We wait for it all year....

There are a few things I look forward to every year, and most of them are centered around found I must admit. One of my very favorite things all year is when the Copper River Salmon is available from our neighbors to the north in Alaska. Located in the south central part of Alaska and running almost 300 miles and ending into the Gulf of Alaska. The salmon swim in this pristine waters with strong rapids and then because of their habitat they develop and store healthy oils and body fat, this makes the salmon some of the richest and tastiest in the world.  Not only is it tasty but it is good for you as well, the omega 3 fatty oils which are recommended by the American Heart Association. And not only that but Salmon is great for those with Migraines, the magnesium in the salmon helps migrainee sufferers and when I know a migraine is coming I always make salmon. 

 

When we get the Northwest delicacy in late spring every year the grocery store starts to hang up signs to tell us that it is on it's way. When it first arrives it can be up to $24.99 a pound, but if you wait a few days the price starts to drop. It is only here for 3 or 4 weeks so you have to get as much as you can when it is here. I normally buy a bunch when it is at a good price and pack it into the freezer...... but first I had to make some great treats with it. The deep coral color of the salmon is amazing and you know you are getting something good!

There is nothing better to make with fresh wild Copper River Salmon then Lax, it showcases the flavors perfectly and you are getting it as close to pristine as you can get with out making it into sushi. Salmon Lax is one of those many things I talk about that is better homemade and so very easy. About 3 minutes of work and then wait 36 hours and there you are, slap it on a bagel and it is perfect!

 

One of my other favorite things and now something I make any chance I can is Salmon Rillettes, Rillettes are a classic French dish but mostly made with Pork, it is the process of including salted and cured Pork that is then mixed with fat that makes a rich and delicious spread. I found this recipe a year ago and have made it many times. You do need to make it a bit ahead of time because it benefits from sitting in the fridge so the flavors can meld together. This recipe calls for smoked salmon and steamed salmon, I used Copper River for the steamed and then butter and olive oil. Toss in some chives and a bit of spice and then wait 24 hours. But make sure you bring it to room temperature before you dig in, it is better when the butter softens back up. When John came home today to see it out and finally allowed to touch it he was very happy.   

Hopefully by the time the week is over I won't have mercury poisoning though....