A Gourmet Smoked Salmon Omelette
Premium Copper River Smoked Sockeye Salmon
Cream Cheese, Red Onion, Dill, Chives
A gourmet rolled omelette with smoked salmon is a delightful and elegant dish that combines the fluffy and creamy texture of a classic French omelette with the rich, savory notes of smoked salmon.
Premium smoked Copper River salmon takes center stage in this dish. Farm-fresh eggs are whisked to perfection, creating a smooth and velvety omelette base. A generous amount of butter is used to cook the omelette, giving it a rich and indulgent flavor. Cream cheese brings a creamy texture, along with a subtle tang. Chopped fresh dill and chives are added for a burst of herbaceous freshness and aroma.
The Artisan Smoked Salmon:
Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™
All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.
Smoked Salmon Omelette Recipe
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Sockeye Salmon Crudo, Two Ways
The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.
I recently joined a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.
The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”
Alaskan Sockeye Salmon Crudo Recipes
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Pan-Seared Copper River Sockeye Salmon, Pink Peppercorns
Blistered Shishito Peppers
The celebration continues! Taste With The Eyes is 4-years-old and we’re splurging with Copper River Salmon. The most expensive fresh salmon is only available for about four weeks of the year, from mid-May through mid-June, when the King salmon swim up the Copper River in Alaska to spawn. At our local Bristol Farms Market, Copper River King Salmon was selling for $50/lb.! At $50/lb. the 8 oz. filet in the photo above would have cost $25. Market factors such as commercial harvest, supply and demand, plus the cost of oil have pushed the price from $40 last season to this all time high of $50.
Even for the crème de la crème of salmon, this price is out of range for most people (myself included). In fact, after speaking with the fishmonger at the market, I learned that they were unable to sell their entire shipment of Copper River King at that price, and some had tragically gone to waste. The good news was that Copper River Sockeye sales went way up, as folks were introduced to this smaller, more plentiful species of salmon. Some say that sockeye has the truest pure salmon flavor and is preferred by aficionados.
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Fresh Wild Sockeye Salmon
Grilled on a Cedar Plank
Brown Sugar Mustard Rub
Soak the cedar plank in water for a minimum of 2 hours. You will need something heavy to weigh down the plank to keep it submerged. Fire up the grill, heat the smooth side of the plank directly over the flame. Turn the plank over and brush olive oil on the smooth side. Place the fish, skin side down, directly on the hot plank.
I prepared this fish first by mixing olive oil with a squeeze of lemon juice and rubbing that on the fish, then seasoning with salt and pepper.
When the plank was ready, I placed the fish on the plank and coated it with a mix of course-ground Dijon mustard and brown sugar.
Grill on high heat, close the lid and cook to desired doneness. This fillet took about 15 minutes. You need to keep on eye on the grill as the cedar can catch fire, if it does, douse with some water. I had soaked the plank for about 3 1/2 hours and it did not catch fire. I did turn down the heat directly under the plank however.
Using a long-handled spatula, lift the plank off the grill and place it on a heat-proof platter. Serve the fish directly from the plank.
You can visit my new blogger friend, Fishmonger Ran, at Don’t Fear Fish
for more details on Cedar Plank Cooking.
Great presentation! Wonderful cedar-y aromatics! The fish is subtly imparted with the true deep flavors of the wood. Can’t wait to try this method with other fish, meat, and vegetables!
My Julia Child Floribunda Roses
August 15 is Julia Child’s birthday. In celebration, Lisa of Champaign Taste blog has hosted the Third Annual Julia Child Birthday Event.
Please visit Champaign Taste to watch Julia make an omelette on The French Chef (oh, the memories) and to see the delicious ways other bloggers celebrated Julia’s birthday. Thanks again, Lisa!
King Salmon, Crusted with Toasted Seaweed
Lemon Mirin Tamari Sauce, Wasabi Butter
Whisk together lemon juice, mirin, low-sodium Tamari and olive oil for the sauce.
The salmon is sautéed in olive oil over medium high heat for about 3 to 4 minutes per side.
Place the salmon over the sauce and top with wasabi butter.
Does this sound familiar? In April we prepared a beef filet in a similar style, which was awesome. And it is equally good with salmon.
I recently received an email from Emily at Marx Foods.
They’re hosting a salmon recipe contest: WIN A SUMMER OF WILD SALMON.
The creator of the winning recipe will receive 15 lbs. of wild salmon – three 5 lb. shipments, once in July, August and September. Each shipment will contain a different type of wild salmon, varying by species and river origin. Doesn’t that sound like fun! Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon-fresh, frozen, smoked, canned, pickled, etc. The contest deadline is June 20. There are about 100 recipes already submitted and posted on their website, and many of them sound terrific.