Copper River cook-off

We've had three days in a row of crystal blue mornings and sunny skies. Today it might finally reach 70 degrees at SeaTac airport. Be still, my heart.

Here's another sign of spring in the Northwest-- the first shipment of Copper River salmon arrived from Alaska on Tuesday. From Seattle it hops across the country making restaurant chefs and gourmet cooks happy for a few weeks. Just out of curiosity, I goggled copper river salmon restaurant specials new york city and found an "opening price" of $43.95 at an oyster bar for lunch or dinner entrees. A generous restaurant serving is usually a 6 oz. fillet. Special, indeed.
The first plane arrives with media fanfare, and the lucky pilot always shows off a big one.
The grills are already fired up when the plane lands, and Seattle chefs compete right on the tarmac for best recipe. They have 30 minutes to prepare the fish for a panel of judges.

Yesterday at Fred Meyer (Krogers) I saw you could buy a whole Copper River salmon for $15.00 a pound. But I won't be grilling salmon tomorrow or sitting around blogging. I'm signed up to fry my brain in a 7 hour class at the Community College on Photoshop Elements. Can you teach old dogs new tricks?