Copper River salmon is back and in honor of this fresh tasting fish celebrating its 40th year, I thought I would share my all-time favorite salmon dish from Danielle Kartes. Danielle is a Seattle native and author of three of my favorite cookbooks: ‘Rustic Joyful Food’, ‘Generations’ and her latest, ‘Meant to Share’ which is where this recipe comes from. All three books are equally as popular and available in our store. Come grab one or all three! They sell quickly but don’t worry, I always restock.
In 1983, a small group of Copper River fishermen had the idea to figure out a way to provide this fish fresh instead of canned, to the consumer. What’s not to love about fresh fish with high minerals and oils and a delicious taste. For success, it took a little maneuvering, advisement from Seattle consultant, Jon Rowley, and improvement with quality and handling. The fishermen were able to land Seattle restaurants as clients and after that the lower 48 caught on.
Below is the recipe from Danielle. For an extra bonus, follow Danielle on instagram. Her feed is fun and filled with videos of her cooking, laughing, life tips and gorgeous photos.
Baked Salmon with Strawberry Basil Relish and Herb and Parmesan Israeli Couscous. Written by Danielle Kartes from the book, ‘Meant to Share’.
Baked Salmon Ingredients: 2-2.5 pounds of wild Copper River Salmon, 1 teaspoon olive oil, salt and pepper to taste
Strawberry Basil Relish Ingredients: 2 cups halved, chopped fresh strawberries, 1/4 cup of olive oil, 1/2 cup chopped fresh basil, 1/2 lemon, salt and pepper to taste
Preheat oven to 350˚ and line a quarter sheet baking pan with parchment paper. Place salmon on the paper and rub with olive oil. Season with salt and pepper, and bake 10-15 minutes or until salmon is cooked through but not overdone. it should flake easily. Meanwhile, mix ingredients for the strawberry relish, except for the lemon. Top salmon with the relish and squeeze lemon all over the fish. Serve warm or room temperature.
Herb and Parmesan Israeli Couscous Ingredients: 1.5 cups low sodium stock or water, 1 teaspoon kosher salt, 1 cup Israeli or large pearl couscous, 1/2 cup roughly chopped fresh basil, 1/2 cup chopped fresh flat leaf parsley, 1/4 cup chopped fresh dill, juice of 1/2 lemon, 1/2 cup shredded parmesan cheese, 1/4 cup olive oil, salt and pepper to taste.
Bring the stock or water, olive oil and salt to a boil, then add the couscous. Cover and reduce heat to low. Cook 10 minutes. Place the cooked pasta on a plate to cool for 5 minutes, then add the warm couscous to a mixing bowl and top with the herbs, lemon juice, cheese, olive oil and salt and pepper. Gently toss and serve.
Plan a gathering with your family and friends. Follow these links for a few of my favorites for serving up a summer picnic or barbecue.
- Galvanized and wicker plates with pretty pattern parchment liners that are disposable and bio degradable by Plate & Pattern.
