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Copper River Salmon Swims into Seattle

The month of May brings spring showers and may flowers, it is also the month Copper River Salmon arrives from Alaska. 

Just east of Prince William Sound near the town of Cordova, the powerful waters of the Copper River flow over a massive delta to meet the Pacific Ocean. Only the strongest and most determined salmon are able to challenge these waters and make the 300-mile journey to the river headwaters. These salmon must also have a high oil content to protect them from the freezing waters. Copper River Wild Salmon have the highest oil content of any salmon in the world, which makes them the highest quality and best tasting.

The high oil content of this prized salmon contributes rich flavors that make it one of the best tasting fish anywhere in the world. In addition to great flavor, Copper River also has high levels of Omega 3 oil, which is very heart health and thought to lower cholesterol. Make your commitment to a healthy heart and have this great fish a few times a week while it is available. Copper River Salmon is generally available from May 15th through August.

With the arrival of Copper River season, I can make my favorite dinner, grilled Copper River salmon, baked potato, fresh asparagus and a big glass of great Pinot Noir! Yes that's right Pinot Noir, a red wine, with fish? Yes! The smoky flavors from the grilling meld nicely with oil of the salmon and the smoky/berry flavors of Pinot Noir. This combination is a must try for wine lovers.

My personal red and white recommendations are:

Beaulieu Carneros Pinot Noir 1999, medium ruby-violet in color, this 1999 Pinot Noir is more intense in flavor than the previous vintage, and even more aromatic. The smell of ripe black cherries, spice and a light earthiness are very pronounced. The flavors are silky, round and full of rich red fruits, overlaid by nuances of black pepper and smoke. The finish is supple, inviting one to have another glass... and another! A delicious example of classic Carneros Pinot Noir, perfect with fish and other subtle dishes.

Beaulieu Carneros Chardonnay 1999, has lush, ripe, pear-apple and vanilla custard aromas which lead to a rich, well-textured palate with strong appley-white peach and pear flavors, very typical of Carneros. Moderate vanilla-oak adds definition without being dominant, while the fresh finish shows good acidity and spicy intensity. A very fine, classic Carneros Chardonnay that will be at its best with rich seafood.

Below is a great Copper River Salmon recipe from The Paragon Restaurant on Queen Anne Hill. The Paragon, under the great management of owner Todd Ivester and Chef de Cuisine & Owner Christopher P. Cunio, accentuates everything good about Northwest fare. Cunio's rustic/comfort food fills the palate with rich, honest flavors and warms the soul like a hug from mama. In addition to the regular menu, there is a daily fresh sheet. This enables the kitchen to offer ever-changing soups, pastas, and the freshest fish. Look for Copper River Salmon mid-May!

8 Copper River King salmon filets (~7 oz. each)

Chipotle Marinade
  1 can Chipotle
  4 tomatoes, chopped
  2 cups canola oil
  Juice of two limes
  Salt and pepper to taste

Combine all ingredients in blender/food processor and blend until smooth. Marinate salmon with the Chipotle marinade in refrigerator for at least 20 minutes. (This is a good time to make the salsa.)

Kumquat Persimmons Salsa
  2 cups kumquats, sliced
  6 persimmons, peeled and finely diced
  2 tbsp. cilantro, chopped coarsely
  2 tbsp. raspberry vinegar
  2 tbsp. canola oil
  Salt and pepper to taste

Mix all ingredients for the salsa in a bowl by hand.

Grill salmon on hot BBQ (or in oven) for 7-10 minutes. Check with toothpick or knife tip in thickest part of fillets to see if done. Salmon should be still pink and moist in center. Be careful not to overcook! Remove from grill immediately when done. 

Spoon salsa over grilled salmon and serve immediately.

Enjoy!

John W. Schultz is President of WineSquire.com

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