Monday, June 10, 2013

Copper River Salmon

While we were in Billings, Montana, I found a co-op type store called Good Earth Market which I loved.  The produce was either organic or locally grown and they had a wonderful selection of organic, grass-fed meats.  They also had a limited supply of fresh Copper River Salmon.  The season is only 3-4 weeks long so it is wise to buy it whenever you see it.  We snagged a whole fresh salmon, weighing about 4 pounds (which will give us several meals) and were thrilled at the price of $9.99 per pound.  Gerry cut the fish up into 4 salmon steaks (two of which we had for dinner that night) and 4 fillets (probably 10-12 ounces each).  We individually wrapped and froze all the extra salmon to enjoy at least once a week for several weeks.  What an unexpected bonus at a little local market!

I served the salmon steaks with oven roasted asparagus spears.

Seared Salmon Steaks
Makes 2 servings

2 salmon steaks
1 teaspoon coarse sea salt
1 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
Butter, organic grass-fed
Lemon Wedges, optional 

Combine the sea salt, lemon zest, thyme and black pepper in  a small bowl.  Rub seasoned salt mixture on both sides of the salmon steaks.  Heat a skillet (I used cast iron) over medium high heat, melt butter and sear salmon for 3 minutes.  Flip and cook for another 3-4 minutes or until done to your preference.   Serve with lemon wedges.

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