It was beautiful in our neighborhood yesterday, and fairly quiet, too-- I suppose because everyone was out enjoying the perfect sunny day instead of mowing their lawns. We spent time cleaning up after the roofers and then I washed the windows and tried to get caught up on the weeding.
We toyed with the idea of riding the West Seattle water taxi over to the waterfront for supper, but as the day went on the thought of searching for parking at Alki and fighting the tourist crowds became less appealing. I decided to make a treat at home instead.
No, I don't spend this much for a piece of fish very often, but this is fresh Copper River sockeye! And to put it in perspective, on the Seattle waterfront ten bucks buys you a mediocre, greasy fish n' chips in a cardboard basket.
There are many different and elaborate methods for cooking Copper River salmon. But I think the fish should be the star of the show, and simplicity is best.
Forget about healthy olive oil, and start with a nice gob of butter. The healthful benefits of the wild fish fat will make up for it. Heat the butter on medium high with a teaspoon or so of fresh lemon juice.
Sprinkle the fish lightly with seasoning salt. I always start skin-side-up to allow the "presentation side" to brown for about 5 minutes.
After you flip the fish, the skin cooks and will pull away when you serve the fillet. Sprinkle the top with a tablespoon or so of fresh dill. We like salmon moist but cooked through-- not raw and translucent in the middle like most chefs would do.
That fillet made two generous, luscious portions. Certainly more Copper River salmon than gets doled out to diners in fancy restaurants.
OK, this last picture is out of focus because I was in such a big hurry to tuck in. The perfect dinner for an early summer evening. Bon Appetite!
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