Jul 032007
 

Grilled Copper River Sockeye Salmon

I hate to tell you this, but if you live anywhere that is not Alaska or Washington and you think you’ve been eating salmon, you’ve been lied to. That pale, flavorless fish dubbed “Atlantic salmon” that is farmed and sold all over the country is a very poor facsimile of the real thing.

This time of year in Alaska, salmon doesn’t get any real-er. The reds are running and the prized Copper River salmon is in season. This wild fish is deep red in color when raw — it’s as deep in hue as a tuna steak but much, much brighter. Think Crayola red, and you’re just about right. It has superb flavor unrivaled by its commericalized cousin. It’s just asking to be grilled simply adorned and devoured.

It only comes around once a year — get it while it’s here!

Grilled Copper River Sockeye Salmon


Grilled Copper River Red Salmon
Serves 6

1 fillet red salmon
3 cloves garlic, minced
1 4″ sprig fresh rosemary, leaves removed and chopped
Juice from 1 lemon half
Preheat the grill.
Spread the garlic and rosemary over the fillet. Sprinkle lemon juice over the fish.
Brush the grill with olive oil to help prevent sticking. Put the fish on the grill and cook until an instant-read thermometer reads about 130 degrees in the thickest part. If you like your fish rarer, you can take it off the grill before that point.
Remove from the grill and serve immediately

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