Tear four pieces of parchment paper large enough to cover and seal salmon fillets, about 12 inches should be sufficient.
2. Prepare garlic, lemon, herbs and slice butter into four 1 tbsp pats. Place salmon fillet into the middle of the parchment and top with salt and pepper, herbs, lemon and butter then drizzle with olive oil.
3. Add 1 Tbsp of liquid and package up by folding up each side of parchment paper and folding together to create an airtight seal.
4. Bake for 20 minutes, remove and let sit a moment before serving.
4 6oz Salmon Fillets
Fresh Lemon Juice
1 Tbsp Sea Salt
2 Tsp Curry Powder
8 oz Whole Crimini Mushrooms
8 oz Whole White Button Mushrooms
2 Cloves Garlic, finely chopped
1/4 Cup Italian Parsley, chopped
Extra Virgin Olive Oil
Balsamic Vinegar, to taste
1. Mix together the salt and curry powder. Rub the salmon with lemon juice and sprinkle with curry salt.
2. Heat olive oil in a pan to high heat, lay salmon in the pan and turn down to medium. Don’t touch it! The salmon will release when it is ready to flip.
3. In another pan, add oil, mushrooms and garlic to the pan. Saute over medium high heat. Add a splash of balsamic vinegar and season with salt and pepper, reduce heat.
4. When salmon is 2/3 cooked it should release from pan, flip over and continue cooking until cooked through - about 5 minutes. Sprinkle parsley over mushrooms.
5. Serve salmon over sauteed mushrooms.