Copper River Salmon

It was serindipitous that a long-time friend of mine is in town as the Alaskan Copper River Salmon is available in stores. For dinner tonight, I made salmon with a soy-maple marinade, a fruit salad (raspberries, Rainier cherries and peaches), and rigatoni and cheese (for our salmon-averse children). The recipes…

Copper river salmon and marinade
2 T soy sauce
2 T maple syrup
2 cloves minced garlic
2 T vegetable oil
3 salmon fillets, approximately 3/4″ thick; skin’s okay because it’ll come off during cooking.

  • Mix marinade. Place the salmon, meat side down, in the marinade and let sit for 30 minutes
  • On a preheated grill, medium heat, cook the salmon meat side down for five minutes. (What you’re trying for is a seared top.)
  • Flip over and continue cooking until the inside is done to your liking.
  • The skin usually comes off very easily.
  • Enjoy.

Macaroni and cheese is very easy

  • Cook 1/2 pound of your favorite pasta al dente, or slightly undercooked. I recommend macaroni, penne, gemelli or rigatoni, but not zamboni.
  • Drain the pasta. In the same, warm pan, on low heat, add 1 can of condensed milk and 1 1/2 C shredded cheddar cheese.
  • Pour the pasta back into the main pan.
  • Heat and stir until the cheese is uniformly melted.

8 thoughts on “Copper River Salmon”

  1. You said “serendipitous”! 🙂 Yum… I may try these two tonight.

    Did you see that Uncle Ben’s has come out with boxed rice pudding. Not as good as homemade, but passable, I think.

  2. I am trying to cut back on desserts. Well, not really. I’ve just been doing fruit for dessert. I can’t wait for blackberry season!

  3. Can I come eat dinner at your house? OK, I don’t like salmon but the rest of it sounds better than the chef’s salad we had last night (what do you want? it was 94 here yesterday!)

  4. I want to present a complaint, not a comment! Lol
    At that top rectangle sais:- “search me”- and I coudn’t find you. The answer was “No pages were found containing “handsome” ;-o)

    Hug’n’a*

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