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Serves 4
One of the great advantages of living in the Pacific Northwest is that we get to enjoy Copper River salmon before anyone else, except Alaska, of course. Here's one of my favorite preparations.
Bronzed Salmon:
4 each 6-ounce portions of Copper River King Salmon
4 teaspoon Salty's Seasoning
Season salmon and place in center of cedar plank. Bake in pre-heated oven at 400 degrees for 10 minutes.
Roasted Vegetable and Potatoes:
1 pound red potatoes, quartered, steamed
12 ounces broccolini, blanched
6 ounces shiitake mushrooms, stems removed and quartered
6 ounces baby carrots, peeled
1 bunch green onions, cut into 2" pieces
2 tablespoons fresh thyme sprigs
1 tablespoon Salty's Seasoning
2 ounces butter, melted
Toss all vegetables and potatoes with seasoning mix. Melt butter in sauté pan and add mixture. Sauté on stovetop for 1 minute and place in oven with salmon. When the salmon is done cooking remove from oven.
Remove salmon from plank and place vegetable mixture in center of plank and top with the cooked salmon