I was wondering what to fix for dinner, and then I saw the Copper River Salmon at the store. If you are lucky enough to see this magnificent fish for sale, take out a second mortgage and buy some. The flavor and texture are like no other salmon I've tasted, due to the arduous journey the fish make in frigid waters. The journey is so long and difficult the fish have a higher fat and oil content, which gives them a better taste. I didn't want to mask the flavor by being heavy handed with the fish, and chose to pan roast it and prepare a simple relish made with thyme, olives and orange juice and zest to serve with it. As I was making the relish, I wasn't sure if it would taste good. However, the finished dish was terrific. I could taste all the different ingredients--sweet, acidic, floral, and salty. It was perfect with the salmon, but it would work with other fish too.
Copper River Salmon has a darker red flesh than other salmon. It's only available a few weeks of each year. If you can't find it, use other types of salmon.
This is my submission for Weekend Herb Blogging, which was created by
our fearless leader Kalyn of Kalyn's Kitchen. WHB has returned back to Kalyn's
for this week. So, if you want to make an herby dish, send it to her
before time runs out. She has all the info at her site. My herb of
choice this week is thyme. I have a large pot of it on my patio, always at the ready for seasoning a dish. Thyme
is a very tough and fragrant herb, one of my favorites! It shines in
this relish, holding its own against the orange, shallots and olive
oil.
Salmon With Kalamata Olive, Orange, Thyme, And Celery Relish
(Adapted from The Mustard's Grill Napa Valley Cookbook)
The Relish
grated zest and juice from one large orange
1/4 cup sherry vinegar
about 1 Tablespoon of thinly sliced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup pitted, thinly sliced kalamata olives
1 celery heart, thinly sliced--including the heart and leaves
1 Tablespoon chopped Italian parsely
1-1/2 teaspoon minced fresh thyme
The Salmon
2-4 salmon fillets about 6-8 ounces each
olive oil
salt and ground black pepper
Cherry tomatoes for garnish
Wash, dry and season the fish with salt and pepper. Put a teaspoon of olive oil in a heavy non-stick skillet and heat the pan until hot. Cook the salmon non-sjin side down for about 3 minutes, then turn to the other side and cook for 3-4 mintes more or until the salmon is cooked to a point where it's translucent in the center, when you check with the tip of a knife. Do not overcook! Do not cook until it "flakes". By then, you will have overcooked it.
Place each fillet on top of a spoonful of the relish. Then put a small amount of it on top and around the fillet. Scatter cherry tomatoes on the dish and serve.
You must come to Utah and cook this for me! Of course it will be out of season by the time you get here, and we probably can't get it in Utah anyway. It looks just fantastic. I really like thyme; I think it's such an underappreciated herb, don't you? This relish sounds like it has so many interesting flavors. Just fantastic.
Posted by: Kalyn | June 29, 2007 at 08:23 PM
Wow oh wow. . . this would just be so very good. I love salmon. I've only had this Copper River Salmon when we visit our son in Seattle but it really is beautiful flavor!
Posted by: MyKitchenInHalfCups | June 29, 2007 at 08:51 PM
MY FAVORITE DINNER!!!!!
MAKES MY MOUTH WATER SALMON HERE DOESN'T
LOOK LIKE THAT!! DO YOU THINK I COULD EAT
THAT WITH ALL THOSE INGREDIENTS??
I LOVE YOUR PICTURES OF EACH RECIPE AND
CHECK EACH DAY
LOVE BUNTY
Posted by: Bunty | June 30, 2007 at 06:05 AM
Sher,
Another great salmon recipe. I will be making it this week for the family.
Nancy
Posted by: NancyWarden | June 30, 2007 at 07:46 AM
You can't beat that color or flavor! What interesting flavors in your relish too.
Posted by: Callipygia | June 30, 2007 at 11:47 AM
ohyum, i agree about the fatty salmon is the tastiest. that angel hair is no slouch either. i'm coming over, is it hotter than the blazes there yet? its getting there here in downtown! oh if it would only rain....
Posted by: aria | June 30, 2007 at 12:36 PM
what -- no pussycats??
good, then i won't have to share any of this wonderful fish!
sher, next time could you not cook it and leave everything else off?
that would make me happy, MEOW!
ps: tell upsie & sundance i'll be back a little later to see if they're around. did you release those bratty squirrels?
Posted by: taboo | June 30, 2007 at 02:26 PM
The olives would really cut the richness of the salmon -- what a lovely combination. Your photo is beautiful, too.
Posted by: Lydia | June 30, 2007 at 06:42 PM
sheesh, like i needed another excuse to want salmon!
Posted by: candy | June 30, 2007 at 11:01 PM
Wow! That sounds wonderful and I love that you use your own thyme. It's really beautiful!
Posted by: Glenna | July 01, 2007 at 10:08 PM
Wow! That sounds wonderful and I love that you use your own thyme. It's really beautiful!
Posted by: Glenna | July 01, 2007 at 10:08 PM
I don't cook salmon enough. Think I'm too used to eating it raw. I've to try making them like yours sometime, thanks, Sher !:)
Posted by: MeltingWok | July 02, 2007 at 02:03 AM
What a beautiful recipe, I'll have to make this soon! I love living in Seattle because of all the delicious salmon.
Posted by: Amy | July 06, 2007 at 06:45 PM
If that tastes only half as good as it looks, I'd die a happy woman.
Posted by: s'kat | July 07, 2007 at 06:26 AM
You nicely dished the plate. Then, all the colors definitely make me want to taste this. The kind of fish recipes I like to cook and serve to my guests for a casual dinner.
Posted by: At Home with kim vallee | July 09, 2007 at 12:57 PM