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It’s O-fish-al: Copper River Salmon Has Arrived!

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It’s o-fish-ally here! Copper River salmon season has begun, meaning (in our opinion) the best salmon out there is now available at our full-service restaurants, including Ivar’s Acres of Clams on the Seattle Waterfront, Salmon House on North Lake Union and Mukilteo Landing on Possession Sound!

Due to their arduous 300-mile journey home from the Pacific Ocean, these robust Copper River salmon are high in stored omega-3 oils, which translates to a rich succulent flavor. The late spring runs feature both Kings (Chinook Salmon) and Sockeyes (Red Salmon) with deep orange and red flesh. 

Copper River salmon are only in season for a short time, so we wanted to share this very special recipe, from Chef James Somerville of Ivar's Salmon House, in case you want to enjoy from home and need some inspiration. Get it while it’s here, because it won’t last long, and you don’t want to miss out!  

Copper River Sockeye w/ Shiitake Mushroom and Walla Walla Sweet Onions Sautéed in Shallot – Tarragon Butter and Verjus (courtesy of: Chef James Somerville - Ivar's Salmon House)

Serves 4

Ingredients for the Shallot-Tarragon Butter:

  • 8oz Unsalted butter, softened
  • 2oz Shallot, minced fine
  • 2oz Green onion, minced fine
  • 2oz Fresh lemon juice
  • 1tsp Sea salt
  • 1tsp Fresh ground black pepper 

Instructions:

  1. Blend all ingredients together in a small bowl and set aside

Ingredients for the Shiitake Mushroom and Sweet Onion Sauté:

  • 8oz Shiitake mushroom, left whole if small, cut in half if large
  • 8oz Walla Walla onion or Vidalia, julienne
  • 4oz Shallot – Tarragon butter
  • 4oz Verjus or Sauvignon Blanc wine
  • 2oz Extra virgin olive oil
  • Sea salt and Black pepper to taste

Instructions:

  1.  In medium sauté pan heat olive oil over medium heat, add onions and mushrooms, cook for 5 minutes until onions start to caramelize to a light golden brown.
  2. Deglaze pan with Verjus or wine and cook until it has mostly evaporated
  3. Add shallot – tarragon butter and cook for 1 minute more and remove from heat 

Ingredients for Copper River Sockeye:

  •  4 to 6oz Sockeye fillets
  • Sea salt and Black pepper to taste  

Instructions:

  1.  Season salmon fillets with sea salt and fresh cracked black pepper cooked over open flame BBQ or in a sauté pan over medium heat with olive oil.
  2. Cook salmon for 2-3 minutes a side until salmon is slightly opaque in the center.
  3. Place salmon on desired plate and top with a healthy portion of the Shiitake and sweet onion sauté and serve with fresh Washington asparagus and your favorite side starch. Bon Appetite! 

Of course, if you’re looking to enjoy some Copper River salmon without having to cook it yourself, visit our full-service restaurants and check out our unique chef preps! Delicious food, refreshing drinks and beautiful waterfront views…you can never go wrong with that! Make your reservation: www.ivars.com/ivarsreservations