Friday Night Grill | Copper River Salmon

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.

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6 Comments to “Friday Night Grill | Copper River Salmon”

  1. 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…!

  2. Oh wow! That looks so pretty! I love the idea of a little tahini.

  3. That is a sexy piece of salmon!

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