Sunday, June 5, 2011
My foodie friend Jen and I were spoiled this weekend, when I received a shipment of fresh off the boat Copper River salmon for us to cook up and indulge in. This is a fish whose season is long-awaited by aficionados, is brief, and absolutely delicious. We had fun Friday night as we cooked up a restaurant worthy meal (truly! and I don't say that often), and I learned a great deal about the fish and came to appreciate it even more.
What's to love: Copper River salmon is an Alaskan super hero of a fish, as they become mighty strong swimming up to 300 miles from the open ocean, storing up high amounts of fat for energy, which brings a rich fish high in omega-3's to your table. We had the King salmon on Friday, which grows up to 50 lbs!
Where to find it: I found the Sockeye variety in the South Loop Whole Foods this past weekend, on sale no less!
And the recipe for Salmon in Lemon Brodetto with Pea Puree (courtesy of the lovely Giada) was just spot on perfect. Easy enough for a weeknight, but special enough for company. The puree was beautifully rich, and the lemon acidity balanced so well with the fish. YUM!
I think a meal becomes extra special when you can appreciate where the food is from. When a personal relationship with the source of the food is formed, the dining experience is heightened. Your own vegetable garden, your local farmer, or knowing the life of the animal. It's all about appreciation.