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By mlb, on June 14th, 2012%
I had a tough time deciding what to do with the remainder of my Copper River Sockeye Salmon and then it came to me…smoked salmon and bagels! So simple but so delicious. And I really don’t use my stove-top smoker enough (I highly recommend this smoker — everything I’ve used it for has turned out delicious, it’s dishwasher safe and easy to use).
Anyway, so I came across this recipe and because I am always intrigued by cooking with alcohol, I gave it a try! I think the idea is to remove any fishiness from the fish, but with this salmon, I really don’t think that would have been a problem at all. The end result was a moist, flavorful smoked fish that went great with some Kenny & Zukes bagels (they have them at pdx Whole Foods now!), veggie cream cheese, capers and chopped red onions. It was a wonderful Sunday brunch.
Sunday Morning Sockeye Smoked Salmon
Adapted from a recipe by Steven Raichlen in Food & Wine magazine
1 pound salmon fillet
3/4 cup vodka or rum
1 cup dark brown sugar
1/2 cup coarse salt (kosher or sea)
2 tbsp freshly ground black pepper
1 tbsp ground coriander
1 tbsp Alder wood . . . → Read More: Copper River Salmon: Sunday Morning Smoked Sockeye Salmon
By mlb, on June 12th, 2012%
Cocotte Bar & Bistro
2930 Northeast Killingsworth St
Portland, OR 97211
Oh, it’s the return of Tuesday Night Dinners…and what a return it was. Tonight, we ventured out to the Northeast and Cocotte. I have to admit, I made the reservation initially because I was swayed by the promise of 1000 Open table points, but really I had wanted to try it for a while anyway, and I’m so glad we did!
Nice cocktails, great atmosphere, wonderful service and hey, I even scored the very last Poulet en Cocotte of the evening. But more on that in a bit. Here are some photos of the meal.
Let’s go in, it’s cute!
Obligatory menu/cocktail menu shot.
Bread with strawberry black pepper compound butter.
The space…small but welcoming. Great tin details on the wall.
See…also cute hanging lights.
Mère: Hendricks Gin, Dubonnet Rouge, Lemon (London Late 19th Century).
This was so good! White Bean Soup: Foamed Hazelnut Milk, Coral Mushroom “Mignonette.”
Leeks Vinaigrette: Leafy Greens, Lemon Dijon Vinaigrette, Shaved Radish, . . . → Read More: NE Portland: Cocotte Bar & Bistro
By mlb, on June 9th, 2012%
Since we were out of town until the beginning of June, I didn’t actually get my first Copper River Sockeye Salmon shipment until yesterday. It was hard to be patient while everyone else on the Fresh Catch Crew was doing awesome things with their salmon, but the wait was completely worth it, because last night we had the most amazing salmon meal!
I knew I wanted to do something fun but also something a bit simple so the wonderful flavors of the sockeye salmon would show through. This was that thing.
Sure, the sauce is pretty heavy and strong, but the fish is just cooked with just salt, pepper and some olive oil. Then it sits gently on top of the sauce. Perfect! Another nice thing is that after the salmon, you probably even already have everything you need to make this salmon dish. Go ahead and look. I’ll wait…See, I told you so.
And I could not believe how nicely crunchy the skin side got in only a few minutes. Delicious! This is honestly some of the best salmon I have ever had.
Salmon with . . . → Read More: Copper River Salmon: Sockeye Salmon with Agrodolce Sauce
By mlb, on June 7th, 2012%
I was really excited for this French Fridays with Dorie as I’m always on the lookout for recipes to make with my fancy-olive oil and also because I’ve had olive oil ice cream before and it’s really good! This recipe was no disappointment, either. Both jwa and I really loved it. The olive oil you use probably makes all the difference, of course.
I decided to go with my Oregon Olive Mill Arbequina Olive Oil, as it’s nice and fruity. And because there’s only two of us, I opted to make a half recipe, giving me about one pint of ice cream. In retrospect, I maybe should have made a full recipe as all of the ice cream is now gone. So sad. Anyway, this was delicious on its own but also with some quick & lazy toasted-kinda-candied almonds*.
Okay, on with the pictures! And here’s a link to everyone’s posts.
The star of the show, the olive oil.
Mostly soft-servish…I was a little impatient.
In a bowl, ready for about an hour of freezer time.
 . . . → Read More: FFwD: Olive Oil Ice Cream
By mlb, on June 3rd, 2012%
Hello! Long time, no post. I’ve actually been on another epic Southwest roadtrip, so I’ve been unable (too lazy) to post but I’m back home in Portland now and I have some exciting news. I’ve been chosen to be part of the “Fresh Catch Crew”, which is a group of food bloggers who will be posting about Alaskan Copper River Salmon this Summer and Fall. Awesome!
I should be getting my first shipment of Sockeye Salmon this week (sockeye is running huge and bountiful this year and the King is a bit smaller than expected…sometimes that happens!) and I’m really excited and already looking forward to a number of salmon recipes. So far, I’ve decided on making some lox and some hot smoked salmon with this first batch of sockeye. And probably more stuff too. It’ll be a total salmon adventure!
Fishing boats on the Copper River flats in Alaska catching some delicious salmon…for me!
In the meantime, here’s a handy Copper River Salmon locator tool so you can find out where to buy some where you are…I’ve already entered Flying Fish Company in Portland and the Geiser Grand Hotel Restaurant . . . → Read More: Mmmm…it’s Time for Copper River Salmon
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