Grilled Salmon with Beurre Blanc and Sustainable Oceans Day
It’s June already…How did this happen? Yikes. One plus side to the whole “we’re half way through the year” thing is that the salmon runs have begun and if you haven’t picked some fresh salmon up from your market yet, you are without a doubt missing out. Sorry, the rhyme slipped in there on accident.
Fresh salmon, or fish of any kind is a wonderful thing to behold. When talking about things of importance like eating whole food, or organically, I feel like I haven’t been given the authority to talk about anything other than a recipe I have created. But please indulge me for a moment or two before I get to the recipe.
Normally I don’t discuss my eating habits in terms of movements I am supportive of – whether it be organic, free range, vegetarian, anything other than whole foods. Truth be told most days, as a girl on a budget, I pay attention to labels of organic ecetera when I can, but often pass them by when I am in a rush or would rather save those pennies and cents for a new food prop or bag of Dove chocolates for my daily lunch treat. But clarifying the stances of each of these movements is something everyone should know so that they can make the best choices for themselves and for their families. A blog I love, Perry’s Plate, has been discussing the importance of staying Whole in a Processed World and it is a very worthy read. I am a firm believer in everything she has touted and I commend her for vocalizing and clarifying all of the questions many of us wonder but dread to ask.
I am 110% behind the fair and equal treatment of animals, whether of the pet variety or the food variety. Happier cows make happier beef and chickens that lay eggs in organic free range conditions yield better eggs. And I know that better fish come from wild-caught conditions – NOT raised on a “farm”.
Feeding a family on a budget is taxing. There is no doubt that food is expensive and takes up a chunk of any families means, so buying organic, free range, or wild-caught can be considered a luxury at times. It may seem like only a dollar or two more, but when added up, it can amount to a great deal for those who are pinching their pennies where ever they can. And in an economy that is just now starting to recover, we’re all doing that where we can.
However, in my pinching of pennies there has been one product that I have not been able to buy that has been raised in a manufactured fashion and that is my fish. In the past I’ve told you about the Seattlite in me who is border line snobbish at the idea farm raised fish, or as I dub them “poop fish”. Living in the great Pacific Northwest we are all to aware of our where our seafood comes from, how it was raised or caught and what types of fish we are willing to consume. Salmon, being the key to our fish diet, is one that many turn their noses up to when it has not been wild caught.
Have you ever compared a piece of beef that was raised on grass as opposed to the mass produced grain? The difference in taste, consistency and texture is astronomical. The same thing can be said for wild-caught versus farmed salmon. Farm raised salmon are not only raise in indecent conditions, left in nets over areas of water that their waste has summarily destroyed leaving them to swim in their own shit. The descication and havoc that the pens wreck not only on the fish, but the ground below and the surrounding sea life is astonishing. Do you want to eat a fish like this? NO! With standard practices that house fish in these conditions, feeding them protein packed food to plump them up and dye them the correct and marketable color – I say for shame!!
Say “no” to Poor Fish! Who’s with me!?
But now that we have discussed the atrocities of farmed fish, I want to talk Wild-Caught. As you know I have partnered this year with Copper River Salmon to create delicious meals using a fish that can only be described as divinity on a cedar plank. Copper River Salmon and other responsible fishing organizations pride themselves on salmon sustainability, responsible fishing practices and a product that can’t be compared to anything else on the market. When you have happier fish you have a tastier experience.
Sustainable practices are vital to not only maintaining our natural resources, but ensuring that they thrive as well.
Ingredients for Wild Copper River Salmon with Beurre Blanc and Blackberry Chipotle Sauce
Salmon:
- 1 pound Copper River Salmon, in 4- 4oz Steaks
Salmon Seasoning:
- Sugar
- Chili Powder
- Pepper
- Cumin
- Paprika
- Cocoa Powder
- Salt
- Dry Mustard
- Cinnamon
Buerre Blanc Sauce:
- Shallots
- Lemon Juice
- White Wine
- Heavy Cream
- Butter
- Salt
For Serving:
- Blackberry Chipotle Marinade
- Couscous
A couple of weeks ago I attended the arrival of the first shipment of Copper River Salmon to Seattle. We are proud of this tradition and I still maintain this is the only city you will ever go to where fish get the red carpet treatment. As part of this proud tradition, the first fish off the plane gets filleted up and cooked up by three of our city’s best chefs in an annual cookoff. This year’s winner was the thrice time winner (in a row) Pat Donahue of Anthony’s Restaurants. To say that it was a work of art would be an understatment. I wanted it in my face.
To make this at home seemed like a feat, but after a few small changes to the chef’s original recipe it was easy to duplicate at home. And a crowd please it was! There is no reason to not add a little flair to your table every once in a while. So please, take some time to buy yourself some wild-caught fish, fix up a dish with flair and be mindful of sustainable and responsible aquaculture.
Happy Sustainable Oceans Day, one and all!
Inspired Homemade Recipes To Try
Wild Salmon with Blueberry Roasted Corn Salsa
Wild Salmon with CousCous and Asparagus
Print
Wild Copper River Salmon with Beurre Blanc and Blackberry Chipotle Sauce
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Grilled
- Cuisine: American
Description
Wild caught salmon with beurre blanc sauce laced with blackberry chipotle sauce.
Ingredients
Salmon:
- 1 pound Copper River Salmon, in 4- 4oz Steaks
Salmon Seasoning:
- 2 Tbsp Sugar
- 1 Tbsp Chili Powder
- 1 tsp Pepper
- 1/2 Tbsp Cumin
- 1/2 Tbsp Paprika
- 1/2 Tbsp Cocoa Powder
- 1/2 tsp Salt
- 1/4 tsp Dry Mustard
- 1/2 tsp Cinnamon
Buerre Blanc Sauce:
- 1 1/2 Tbsp Shallots, minced
- 1 Tbsp Lemon Juice
- 1/3 cup White Wine
- 2 Tbsp Heavy Cream
- 1/2 cup Butter
- Pinch of Salt
For Serving:
- 1/4 cup Blackberry Chipotle Marinade or other berry based sauce or jam
- 2 cups Couscous prepared
Instructions
Salmon:
- Soak Alder or Cedar plank in water for at least 30 minutes prior to cooking. Heat grill to medium hot.
- In small bowl, mix together the salmon seasonings until incorporated – sugar, pepper, chili powder, cumin, paprika, salt, mustard, cinnamon. Sprinkle over evenly over each salmon fillet.
- Place salmon steaks on wood plank, skin side down, and cook until medium or about 140 degrees.
- Remove from heat and cover with aluminum foil.
Beurre Blanc:
- In small sauce pan, heat over medium high heat, sauté shallots in lemon juice.
- Add in white wine, heavy cream, butter and salt. Bring to simmer and reduce until thickened – stirring often.
Couscous:
- Prepare couscous according to package directions.
To plate:
- Pour equal parts buerre blanc sauce over 4 plates. Drizzle blackberry marinade/sauce or jam lightly over the beurre blanc sauce.
- Plate 1/2 cup of prepared couscous in the middle of the plate. Place one fillet per plate over the top of the couscous. Serve immediately.
Notes
Adapted from Pat Donahue’s Wild Copper River King Alder Planked Salmon with Rhubarb Cherry Coulis
Nicely written post, you make very good points here. This recipe sounds delicious, and the salmon looks perfect!
Thanks Villy!! The recipe was a hit and wild salmon was totally the key 🙂
What a great post. I loved Natalie’s series and I am all about grass-fed beef, hormone-free chicken and wild-caught fish. I have found that it is well-worth the extra money. This salmon looks incredible. Salmon is my absolute favorite!
High five for salmon lovers!! Natalie’s series has been great. I am not one to say all of things out loud because I don’t feel like i have the authority haha, but I appreciate when someone so knowledgable can talk about it so well like she did.
Really fantastic recipe – for the rub and the sauce – simple delicious – really interesting about the fish – the salmon looks SUCH good quality!
Mary x
I am SO glad you addressed this! I am the EXACT same way in terms of “movements”. I’m lucky in that I have an excellent, relatively cheap fish place by me where I can get wild caught fish. I think farm raised is absolutely repulsive after seeing it in person in Greece. The fish were literally so close together you couldn’t see anything BUT the fish. No open water. Every time I describe farm raised fish as living in their own shit people think I’m exaggerating. But it’s true! I always feel like a snob when I ask in restaurants if it’s farm raised but I just refuse to eat it. The taste comparison is night and day to me and it’s just something I feel incredibly strong about and will definitely spend the few extra $ per pound for.
Fabulous meeting you at BlogHer Food, Megan — and what a lovely blog you have. I had a taste of the salmon while here in Seattle and have to say that as someone who does not favor salmon, was amazed to find it very delicious. Your advice about avoiding farmed fishis spot on. If in doubt, do without, right? I see so much farmed fish in the market at home. I’ll have to out the recipe on my “To Try” list
Oh my! I was scrolling through after finding you via the Ombre cake. And lo! The words “Copper River Salmon” jumped off the screen at me! You are my hero! I’m an Alaskan trapped in the South. I cannot tell you how much I miss Copper River salmon. Next time you have some, enjoy a bite for me!
Great post… beautiful shots… OMG Megan I’m now officially STARVING!
I’d love to visit Seattle to see fish get the red carpet treatment. What a great recipe to recreate at home. The sauce sounds amazing!
Megan! I just barely found this as I was poking around my stats page. Thank you for the shout out and your kind words! I wish I’d have thanked you sooner. I gave birth the day before this posted and the rest of the summer was a sleep-deprived blur 🙂
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