Copper What?

Anybody out there like Salmon? If you're sitting there nodding your head then I guess this is just about your favorite time of year!

Any salmon aficionado knows that in May and June the Copper River salmon run, and it is known for being the best example of the breed.

I really can't say that I'm a die-hard fan of the Copper River salmon, in fact I've often said that the Copper River marketing folks are absolutely brilliant since they've created this amazing brand for a product that isn't really that different or special. This year I think I've changed my mind however.

Last night we had a small dinner party and since we've had enough great steaks and it is Copper River season we figured we'd try our hand at a Tom Douglas-themed meal.

If you haven't been, you really need to check out Tom's restaurant Etta's which is adjacent to Pike Place Market, and where he serves his best fish dishes.

We started out with an appetizer Emily invented. She took chunks of watermelon, drained them, then skewered them with toothpicks, added prosciutto, and a small chunk of Grana Padano cheese, then drizzled aged balsamic over them and nestled it all in a bed of watercress. **IMPORTANT** If you are going to do this, don't try to substitute some sort of Stella shrink-wrapped bullshit cheese either, you gotta have some really good cheese and the GP is the one. Tasty!

For dinner we had the Copper River of course, some little squashes, and Tom D's cornbread pudding hint: you don't have to use heavy cream. try 2%, your arteries will thank you.

Here's how I did the salmon:

-I bought about 2.5 pounds of Copper River Sockeye to feed six adults

-Portioned the fish in equal yet delightfully robust pieces

-Coated the pieces with Tom D's "rub with love" about two hours before grilling

-Soaked cedar planks for two hours before grilling

-Preheated the grill to 500

-Put the planks on the hot grill five minutes before touchdown

-Once the planks start smoking/smelling i pull them, oil the grill

-Sear the top of each salmon portion for about a minute

-Pull the fish off the grill, put the planks back on, then put the fish skin-down on the planks

-Close the lid, cook for eight minutes

-Pull the fish, put it on a large cookie sheet, and tent loosely with foil for a few minutes

The result was one of the best meals I've ever had...seriously! The flavors go together so nicely, and the Copper River was flaky, moist, flavorful, and has a little extra fatty goodness.

We paired the meal with a very nice Pinot Noir from New Zealand called Amisfield and it went perfectly with the meal. I highly recommend this wine, and it may very well be available at your local Costco!

To top off our "Tom D at home" experience we served the famous coconut cream pie from Dahlia Bakery and basked in our fullness.

So if you are interested in trying Copper River salmon, and you're not in a region where it is readily available, I suggest you look up our friends at Wild Alaska Salmon Company. Sara can ship you fresh salmon straight from Alaska overnight!

Cheers