Press Clips

Copper River Salmon Casts First-Ever ‘Salmon Locator’ on Facebook

Feb 09, 2012

Alaska Fresh Seafood

 

Snow Cuisine Includes Moose, Deer, Salmon, and Jam Bars!

Jan 18, 2012

Al Dente

While watching the events unfold in Cordova this month, I began to wonder what everyone was cooking and baking up there. Cordova is a small remote town.

Simple Weeknight Dinner with Brussel Sprouts

Nov 18, 2011

south of ultima thule

We’re lucky to have some Copper River sockeye salmon in the freezer, so after thawing the filet I brushed it with some maple syrup and then baked it in the oven at 350 degrees for about 20 minutes, until the flesh began to flake.

Around The Corner

Oct 14, 2011

Kath Eats Real Food

On the side I had a slice of sourdough toast (made at the bakery!) with cream cheese and some Copper River smoked salmon. The salmon was sent to me in the final shipment of my partnership with the Copper River group this summer. My love for salmon has definitely grown.

Grilled Salmon with Mint Honey Mustard Sauce

Sep 22, 2011

Tiny Urban Kitchen

Bryan had told me he preferred his salmon with a sauce versus eating it the simple way I usually prepare it. So, after some internet searching, I combined two elements to form what I thought would be a clear winner for Bryan: Bobby Flay + mustard/horseradish sauce

Alaska Diary Day One

Sep 19, 2011

Cooking with Amy

Cooking with Amy visited Cordova in September 2011 as a part of the first Coho Media Tour. Here is a blog post about her initial impression of our cozy little town.

Texas-Style Chipotle Rubbed Salmon

Sep 14, 2011

Joylicious

Upon eating his infamous Smoked Brisket with Corn Bread Hash, I knew there was no turning back: I was in love with Smoke. He shares a bold and spicy rub which was originally for beef but I replaced it with a beautiful Coho Salmon filet from the lovely folks of Copper River Salmon.

Handy Dandy

Sep 14, 2011

Kath Eats Real Food

Home in time to make a gourmet dinner.

Sunday Fun Day Giveway Winner & Alaska

Sep 11, 2011

What's Cookin, Chicago?

Happy Sunday! I've been experiencing a bit of jet lag the past day or two since I just came back from some time away in Alaska. It was such an amazing experience to be far away from the urban jungle of Chicago and in the small, cozy town of Cordova, Alaska.

Brew Thru

Sep 04, 2011

Kath Eats Real Food

When a few pounds of Copper River Coho salmon arrived on our doorstep this week, we knew we needed some help eating it. The materials that came with the fish said it was ‘perfect for grilling’ so we took note and preheated the grill.

Hurricane Irene Reflections

Aug 30, 2011

Tiny Urban Kitchen

We began with some house cured gravlax which I had made from Copper River Sockeye salmon from Costco (only $5.99/lb - fabulous deal for such amazing fish!). I love this Thomas Keller recipe - as long as you start with really high quality fish, the end result is additively delicious.

Copper River Reds on the Run

Jul 26, 2011

ADF&G Webpage

In 2011, the program was expanded to feature the full Copper River salmon run – king, sockeye, and coho salmon in both male and female forms. A total of six molds were distributed to lucky artists – two king, two sockeye, and two coho.

Shady Sunday

Jul 24, 2011

Kath Eats Real Food

Tonight’s salmon was from the Copper River Salmon Flavor Sampling Club! They have been more than generous providing our family with the true taste of Alaskan salmon. Tonight’s fish was Sockeye from the Prince William Sound – on the other side of the region as the last Sockeye shipment. This one felt a little bit tougher to me than the first Sockeye and the king, but our seared + oven-finished at 400* for 10 minutes method was still delicious.

tapas (Copper River salmon with mojo sauce, lemon-garlic chicken wings, and mango-pluot gazpacho)

Jul 23, 2011

The Manhattan [food] Project

The fish and chicken too a little more effort, but only moderately so–the chicken wings were a simple combination of lemon, garlic, white wine, olive oil, and parsley. The mojo for the salmon was garlic, olive oil, cumin and pimenton de la vera, and the salmon was simply gently browned on all sides and doused in the stuff.

Wanderer

Jul 21, 2011

Kath Eats Real Food

High heat + lots of salt + lots of oil = salmon crisp. This was from the Copper River salmon marketing association who sent a GIANT piece of fish a few weeks ago. We couldn’t eat it all – even with Karen’s help and leftovers – so I sliced it into pieces, individually wrapped them in plastic wrap and froze them. Perfect for a quick dinner (just remember to thaw ahead!)

Salmon & Spinach Pesto Pasta

Jul 20, 2011

What's Cookin, Chicago?

My favorite salmon? Copper River Salmon, hands down! My friends in Alaska have generously been sharing the season's bounty and I recently received some Sockeye Salmon to play with. One of the things I made with the salmon was this Salmon & Spinach Pesto Pasta. The creamy spinach pesto sauce compliments the fresh salmon ever so delicately and makes for a colorful and flavorful pasta dish.

Let's Lunch | Home Cured Copper River Salmon | Gravlax

Jul 18, 2011

Chez Us

Our luncheon date this month was to share nibbles that we enjoy with a glass or two of Champagne. I had a few recipes I was going to share with my group; but, then this gorgeous shipment of freshly caught Copper River Salmon showed up just in time (almost just in time) for the party. I knew instantly what I was going to do with some of it.

Meatless Monday | Copper River Salmon Salad with Creamy Asian Avocado Dressing

Jul 11, 2011

Chez Us

We came back from holiday, just in time to receive another shipment of freshly caught Copper River Salmon; this time it was gorgeous sockeye. It really is a beautiful thing, to tear away the packaging, take a breath, and have the fresh caught smell of fish, completely engulf you…….hmmmmm! I have been thinking about this shipment since the last one, and have some glorious things planned.

home-curing salmon (Copper River sockeye gravlax with goat cheese over a bagel)

Jul 09, 2011

The Manhattan [food] Project

Perhaps I should backtrack a bit–so at the beginning of the month the kind folks at Copper River sent us some Sockeye salmon to play with, and so Michael and I wanted to try out a few new (to us) preparation methods. He took half of a fillet to try his hand at hot smoking and I took mine to turn into gravlax.

Homemade Gravlax (Copper River Sockeye Salmon)

Jul 06, 2011

Tiny Urban Kitchen

I had two fillets, so I decided to try something a little different this month. Why not try making my own house-cured salmon?

Spice Rubbed Salmon

Jul 05, 2011

What's Cookin, Chicago?

A little over a month ago, I was super excited about Copper River Salmon Season starting. It's a special season where prized salmon in the Copper River of Alaska are harvested. Salmon from this part of the world are extremely rich and amazingly delicious. It's distinguishable by the bright red color and fresh taste.

Food Stories

Jul 02, 2011

Kath Eats Real Food

On Thursday another delivery from the Copper River salmon marketing association. Wild Alaskan salmon is my favorite fish (no offense sardines!) and I was thrilled to receive these fish to help create excitement about the Copper River season. I would love to travel to Alaska someday! Last month they sent King salmon, which is in season in the spring, and Sockeye rules the summer season

June 21, 2011

Jun 21, 2011

Canal House Cook Lunch

In celebration of the summer solstice: A summer salad of grilled Copper River wild salmon, sliced potatoes buttered with lemon-anchovy mayonnaise, and early ripe tomatoes with fresh herbs and really good extra-virgin olive oil.

Grilled Copper River Salmon with Dill Pesto

Jun 19, 2011

Chez Us

May brought us fresh Copper River King Salmon. We were so excited when a package arrived on our doorstop; so fresh, that we could still smell the cool, crisp waters glistening over the silvery skin. King is the largest of the salmon from the Copper River.

dinner and a movie (quasi-bouillabaisse and Day for Night)

Jun 18, 2011

The Manhattan [food] Project

Making a big pot of fish soup was not even the initial plan to use up the rest of our Copper River salmon, as I had this lovely Gordon Ramsay recipe ready to go on Friday night–plans that quickly died when my train ride lasted three times as long as it should and it was pouring out and neither Michael nor I felt much like cooking anything by the time we both got home. The recipe wasn’t ideal anyway as our salmon was kind of hacked up after Wednesday’s paillards, so when I suggested using them as the firm fish in the bouillabaisse instead, Michael was immediately on board.

dinner (wild king salmon paillard, sweet-and-sour shallots, and Bloomsday)

Jun 16, 2011

The Manhattan [food] Project

Earlier this week, three mostly-unrelated but equally thought-provoking prompts caught my eye: a New York Times piece on the Spanish chefs filling the cocina de vanguardia void left with the closing of El Bulli, a professional chef waxing poetic on the superiority of home-cooked meals, and the weekly prompt for Serious Eats’ Weekend Cook and Tell on essential cookbooks.

Copper River King Salmon

Jun 12, 2011

Joylicious

This Summer I’ll be representing Dallas as one of the Copper River Salmon Fresh Catch Crew Members where I’ll be pointing out places I spot CRS through my Facebook Page and Twitter and sharing all the wonderful recipes I’ll be making using Copper River Salmon. My first shipment arrived last week: Copper River King Salmon — the king of quality, flavor and nutrition.

Debriefing

Jun 11, 2011

Kath Eats Real Food

During this busy time, dinner tonight was courtesy of the Copper River Salmon Flavor Sampling Club! Copper River’s spokesfolks sent me this beautiful piece of fresh salmon on ice yesterday, and it was perfect timing for dinner tonight. Of all the salmon varieties, King (aka Chinook) is my very favorite. It seems to be the most succulent of King/Sockeye/Coho and it’s the one I look for on menus. It also has the highest omega-3s of all salmon species!

Oceanaire's Rick Kimmes talks Copper River salmon plus a recipe

Jun 09, 2011

CityPages

​So what's the big deal about this Copper River Salmon we've been hearing about? To get the scoop, the Hot Dish went to Oceanaire general manager Rick Kimmes to find out more about the bounty from this Alaska river and what makes it so delish. He not only educated us but graciously gave us some preparation tips and a bona fide Oceanaire recipe from the home office.

Copper River Salmon (King)

Jun 06, 2011

Tiny Urban Kitchen

Like I said earlier, this is definitely the best salmon I've ever had. It was fatty, succulent, flavorful, and grilled up beautifully. The skin was crispy and I loved the way the fat melted in a way that made the filet even better. I've always loved King salmon the best, but I think this particular type of King salmon blows other ones away.

Copper River Salmon Season! And a fun weekend just celebrating that.

Jun 05, 2011

City Girl Chicago

I think a meal becomes extra special when you can appreciate where the food is from. When a personal relationship with the source of the food is formed, the dining experience is heightened. Your own vegetable garden, your local farmer, or knowing the life of the animal. It's all about appreciation.