Simplicity Shines Recipes

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

Download the Recipe Card

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

Download the Recipe Card

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

Download the Recipe Card

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

Download the Recipe Card

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

Download the Recipe Card