Contributed by: NAPSA
Catch Of The Day: Copper River Salmon (NAPSA) - It's no fish tale: Every year, chefs all over the country anticipate the arrival of Alaskan Copper River Salmon, considered the richest, most delicious salmon in the world. And why wouldn't they? Copper River Salmon are challenged by the length of the 300-mile Copper River and the cool temperatures so they are stronger with a larger supply of natural body oils and fat, making the flavor of the fish unforgettable.
If you want to catch your own Alaskan salmon, consider taking advantage of Princess Cruises' exclusive "cruisetours" to the Copper River Princess Wilderness Lodge, bordering on the nation's largest national park, Wrangell-St. Elias. It's been called one of the most spectacular destinations in Alaska. You can fish the pristine waters of the Copper Valley by day, work up a healthy appetite and enjoy a fresh salmon dinner that evening.
If you just want to enjoy salmon at home, preparing it is simple and can be enjoyed with an array of fresh fruits and vegetables to enhance the flavor. Art Woods, food and beverage manager for the Copper River Princess Wilderness Lodge, suggests visiting the market to see what looks garden-fresh and planning the preparation around the ingredients instead of picking a recipe first.
"The rich flavor of Copper River Salmon pairs nicely with vegetables and herbs," said Woods. "The key is not to take away from the flavor of the salmon but to bring it out and make it the centerpiece of the meal."
Woods offers the following salmon recipe that is most popular with his guests:
Red Bell Pepper Coulis:
For the Salmon:
Season six, 6 oz Copper River Salmon fillets with salt and pepper and roast on baking sheet (or cedar plank) in oven at 325 degrees for 7 to 10 minutes.
For the Coulis:
Over an open flame or in the broiler, roast peppers until black on one side, about three minutes. Turn and repeat until the whole pepper is roasted.
Place roasted peppers in a brown paper bag and close for five minutes. Peel and de-seed peppers and slice into thin strips. Saute onions in a large pot with garlic and olive oil.
Add herbs, wine, roasted peppers, cream and peppercorns then reduce by half. Puree the sauce in a blender until smooth. Season to taste with salt, pepper, sugar and/or Tabasco.
Pour the sauce over the salmon and serve with seasonal vegetables, mashed potatoes or your favorite accompaniment.
Serving Size: Makes 6 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|