I think this stuff is fantastic.
Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil. He grilled it outside on an oak plank covered with fennel fronds, parsley and tarragon. A drizzle of tahini dressing (2 T tahini, 2 T olive oil, 1 T balsalmic, 1 T crème fraîche, 1 t lemon juice, pinch of brown sugar and S&P) finished off the fish before serving. I added a cous cous with orange water, cumin, tomatoes and backyard mint as the side.
We didn’t even break a sweat.
Playlist included Many of Horror, by Biffy Clyro.
6 thoughts on “Friday Night Grill | Copper River Salmon”
I love the brilliant color of the salmon. We cheated, and dined at a local eatery by our house – and I actually had a lovely baked salmon with a dill and caper sauce speckled with a bits of roasted pepper. The tahini sauce sounds gorgeous – rich but simple enough to cut through the robust flavor of salmon. Must be a very salmon day…!
I’ll bet you get this stuff all the time there! Happy summer! Are the girls home yet?
Oh wow! That looks so pretty! I love the idea of a little tahini.
Thanks, Rufus! I just set it on top of a pot of lettuces that are just getting big enough for me to nibble on. Tahini is fantastic. I really love it.
That is a sexy piece of salmon!
Wasn’t it, though? And so tasty! Almost nutty in a way. Thanks for stopping in!