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Simplicity Shines Recipes
Baked Copper River Sockeye with Basil Breadcrumbs
By Melissa A. Trainer
A quick baked salmon with a savory fresh basil breadcrumb topping.
Ingredients
- 2 five-to six-ounce fillets of Copper River sockeye, pin bones removed
- Dash of salt
- 1 Tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup Panko (Japanese breadcrumbs)
- 1 garlic clove, chopped
- 2 Tablespoons chopped fresh basil
- Brush both sides of fish with oil or butter
- 1 Tablespoon olive oil for drizzling over breadcrumbs
Instructions
- Preheat oven to 400°F
- Put the two salmon fillets on a heavy-duty baking sheet. Sprinkle each fillet with a dash of salt.
- Combine mayonnaise and Dijon mustard in a small bowl.
- In another small bowl combine the breadcrumbs, garlic, and basil.
- Divide the mayonnaise mixture between the two fillets and rub evenly over each fillet. Pat the basil breadcrumb evenly and firmly over the top of each fillet.
- Drizzle the oil evenly over each breaded fillet.
- Bake the fillets for about 10 to 12 minutes, or until fish is opaque and the flesh flakes easily with a fork.
- Brush both sides of fish with oil or butter
- 1 Tablespoon olive oil for drizzling over breadcrumbs
Simple Seasonal Sides:
- Sliced fresh tomatoes, steamed asparagus, or spring greens such as chard, spinach, or baby kale.
Baked Copper River Sockeye with Tandoori Topping
Inspired by the flavors of India, this baked salmon recipe uses a tandoori spice mixture to complement the salmon.
Serves 2
Prep time: About 30 minutes
Ingredients
- 2 five-to-six-ounce fillets of Copper River sockeye, pin bones removed
- Dash of salt
- 2 Tablespoons mayonnaise
- 2 teaspoons Tandoori spice mix*
- ½ cup Panko (Japanese breadcrumbs)
- 2 Tablespoons chopped fresh cilantro
- 1 Tablespoon olive oil for drizzling over breadcrumbs
Instructions
- Preheat oven to 400 F.
- Put the two salmon fillets on a heavy-duty baking sheet. Sprinkle each fillet with a dash of salt.
- Combine mayonnaise and Tandoori spice mixture. Season with a pinch of salt.
- In another small bowl combine the breadcrumbs and cilantro.
- Divide the mayonnaise mixture between the two fillets and rub evenly over each fillet. Pat the breadcrumbs evenly and firmly over the top of each fillet.
- Drizzle the oil evenly over each breaded filet.
- Put in oven and bake for about 10 to 12 minutes, or until fish is opaque and the flesh flakes easily with a fork.
Serves 2.
*Note: We used the Tandoori Masala spice mixture from Seattle’s Market Spice located in Pike Place Market. When working with any Tandoori mixture, taste it for flavors and adjust the amount used if that mixture is too strong for your tastes.
Simple Seasonal Sides:
- Basmati rice, minty peas, chutney, and raitas
- By Melissa A. Trainer
Grilled Copper River Sockeye with Chimichurri
A quick grilled salmon with a bright and easy fresh chimichurri. All in under 30 minutes!
We call for a mini chopper or food processor to make the chimichurri, but the cilantro can be chopped by hand for a coarser result.
Serves 2
Prep Time: About 30 minutes
Ingredients
- 2 five-to-six-ounce Copper River sockeye fillets, pin bones removed
- Dash of salt
- Canola or olive oil spray for coating the fillets
- 2 garlic cloves, peeled and chopped
- ¼ teaspoon ground cumin
- ½ bunch fresh cilantro
- 2 Tablespoons fresh lime juice
- ¼ cup olive oil
- 2 Tablespoons water
Instructions
- Sprinkle the salmon fillets with salt and spray both sides lightly with oil.
- In a food processor or mini chopper combine the garlic, cumin, fresh cilantro, and lime juice. Pulse the ingredients four or five times to combine and then run the machine for 20 seconds. Add the olive oil and water and process the mixture until it is a pourable consistency but not completely pureed.
- Preheat the grill to medium high heat, about 400 F. Place salmon fillets, flesh side down, on the grill and grill for about two minutes. Flip the fillets to skin side down and grill for about 10-11 minutes, or until the fish is opaque and flakes easily with a fork.
- Transfer salmon to a plate and top with chimichurri.
Serves 2.
Serving Suggestions
- Fresh corn on the cob, sliced ripe tomatoes, guacamole
- By Melissa A. Trainer
Grilled Copper River Sockeye with Nicoise Vinaigrette
Olives, thyme, lemon and garlic bring the flavors of the South of France to this grilled preparation.
Serves: 2
Prep Time: 30 minutes
Ingredients
- 2 five-to-six-ounce Copper River sockeye fillets, pin bones removed
- Salt for sprinkling fillets
- Canola or olive oil spray for coating the fillets
- 2 Tablespoons rice vinegar
- 6 Tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1 garlic clove, finely chopped
- 2 Tablespoons chopped and pitted Kalamata olives, about ten
- 1 Tablespoon finely chopped parsley
- Pinch of dried thyme
- Lemon zest for garnish, if desired
Instructions
- Sprinkle the salmon with salt and spray both sides lightly with the oil.
- Combine the rice vinegar, olive oil, mustard, garlic, olives, parsley, and dried thyme. Mix vinaigrette well.
- Preheat the grill to medium high heat, about 400 F. Place salmon fillets, flesh side down, on the grill and grill for about two minutes. Flip the fillets to skin side down and grill for about 10-11 minutes, or until the fish is opaque and flakes easily with a fork.
- Transfer the fillets to a plate and drizzle with the Nicoise vinaigrette and garnish with lemon zest.
- Serves 2.
- By Melissa A. Trainer
Pan Roasted Copper River Sockeye with Curry Chutney Compound Butter
An easy pan roasted salmon gets saucy with a curry chutney compound butter.
Serves: 2
Prep Time: 30 minutes
Ingredients
- 2 five- to six-ounce Copper River sockeye fillets, pin bones removed
- Salt for sprinkling fillets
- Canola or olive oil spray for coating the fillets and the pan
- ½ stick butter, softened
- ½ teaspoon curry powder
- 1 Tablespoon Mango chutney
- 1 Tablespoon coarsely chopped fresh cilantro
- 1 Tablespoon coarsely chopped fresh mint
Instructions
- Preheat oven to 400 F.
- Season the salmon fillets with salt and spray both sides of the fillet lightly with the oil.
- Blend the butter, curry powder, mango chutney, cilantro and mint in a mini chopper until thoroughly combined. Season with salt and pepper and transfer compound butter to a piece of wax paper or parchment paper. Roll into a chunky log and wrap with the wax paper.
- Spray a heavy ovenproof frying pan* with canola oil and preheat on the stove over moderately high heat. Place the fillets flesh side down in the pan and sear for about one minute. Turn the fillets and sear, skin side down, for about another minute.
- Bake the fillets in the oven for about 7-8 minutes, or until the flesh is opaque and flakes easily with a fork.
- Transfer fillets to plate, put a couple thin slices of the curry chutney butter on each fillet and let it melt to create a simple sauce.
- Serves 2.
- *Check the pan’s manufacturer’s product specifications to be sure the pan is ovenproof.
- Serving Suggestions: Steamed (or roasted) baby potatoes, sliced carrots, minty peas, steamed asparagus
By Melissa A. Trainer
Pan Roasted Sockeye Salmon with Lemon Dill Compound Butter
An easy pan roasted salmon gets saucy with savory compound butters. A simple slice of the butter over the hot fish creates an aromatic sauce that elevates simplicity to new heights.
Serves: 2
Prep Time: 30 minutes
Ingredients
- 2 five-to six-ounce Copper River sockeye fillets, pin bones removed
- Salt for sprinkling fillets
- Canola or olive oil spray for coating the fillets and the pan
- ½ stick butter, softened
- 1 lemon, juiced
- 1 garlic clove, chopped
- 2 tablespoons chopped fresh dill
- Freshly cracked pepper
Instructions
- Preheat oven to 400 F.
- Season the salmon fillets with salt and spray lightly with the oil.
- Combine the butter, lemon juice, garlic, and fresh dill in a mini chopper and process the mixture until it is smooth and well combined. Transfer the compound butter to a piece of wax paper and form into a chunky log and wrap with the wax paper.
- Spray a heavy ovenproof frying pan* with canola oil and preheat on the stove over moderately high heat. Place the fillets flesh side down in the pan and sear for about one minute. Turn the fillets and sear, skins side down, for about another minute.
- Bake the fillets in the oven for about 7-8 minutes, or until the flesh is opaque and flakes easily with a fork.
- Transfer fillets to plate, put a couple thin slices of lemon dill butter on each fillet and let it melt to create a simple sauce.
- Serves 2.
- *Check the pan’s manufacturer’s product specifications to be sure the pan is ovenproof.
- Serving Suggestions: Steamed (or roasted) baby potatoes, sliced carrots, minty peas, steamed asparagus
- By Melissa A. Trainer
Coho Sliders With Homemade Tartar
With their buttery flesh and mild flavor, these sliders can be cooked up in under three minutes!
Copper River Coho, with its buttery flesh and mild flavor, arrives just in time for the busy back to school launch. These quick handheld sliders are great for kids and offer a back-to-school brain boost thanks to the Omega Three fatty acids in the wild fish. Our simple tartar sauce features only three ingredients, all of which are most likely already in the fridge!
And, best of all, these mini sandwiches can be cooked up in under three minutes!
Quick Coho Sliders with Homemade Tartar
Ingredients
- 1 pound Copper River Coho, pin bones and skin removed
- ¼ cup mayonnaise
- 1 Tablespoon lemon juice
- 2 teaspoons sweet relish
- 8 slider rolls (or dinner rolls)
- ½ cup shredded lettuce
Testing Note: If you buyone pound of salmon and then remove the skin, you will have less salmon by weight, hence the possible variation in yield of number of pieces, serving sizes as noted in recipe.
Makes 6-8 sliders.
Instructions
- Cut the salmon into six to eight equal size pieces, about one and half to two ounces each. Season the salmon fillets with salt and spraylightly with oil.
- To make tartar sauce, combine the mayonnaise, lemon juice and sweet relish.
- Spray a nonstick frying pan lightly with canola oil and preheat the pan over moderately high heat.
- Place the salmon pieces in the pan and cook for about 90 seconds.
- Turn each piece over and cook for about another 60 to 90 seconds, or until the fish is just cooked through. (NOTE: Cooking time can vary depending on size and thickness of each piece.)
- Spread a bit of tartar sauce on each roll, top each with a piece of salmon and some shredded lettuce.
- By Melissa A. Trainer
Serving suggestions: Coleslaw, corn, mini potatoes, sliced apples, grape clusters, broccoli salad, vegetable sticks
Copper River Coho with Chanterelle Cream Sauce
A combination of baked Copper River Coho and creamy Chanterelles served with some slender green beans and soothing mashed potatoes
We love this simple combination of Copper River Coho and creamy Chanterelles.
It’s earthiness elevated!
As they say, the secret is in the sauce and for this recipe we make the sauce first and let it sit for a few minutes while the Coho bakes, hands free, in the oven.
While the sauce settles, the Chanterelle essence is absorbed by the cream and the earthiness of themushroom really shines.
Served with some slender green beans and soothing mashed potatoes, we love these harbingers of fall even more!
Serves 2
Prep Time: 30 minutes
Ingredients
- 2 tbs butter
- 3 oz fresh Chanterelle mushrooms, cleaned and torn into strips
- 1 garlic clove, minced
- ¼ cup heavy cream plus more if needed
- 2 five-to six-ounce Copper River Coho fillets, pin bones removed
- 1 tbs minced fresh parsley
- salt for sprinkling
- olive oil for drizzling
Instructions
- Preheat oven to 400°F
- In a nonstick frying pan, melt butter over moderate heat and cook the Chanterelles, stirring for about three minutes, or until they just start to wilt and get glossy
- Stir in the garlic
- Cook the mushrooms, stirring, until they are wilted, being careful not to burn the garlic
- Add two tablespoons of water and stir in the heavy cream
- Simmer gently for about thirty seconds, stirring, to reduce the sauce
- Season with salt and pepper and remove pan from heat
- Put the salmon on a lightly oiled baking sheet
- Season the salmon with salt and drizzle with some olive oil
- Bake in the oven for about ten minutes or until the flesh is opaque and flakes easily with a fork
- Reheat the Chanterelle sauce gently, stirring and adding a bit more cream if needed to loosen the sauce
- Transfer the salmon to a plate, top with the sauce and garnish with minced parsley
Serving Suggestions: mashed potatoes, creamy polenta, French filet beans, sautéed kale
