Recipe from Enjoy Cooking the Costco Way, page 34
( http://bit.ly/cwcsalmon)
1 tablespoon chopped garlic
1 pound skinless Copper River salmon
1 cup diced fresh tomato
1 cup peeled, seeded and diced cucumber
¾ cup finely diced jalapeño, or to taste
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
½ cup lime juice
½ cup lemon juice
1 tablespoon ketchup
Taro chips or tortilla chips, for serving
Cut salmon into ½-inch cubes. Heat a sauté pan
over very low heat. Add garlic and salmon; cook
just until the salmon has no translucence. Spread
the salmon on a sheet pan; cool in the refrigerator.
In a large bowl, combine tomato, cucumber, jala-peno, red onion, cilantro, lime juice, lemon juice
and ketchup. Gently fold together. Fold in the
salmon, being careful not to break up the pieces.
Chill in the refrigerator for 1 hour. Serve with your
favorite dippers, such as taro chips or tortilla
chips. Makes 4 to 6 servings.
to the rivers each year to spawn and maintain population. Blake explains that this is
tracked using sonar fish counters. If the fish
counters are low, ADFG will close the
salmon season early. If there are more fish
than expected, they’ll let more fishing occur.
• In addition to several laws regarding
the fishing industry and sustainability, the
state also has thousands of square miles of
marine protected areas, which safeguard
sensitive marine habitats from fishing and
boating, according to ASMI.—HM
Ceviche-Inspired
Wild Alaska Salmon
Copper River/Prince William Sound
Marketing Association
Recipe courtesy of Amy Sherman
½ pound wild Copper River salmon fillet,
skin removed
¼ cup Hawaiian salt, coarse sea salt or
kosher salt
1½ cups diced cherry or grape tomatoes
½ cup finely diced sweet white onion
1 green onion, chopped
2 ripe, fresh California avocados,
halved and seeded
Cilantro sprigs or chives, for garnish
Crostini, for serving (optional)
Place salmon in a container and rub both sides
with the salt. Cover the container and chill in the
refrigerator for 24 hours. Rinse salmon thoroughly and soak in a bowl of cold water for 30
minutes, changing the water once, after 15 minutes. Remove fish from bowl and pat dry with
paper towels. Dice fish and place in a mixing
bowl. Add tomato, onion and green onion; toss
gently to combine. Mound salmon mixture onto
each avocado half. Garnish with cilantro or chives
and serve immediately, accompanied by crostini
if desired. Makes 4 servings.
Lomi Lomi Salmon
Butter, lemon, pepper and garlic salt are all you need
for flavorful Copper River salmon. But if you’d
options, look below. Recipe from Enjoy Cooking The
Costco Way, page 166 ( http://bit.ly/cwcsalmon2)
1 ( 1½ to 2 pounds) Copper River
salmon fillet
¼ cup butter, softened, or olive oil
Salt
Pepper
Garlic powder
Chili powder (optional)
Fresh or dried dill (optional)
1 onion
1 lemon
Preheat the grill to 300 F.
Rinse salmon fillet and pat dry. Cut into pieces
that you can manage with your spatula.
Coat the salmon liberally with butter or olive oil.
Season to taste with salt, pepper, garlic powder,
chili powder and dill.
Slice onion horizontally and separate into rings. Slice
the lemon horizontally and remove seeds. Place the
onion rings and lemon slices on the salmon.
Lightly oil the grill and cook the salmon, skin
side down, until you can see the white fat of
the salmon developing on the surface and
edges of the fillet and the fish flakes easily,
about 12 minutes. When cooked, the meat
should separate easily from the skin. Makes 4
to 8 servings.
Southeast Grilled
Salmon
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Lomi Lomi Salmon
Southeast Grilled Salmon
Ceviche-Inspired
Wild Alaska Salmon