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Bonneville Seattle is raising funds for the construction of a second Fisher House at Joint Base Lewis-McChord in Tacoma and we need your help.Ingredient of the week: Copper River Salmon
May 19, 2012 @ 6:47 am (Updated: 8:50 am - 5/19/12 )
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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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