On the last shipment from Copper River Salmon, I got a package filled with smoked and canned salmon goodies. Such a nice way to end my time on the Fresh Catch Crew! The canned salmon was the last to be used and here’s what I did: Salmon Cakes.
So easy to make, something like this is perfect for a weeknight dinner! And if you do have an avocado, I recommend making the sauce too. Very zippy and creamy. Unfortunately, my avocado was extremely pale, so the photos don’t really do the sauce justice. You’ll just have to trust me. It was delicious and very avocado-y. Also, this could certainly be made with leftover, cooked salmon if you had some.
I also find that there’s no definitive recipe for meals like this — a can of salmon (5oz? 7oz? doesn’t really matter!), an egg, diced onion, bell pepper, maybe chopped olives, salt, pepper, whatever and then bread crumbs until it’s the right consistency. This is a great type of recipe to experiment with, so have fun!
Copper River Salmon Cakes with Spicy Avocado Sauce
Adapted from a recipe . . . → Read More: Copper River Salmon Cakes with Spicy Avocado Sauce
This recipe is really delicious and unique (is cedar planked salmon still unique? Let’s go with a yes). It was a bit of an experiment with the last, small piece of my awesome Copper River Coho Salmon. We were actually grilling a whole different meal (Pork Chops) and decided at the last minute* to throw a small piece of the salmon on the grill while the chops were resting. I just happened to have cedar planks and everything else so it worked out perfect.
I’ve used my cedar planks in the oven before, but this was the first time on a grill — wow, what a difference actual fire makes! Very cedar-y and aromatic.
And since this is my last Copper River salmon post, I wanted to mention how wonderful it’s been to blog about salmon over the Spring, Summer and now Fall. I’ve really enjoyed being a member of the Fresh Catch crew and I’m definitely a new fan of this salmon!
Note: This recipe is pretty easy to double or quadruple; just make sure your plank is big enough to fit the salmon and you should be fine.
Cedar Plank Coho Salmon
From from Gourmet magazine
1 . . . → Read More: Cedar Plank Coho Salmon
Wow, I can’t believe I am almost through all of my Copper River Salmon posts. I only have one left for next week. I’ll give you a hint. It involves fire and cedar.
Anyway, this week’s is a little less exciting, but just as delicious. I found a recipe online for poached salmon, which honestly, is something that is not that appealing to me, but it had a sauce that sounded awesome — basil cream. And since our garden is virtually exploding with basil right about now, it seemed like a good idea.
I’ve really liked the Coho salmon, it’s very mild and delicate in flavor, and yet you still know you’re eating salmon. Like I’ve said before, all of the Copper River salmon has been so wonderful, it only really needs some salt and pepper and a hot pan. But, a fun and interesting sauce is always good too.
Speaking of the sauce, you will probably have a little leftover here. Just get the crackers.
Pan-Roasted Coho Salmon with Basil Cream
Adapted from a recipe by Claire Robinson; serves 2
1/4 cup fresh basil leaves
Kosher salt and freshly cracked black pepper
1/4 cup sour cream (light sour . . . → Read More: Pan-Roasted Coho Salmon with Basil Cream
Seeing that Summer is now officially over, here is one of my last Copper River Salmon posts. The latest shipment was fall Coho Salmon and I really made it count and used it for 3 (THREE) recipes!
This first one was something a bit different for me. It seems like most of my salmon experiments have been basically searing the fish in olive oil, with just a sprinkle of salt and pepper (because it’s so good just like that), but when my Coho arrived, it had a little informational card that said Coho was especially good for soups and stews.
“Hmmmm”, I thought, “I like soups and stews.” And it is fall…totally soups and stews weather. After a little searching I found a Fish Chowder recipe in Gourmet magazine that I monkeyed with a bit and ended up with a really delicious bowl of chow-dah.
Notes: You could easily substitute white wine for the ale, I just had ale — Fort George Quick Wit and no white wine and decided to experiment a bit. It worked. Also: the chowder is even better the next day.
Coho Salmon Chowder
Adapted from Gourmet Magazine; serves 2-3
2 tbsp . . . → Read More: Coho Salmon and Corn Chowder with Herbed Oyster Crackers
We went to the coast a couple of weekends ago and I took some great pictures! So I thought I would post a bunch here. But then there were so many images that I wanted to use that I thought it would be better to break it up into two posts. How exciting.
Here’s the first group which mainly covers the first day of our adventures — Gearhart, Pacific Way Cafe and the beach. It was also a really great weekend to head to the coast, as the temperature in Portland hit 100 degrees (the first time all Summer). Surprisingly though, it was also pretty hot at the coast. Gearhart and Astoria were both around 88-ish Saturday and Sunday, which is pretty abnormally hot for there (even in August).
The cat before leaving…she has no idea she’s going on a car ride soon. ha ha.
Walking around a small plant nursery in Gearhart.
A bell on a bike, with an illustration of a bike on it…very meta.
Curry Mussels at Pacific Way Cafe. Very good!
. . . → Read More: Coast Weekend in Photos: Part I