Copper river salmon with vietnamese rice salad. The rice salad was made with brown rice, cucumbers, carrots and a vinaigrette dressing made with vietnamese fish sauce. The salmon was seasoned with salt & pepper, drizzled with extra virgin olive oil and broiled.
For those of you who don't know, Copper River Salmon is only available about three to four weeks out of the year...usually from mid-May to mid-June. Normally, Mr. Moc and I eat the sushi version of this fish but this year we brought some home to make. Copper River Salmon is fattier, tastier and richer in flavor than regular salmon. Luckily the fatty salmon is good for us because of all the Omega-3 oils. --MM
Tuesday, June 27, 2006
Copper River Salmon
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4 comments:
oh! they had that (the fish) at walt's wharf but i didnt get it, obviously.
--RD
ohhhh, I didn't know that! I just had sushi, I bet not all sushi placces have copper river salmon.
Jill - if they had copper river salmon, I'm sure you would know...they would definitely let everyone know that they had Copper River Salmon! --MM
This is mountainhiker from Flickr. I stumbled upon your blog from bokchoyboy's blog. I am glad that I can see your food pics here.
I love salmon, but I never tried copper river salmon. It must be delicious since fat has tasty textures. :-)
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