Top Chef - east coast style

A few years back, when I was still landlocked in the Midwest, and mostly averse to seafood - I met a chef who demanded that I try the 'Copper River Salmon' which had just come in that morning. With a skeptical nod, I agreed to try his dish - and thereafter it forever changed my willingness to partake in our friends from the sea.

The Copper River is a river in Central Alaska, and produces these incredibly rich and delicious salmon which are only available for about 3 to 4 weeks a year - usually May to June.

Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association.

This last week my local grocery store started advertising that the "Copper River Salmon are here!!!" (yes, they used 3 exclamation points). I indulged myself this evening and picked up a fillet, and quite a meal it was.

I prepared the salmon on a Cedar Plank, which adds a bit of smoky and toasty flavor. The accoutrement were fresh Asparagus and Potatoes. Everything was very lightly seasoned with olive oil, salt, and pepper. I also sprinkled a light coating of brown sugar on the salmon. 350 degrees for 30 minutes. Paired with a California Red Zinfandel.

Before:

After:

Even if you're a seafood skeptic like I was - I suggest getting out to a restaurant that is serving Copper River Salmon this month, or pick up some for yourself. That, or a Whopper. Either way really.