OMG Copper River salmon

I've been wanting to try out this recipe for blackened salmon for a while, but I'm sort of finicky about my fish. I like to buy wild-caught fresh stuff, and, well, that's tough to come by in Michigan. But today I dashed into Whole Paycheck to see what they had, and lo! It's time for the Copper River catch!

The Copper River king salmon are, by far, the best fish in the world. I'm not even kidding. (I paid 29.99/lb. for this shiznit*, so really – not kidding). The river is long and wild and icy and it makes for salmon with the most beautiful deep red, firm flesh and really high omega-3 oils. Soooo good...

I raced home to whip up the recipe. It's really simple, assuming you have a good spice collection. 15 minutes later, I had these stunning blackened filets with the crispy skin just falling off and zomg yum!!!!

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