Copper River Salmon Season
The long awaited Copper River Salmon has arrived along with all it's attendant fanfare! We love this salmon - a richer, firmer textured salmon then most other species. The fish's flavor is attributed to the coldness and strong currents of Alaska's Copper River. While the season is a short one, we anticipate serving the salmon through the middle of June this year. Here is a recipe that we have developed using Redhook Brewery's ESB - it's a delicious and simple way to prepare this fish for your first-of-the-season backyard barbecues. (You'll find this recipe in over 200 grocery stores in the month of June.)
Etta's Barbecued Salmon with Mustard Glaze
| 1/2 cup |
Dijon mustard |
| 1/4 cup |
honey |
| 1 small lime zested, and half the lime juiced |
| 1 tablespoon |
finely chopped shallot |
| 2 tablespoons |
Redhook ESB |
| 1 teaspoon |
salt |
| 1 teaspoon |
freshly ground black pepper |
| 6 |
six-ounce salmon fillets |
In a large bowl, whisk together mustard, honey, lime zest and juice, shallot, beer, salt and pepper. Coat salmon fillets in mixture and marinate about 10 minutes. Reserve extra marinade.
Remove salmon fillets from marinade, shaking off excess, and grill (nice sides down) until a good caramelized color develops. Turn and finish cooking on the other side (about 8 minutes total per inch thickness of fish). While barbecuing, brush fish twice with reserved marinade.
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