IN THE KITCHEN WITH ;opper River Seafoods
ROB KINNEEN
Chef
Alaska sockeye salmon are world-renowned for their rich ;avor and
distinctive deep red color. Preserve the
quality of your Copper River Seafoods
salmon by following a few simple tips.
• When cooking salmon—fresh or
thawed—be sure to remove your fish
from the refrigerator 7-10 minutes
before cooking to “temp” it.
• Refrain from adding salt until just
before cooking in the pan or on the
grill. Salt will pull moisture to the
surface of the salmon if it’s left to sit.
• Before seasoning, use a paper towel
to remove excess moisture from the
salmon, which will result in a nicely
seared surface with minimal sticking
to the pan.
• To prevent the salmon from becoming
dry, remove the fish from the heat as
soon as it ;akes easily with a fork or
is opaque throughout.
• For best flavor and texture, salmon
should not be refrozen and should be
eaten within two days.
