by Susie Timm, Head Cheese

My love of salmon started when I was five years old. My dad took me to my first deli in Milwaukee and I experienced the true joy that is fresh lox and cream cheese on a toasted sesame bagel. Many of you who know me well and have had breakfast with me, know that I order this at least 2x/month to this day in delis all over the USA. Since that day, I have found a love for all types of salmon from smoked to grilled to roasted.

The folks at Copper River Salmon contacted me a month or so ago and asked if I’d like to be part of their “Fresh Catch Crew” promotion for the summer–basically they would send me fresh salmon (at no cost to me), straight from Alaska and ask me to prepare it in various ways and share recipes with my readers. “Deal,” I replied.

My Fresh Catch Crew Loot.

So my mission this summer–experiment with the delicious and beautiful salmon, try new preparations and flavor profiles, and share the joy with all of you.

First up, Sockeye salmon. Copper River Sockeye is known for it’s deep red coloring and very distinctive flavor. The salmon were so bright and lush looking–I was excited to make it from the second I opened the box!

Quite the Fresh Catch...

This recipe is very simple and delicious–sadly our grill broke last weekend so I made it in the oven, but it still turned out as scrumptious as I had anticipated.

Right before I slathered on the mustard...

Here’s the recipe (for grilling):

Adapted from Food Network Magazine

Sockeye Salmon with Dill & Mustard Sauce

2 6 oz. salmon filets

2 sprigs fresh dill, chopped

4 lemon slices

4 shakes ground coriander

Mustard of your choice (I love dijon, but whole grain works well in this recipe)

Salt and Pepper to taste

Create a foil packet. Spray with non-stick cooking spray, shiny side up. Place salmon skin down on sprayed foil. Salt and pepper flesh of salmon. Add two shakes of ground coriander to each filet. (or more if desired) Add chopped fresh dill (1 sprig per filet). Add lemon slices. Spread mustard on very top.

Close packet and grill over medium heat for 12 minutes.

This recipe is one of the most delicious preparations of salmon I have ever had! The mustard forms a crust over the other ingredients and the flavors vary from savory to creamy to sharp. Also, I have never had Copper River Salmon before today and it certainly lives up to its reputation as the very best in the world.

If you live in Arizona, you can find Copper River Salmon at AJ’s Fine Foods!

I couldn’t resist giving a tiny taste to the most finicky member of our household…she loved it!

Going in for a sniff...

Nancy the Cat approved. She's an honorary member of the "Fresh Catch Crew!"