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Should be in your favorite fish or grocery store by this week end. Either fillets, whole, or steaks, this stuff is made for your B.B.-Q. (Ralphs will have it starting

**x-wingcamewest** · May 15th, 2007, 01:01 PM

Should be in your favorite fish or grocery store by this week end. Either fillets, whole, or steaks, this stuff is made for your B.B.-Q.

(Ralphs will have it starting Sat. morning, 19 May).

DRGinLBC · May 15th, 2007, 01:48 PM

What's the big deal, you ask?

http://gonw.about.com/od/fooddrink/a/copperriver.htm

**darby** · May 15th, 2007, 02:41 PM

Quote:

Originally Posted by x-wingcamewest

Should be in your favorite fish or grocery store by this week end. Either fillets, whole, or steaks, this stuff is made for your B.B.-Q.

(Ralphs will have it starting Sat. morning, 19 May).

Yay!

**Hipcheck** · May 15th, 2007, 03:28 PM

Ive been waiting for this stuff for a long time and heard nothing but good things about it-not to mention I now have something to cook this weekend.

**BeerMan** · May 15th, 2007, 05:09 PM

it would be a good time to fix up the barbie!

**ketel&tonic** · May 16th, 2007, 11:36 AM

I just got a new bbq. Wooohooo!

**OTTo VoN BLoTTo** · May 18th, 2007, 01:01 PM

Thanks for the heads up. Better make some calls and see who's got tha goods...

**rinkrat** · May 19th, 2007, 08:52 AM

Awesome, I'm going down to Ralph's today and get a huge piece. Don't forget the fresh dill!

**rinkrat** · May 19th, 2007, 10:33 AM

OK I went to Von's and Ralph's and no salmon yet. At Ralph's they had a big poster saying COPPER RIVER SALMON COMING SAT. MAY 19th, with all of the health benefits of the fish etc. I'll have to try again later I guess. It should be amazing on the first day it's available.

Lawn Dart · May 20th, 2007, 09:21 AM

Thanks for the heads up...I just got back this morning from the Ralphs at Olympic & Cloverfield in Santa Monica and they were just putting it out. Anybody have any good recipes aside from just grilling it plain?

**rinkrat** · May 20th, 2007, 02:07 PM

I had it last night and it ****ing ruled! I just got some soft butter and chopped up a lot of dill and stirred in in the butter and painted it with that at the end. Topped it with a few lemon slices that I threw on the grill for a few minutes. This fish is so moist and it's still got a lot of texture, almost like a really good steak. I had the butcher cut me a piece that was the tail portion of a filet and it was perfect, about a pound. It's a lot more than last year at 14.99 a lb but it will probably be on sale soon, I couldn't wait.

**OTTo VoN BLoTTo** · May 20th, 2007, 02:16 PM

Quote:

Originally Posted by rinkrat

I had it last night and it ****ing ruled! I just got some soft butter and chopped up a lot of dill and stirred in in the butter and painted it with that at the end. Topped it with a few lemon slices that I threw on the grill for a few minutes. This fish is so moist and it's still got a lot of texture, almost like a really good steak. I had the butcher cut me a piece that was the tail portion of a filet and it was perfect, about a pound. It's a lot more than last year at 14.99 a lb but it will probably be on sale soon, I couldn't wait.

Holy Canoli! $14.99 per pound??? Wow, that IS a big increase. But like you said, it's probably the best Salmon out there. And it's limited quantity makes it even more special.

That recipe sounds WAY too good, rinkrat. Simple is teh best! I'm tryin your way when I get some, but it hasn't even blipped the radar here in Hawaii. We're always way behind (on everything, actually).

**Hipcheck** · May 21st, 2007, 07:48 AM

Yeah Kudos on the writeup RR! Ill be making this as soon as it goes on sale.

roenick · May 21st, 2007, 08:25 AM

Another option for marinading

Cup of Olive Oil (more if needed)
Couple of tablespoons of Balsamic Vinegar (amount to taste)
Fresh sprig of Rosemary (twisted up prior to adding to get essence going)
Salt and Pepper to taste

Put the whole mess in a ziplock bag and refrig for as long as you want.

Put on grill. I have put out the grill method before but flesh down to start until you can flip the fish without sticking to grill (probably 8 minutes depending upon thickness of filet). Flip to skin side and cook for additional 2-3 minutes. Slide spatula between meat and skin and take meat right out of skin. Tasty stuff right there. BTW I was at Pike Place Market (in Downtown Seattle) this past Saturday and the Copper River Salmon is selling big up here as well. $9.99 a lb here.

MadMax · May 21st, 2007, 10:08 AM

Had it last night and thought it had a much more mild taste compared to other salmon that I've had over the years. I would like to get a other pound or so and try another recipe since I just followed my moms recipe last night wich consisted of putting olive oil and butter in a skillet and brown the fish on each side while putting pepper and garlic salt on it and then pouring a 1/2 cup of white whine and cooking it for 5-6 minutes on skin side. Was kinda "eh"...

Whats a good recipe for bbq salmon envolves using foil? I personally dont like the idea of putting the salmon directly on the bbq.

**BeerMan** · May 21st, 2007, 06:34 PM

Quote:

Originally Posted by MadMax

Whats a good recipe for bbq salmon envolves using foil? I personally dont like the idea of putting the salmon directly on the bbq.

cedar wood planks made for such occasion. I bought a pack last week while getting parts to fix up the BBQ (still unfinished). I have never used any planks, just direct to grill.

for those who have sworn by these cedar planks, what's a good way to use it other than just slapping the fish on it and put it in the BBQ?