Fresh Alaskan Copper River Sockeye Salmon. Sear it with your favorite seasoning and serve with this easy fava bean salad.
Those Alaskan fishermen are at it again. Out there in all sorts of weather just so we can enjoy some of the worlds best salmon, and this time it's Copper River Sockeye Salmon. Known for it's amazing deep red color, which the salmon get due to the orange krill in the ocean, sockeye is also prized for it's flavor.
Look carefully for it the next time you're at the store, because Copper River sockeye salmon is only available from early June to Late July. I urge you to try it, wait up... I beg you to try it because it's so good, and you'll notice in a second how superior it is to regular salmon.
No added dyes or raised in small spaces, just bursting with healthy omega-3s and vitamin D. It might even be a face palm moment for you.
Another reason why I love salmon so damn much is because you can cook it tons of different ways, and eat it with almost anything! When I'm not grilling it like this King Salmon filet, I might be baking it in the oven with a mustard glaze.
I also know for a fact that beer battered salmon tacos are the bomb! This is true and has been verified by my kids. And don't even get me started on salmon in my pasta. Salmon every day!!
All I needed to do to this sockeye was drizzle it with some olive oil and season it with my favorite spice mix. The salad takes a teeny bit more time but well worth it.
This was my first time cooking fava beans, no joke! Once you get them out of their long thin jackets pop them in some boiling water for about 40 seconds and then straight into ice cold water.
This is where I almost slipped up because they still have an outer coating that looks grey in color. I was super disappointed because I pictured bright green beans in my head and thought I had overcooked them.
I cried (almost).Nope, just take each fava and squeeze it gently. The bright green bean will pop right out- or across the kitchen floor like a few of mine did High five Google, you saved me again.
I was provided with fresh Copper River Sockeye Salmon to create this recipe. All other ideas and opinions are my own.
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