My mother’s doctor advised her to eat more fish, especially salmon, so yesterday I stopped by Fjord Fisheries in Cos Cob to see what they had. Personally, I’m not a fan of farm-raised salmon, I find it bland and unpleasant at the same time. But they were offering wild-caught Copper River salmon at the absurd price of $35 a pound and I bit.
It’s a totally different fish; in fact, possibly the best fish I’ve ever had.
I cooked it simply: preheated an oiled baking pan in a 500 degree oven, then put the fillet on the pan, dusted it with a little salt and pepper and dropped the oven temperature to 275 and baked it maybe ten minutes. I also made a salsa? salad? Of red and yellow bell peppers, shalots, avocado and diced cherry tomatoes with some oil and vinegar and some herbs, all of which I refrigerated ahead of time. With toasted (3 cheese semolina la Brea) bread and rice, it was a memorable meal, and probably took all of ten minutes prep time.
I don’t have the kind of money to buy fish at this price often, but apparently Copper River salmon season runs just mid-May to mid-June, so the temptation is over quickly. Check it out, if you’re so inclined. Beats the hell out of the Bluefish that are coming.