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Tag Archives: copper river salmon

Asian Grilled Salmon

26 Friday Jun 2015

Posted by Bob and Robin in Alaskan Salmon, Captain's Shack, Copper River Salmon, Dinner For Robin, Dinner With Robin, Food Photos, Main Dish, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Flop, Recipes, Recipes - Marinades, Salads, Salmon, Seafood, What's For Dinner?

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Tags

Asian marinade, copper river salmon, marinade


05Feb2015_1d_DaVincis-Eagle_Table-CenterpieceWell, not all attempts at “kitchen craft” are successful. This is just one case …. there are many. I just wanted to post this one so you know that we do fail, sometimes! This recipe, Asian Grilled Salmon and Marinade, inspired by Ina Garten, to us is way to salty. I used Shoyu Soy Sauce and I think she used Kikkoman Soy Sauce. I added 1 more Tablespoon of mustard than she had. Those are the only differences. Potentially really a good recipe. I will have to work on it to lower the salt.

Copper River Salmon marinating in the mustard/soy sauce marinade.

Copper River Salmon marinating in the mustard/soy sauce marinade.

Grilled Asian Salmon Macaroni Salad Steamed and Buttered White Asparagus Potentially a good dinner. Way to much salt in the recipe. The asparagus, while flavorful, tended to be woody. Will have to trim more of the stems.

Grilled Asian Salmon
Macaroni Salad
Steamed and Buttered White Asparagus

Potentially a good dinner. Way to much salt in the recipe. The asparagus, while flavorful, tended to be woody. Will have to trim more of the stems.

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Copper River Salmon is Here!

08 Monday Jun 2015

Posted by Bob and Robin in Basque Bread, Basque Foods, Beet Greens, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Photos By: Bob Young, Red Chard, Salmon, Seafood, Spinach, Spring Greens, What's For Dinner?

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Tags

copper river, copper river salmon, wild salmon season


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyHere comes the salmon! Copper River salmon notes the start of the wild salmon season. “Barb Knivila – Copper River signals the start of the fresh wild salmon season. Keep your eyes peeled for wild king and wild sockeye out of Bristol Bay and other west coast fisheries!” Copper River salmon is just such a succulent type of salmon. Sweet. Not at all “fishy”. Very red meat. Great for steaming …. especially packet steaming. Add a little lime, lemon, French tarragon, sea salt and fresh Tellicherry pepper and you’ve got an awesome dinner. Better yet, let the fish marinate in this citrus over night in the refrigerator. Then add a little riesling wine for the fish to steam in. Yummers!

The packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.

The packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.

Copper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you've got a Heavenly dinner.

Copper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you’ve got a Heavenly dinner.

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Awesome Braised Salmon

15 Saturday Nov 2014

Posted by Bob and Robin in Captain's Shack, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner With Robin, Green Peas, Heirloom Tomatoes, Photos By: Bob Young, Rice, Salmon, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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Tags

copper river salmon


15Nov2014_1_Day-After-Snow-Storm_Street-And-BogusAfter an incredible two days of snow, we got close to 10″ here at the house (BSU will play San Diego State tonight in football. 21 degrees at game time; 12 degrees by the final bell. Hope San Diego can handle the cold! Game starts 8:15 MST on DirecTV 208, ESPNU.), it was time to make a super good Copper River salmon dish. Simple, but, I think, elegant. Quick and easy; a 30 minute meal. Left-Click to see the photos enlarged. Cheers!

Braised Copper River Salmon with Pan Sauce Steamed Rice and Peas Quartered Heirloom Tomatoes

Braised Copper River Salmon
with
Pan Sauce
Steamed Rice and Peas
Quartered Heirloom Tomatoes
2012 Frenchman’s Gulch
Chardonnay

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Fish Sticks – Not Mrs. Pauls!

13 Friday Jun 2014

Posted by Bob and Robin in Beer and Food, Boise Farmers Market, Captain's Shack, Carrots, Cheese, Dinner At The Captains Shack, Dinner With Robin, Garlic, Herbs and Spices, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Recipes, Salad, Salmon, Seafood, Spices, Vegetables, What's For Dinner?

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Tags

Beer, Carrot Threads, copper river salmon, Fish Sticks, salmon, sweet potato


In fact, these are made from some fresh salmon. Breading is totally different from the store bought “things”. The recipe follows the photo. Enjoy! We did. This is an awesome way to make salmon.

Housemade Salmon Fish Sticks Special Dipping Sauce Fanned Baked Sw2eet Potato with Garlic Butter Fresh Green Garden Salad wit5h Carrot Threads Full Sale LTD Lager

Housemade Salmon Fish Sticks

Special Dipping Sauce

Fanned Baked Sweet Potato
with
garlic butter

Fresh Green Garden Salad
with
carrot threads and “peachy” peach vinaigrette

Full Sail LTD Lager

And the recipe for both the salmon and the dipping sauce.

Parmesan Fish Sticks and Special Dipping Sauce


Recipe courtesy of Giada De Laurentiis

Total Time: 21 min Prep: 4 min Cook: 17 min Yield: 4 to 6 servings
Level: Easy

Ingredients:
1 (18-ounce) center-cut Salmon Fillet, about 9 by 4 inches, skinned
1/2 c All-Purpose Flour
1/2 t fine Sea Salt
1/4 t freshly ground Black Pepper
3 Egg Whites
1 c grated Parmesan
1 c seasoned Bread Crumbs
Olive oil, for drizzling
1/3 c Mayonnaise
1/3 c Plain Yogurt
1 T Dijon Mustard
1 T chopped fresh Parsley or Chives

Directions: For the Fish Sticks:
Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Directions: Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.

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Good Nutrition Guide

03 Tuesday Jun 2014

Posted by Bob and Robin in Baking, Captain's Shack, Cooking Programs, Dinner At The Captains Shack, Dinner With Robin, Happy Forks, Nutrition Label, Photos By: Bob Young, Report By Robin, Salmon, Seafood, What's For Dinner?

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Tags

copper river salmon, Happy Forks Nutrition, nutrition, nutrition label, nutrition labels


24May2014_1d_Sushi-Joy_Mango-ChickenRobin came across this interesting Nutrition Guide where online, you can make your own nutrition labels or just check to see the nutritional value of your meal. Look at Happy Forks Nutrition. Here is the nutrition label for Baked Salmon II, found in the recipes above. (This is not the recipe for the dish shown here.) I have also added a nutrition to our Green Tomato Relish to see how the program works with a large list of ingredients.

Nutrition label for Baked Salmon II made at Happy Foods.

Nutrition label for Baked Salmon II made at Happy Forks.

This is the nutrition label to our Green Tomato Relish.

This is the nutrition label to our Green Tomato Relish.

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Maggie’s Dinner – #3

02 Friday Aug 2013

Posted by Bob and Robin in Blue Crab, Captain's Shack, Food, Fruits, Grilling, Healthy Eating, Main Dish, Party Time, Photos By: Bob Young, Salads, Salmon, Special Dinners, What's For Dinner?

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Tags

cedar planks, copper river salmon, grilled pineapple


Maggie's Summer Salmon Salad - Grilled Cedar Plank Copper River Salmon, Sweet Pepper Slices, Celery Slices, Grilled Pineapple, Grilled Apricot, Crab Dip - East Coast Style and Chopped Lettuce. Next week - probably stuffed peppers one day. Hope Maggie and Trish enjoy this plate. Cheers!

Maggie’s Summer Salmon Salad –

Grilled Cedar Plank Copper River Salmon
Sweet Red and Yellow Pepper Slices
Celery Slices
Grilled Pineapple and Grilled Apricot
Crab Dip – East Coast Style
Chopped Lettuce

Next week – probably stuffed peppers one day. Hope Maggie and Trish enjoy this plate. Cheers!

Close up photo of the Copper River salmon.

Close up photo of the Copper River salmon.

Copper River salmon on the cedar planks and ready for the grill. Salt, pepper and fresh tarragon and that's all!

Copper River salmon on the cedar planks and ready for the grill. Salt, pepper and fresh tarragon and that’s all!

Hot off the grill.

Hot off the grill.

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Ginger Lime Salmon

04 Tuesday Dec 2012

Posted by Bob and Robin in What's For Dinner?

≈ Leave a comment

Tags

baked salmon, copper river salmon, dinner, food, roasted potatoes


04Dec2012_1_Captains-Shack_Ginger-Lime-SalmonA wonderful, mild and herbal baked salmon tonight. Copper River salmon, at that.

Baked Ginger Lime Copper River Salmon
Carrots and Spinach Medley
Thyme Roasted Potatoes.

It was a Yum-O dinner!

43.624890 -116.214093

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