Copper River Salmon With Bearnaise
By: Sheri Wetherell
Published: June 6, 2009

There are three things that us Pacific Northwesterners have in our DNA: coffee, micro-brewed beer and salmon. Just before the Copper River Salmon season starts we're like junkies in need of a fix. As soon as this beautiful salmon is available we race to our favorite fish monger, reach deep into our pockets, and shell out the big bucks for this delicious fish.
Ahhhh....
This variety of salmon originates from the Copper River in Alaska, a nearly 300 mile long wildly rapid river that dumps into Prince William Sound. The long and chilly river make it an Iron Man Race for the fish that grow into robust creatures with high levels of body fat and natural oils. The result of their physical effort: one of the richest and tastiest fish in the world. Its beautiful red color and firm flesh make this a must-eat at least twice (if not three times) a week in our household. The freezer is also stocked full of it!
Last night we gave the fillets a simple seasoning of salt and pepper, then grilled them for a brief time on both sides, keeping the centers nice and medium-rare. Barnaby whipped up a healthy version of a béarnaise sauce using olive oil instead of butter (gasp from the French!) and we placed it all on top of fresh linguine. With truffle oil drizzled over grilled asparagus and a butter lettuce salad on the side, we were in Copper River Salmon business.
Click below for a classic béarnaise sauce, but don't be afraid to make it more heart healthy by substituting olive oil.

More photos of Copper River Salmon found here:

Comments:
nhughes2111
June 7, 2009

That looks really good
ayie

Hi foodista!  Thanks for dropping a comment to my blog.  I'll also save your site so I can keep checking, I like your contents.  
Have a good day!
Ayie
Jeremy

I absolutely love Salmon from the Copper River. There is nothing better and you are right about the anticipation during that time of year. I think your recipe with the bernaise sauce looks delish!