Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen

Ingredient of the week: Copper River Salmon

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Fillets of Copper River Salmon are shown, Friday, May 18, 2012, after the annual first air shipment of the prized deeply-colored fish arrived from Alaska early Friday morning in Seattle. (AP Photo/Ted S. Warren)

While Thierry Rautureau isn't a huge Copper River Salmon fan, he concedes it's one of the most gorgeous salmon on the planet when it's done perfectly.

So if you do plan to throw down the big bucks for the fish, Tom Douglas says you want to make sure the scales are clean. You don't want bruising because it shows that the fish wasn't kept totally pristine in its journey from water to grill.

You can either buy Copper River Salmon whole or as a fillet. Tom says he's not totally sure how he feels about that, "but at least when it's in the fillet form, you can actually see if there's bruising."

Thierry says if your finger is pushing into the fish too much, then it's been off the boat for awhile.

Talk to the fish monger and they might let you run your finger along the fish to take a look at the slime. You want a good slime that's clear.

As for the actual cooking of Copper River Salmon:

"It's not a good time to use my salmon rub," Tom says. "When you're spending $50 or $60 on fish, it's not a good time to cover the flavor."

Katie O recommends steaming the fish because you lock in all of the natural flavors.

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