Copper River King Salmon With Berry Ginger Salsa Recipes

BAKED SALMON WITH BLACKBERRY GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
• Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.

SALMON WITH GINGER PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

COPPER RIVER BARBEQUE SAUCE

Steps:

• In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
• Lower the heat and simmer gently, uncovered, for up to two hours.

REAL COPPER RIVER SALMON

Steps:

• Chop garlic and onion coarsely.
• Melt butter Rub salmon with butter and then salt well (salt makes things taste good).
• Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better).
• Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly).
• You will impress people!

APPLE-BERRY SALSA

Steps:

• Peel, core and slice apples using a peeler/corer/slicer. Coarsely chop apple slices using a food chopper. Dice strawberries and kiwi using a chef's knife. Place fruit in a small batter bowl.
• Zest orange using a lemon zester/scorer to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice.
• Add zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
• Spoon into serving bowl and enjoy alone or with baked cinnamon chips!

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• 1. Salsa: Using a food processor, puree 1/2 the fresh berries. Add whole berries and pureed berries into a mixing bowl.
• 2. Add the rest of the ingredients (except Salmon) and mix well.
• 3. Salmon: Brush fillets lightly with oil.
• 4. Position on broiling pan, and place 4 to 5 inches from heat.
• 5. Broil approximately 11 minutes per inch of thickness.
• 6. Serve with blueberry salsa.