Pan Seared Salmon with Arugula and Cream Sauce

Copper River Salmon

When it comes to choosing salmon, I am extremely particular! Not all salmon is created equal. And living in the Pacific Northwest, we take our seafood seriously. Copper River Salmon is sourced exactly there – straight from Copper River in southcentral Alaska. The river is 300 miles of turbid glacial water which flows from its headwaters through the Chugach and Wrangell mountains to the central coast where it empties into the Gulf of Alaska, (Copper River Salmon). Wild salmon is harvested by a small fleet of independent fisherman, ensuring the most precise and delicious salmon.

Copper River Salmon was gifted, all opinions and ideas are my own.

Types of Salmon

Every year (May-September) three incredibly delicious salmon make their way to the Copper river to make the 300-mile migration up the turbulant waters to spawn.

Copper River Salmon

During the early part of the season (May-June) Copper River King salmon, also known as Chinook averages 20 pounds and up to 50 pounds. This fish has an exceptionally high oil content and rich flavor.

Copper River Sockeye

May through June you’ll find the smaller Copper River Sockeye salmon that ranges 4-6 pounds. Much smaller in size but big flavor. Firm texture and known for its natural deep red flesh.

Copper River Coho

The final of the three Copper River salmons, Copper River Coho. Coho is available August through September and averages 12 pounds and upto 18 pounds. This salmon is the last in the season and has a more mild flavor and delicate texture.

Nutrition (7oz)	Copper River King	Copper River Sockeye	Copper River Coho
Calories	460	440	280
Fat	26g	22g	8g
Protein	52g	54g	64g
Omega-3	3400mg	2400mg	2200mg

Sourcing Copper River Salmon

Seafood is definitely an area I splurge, I like sustainable and the freshest seafood. Copper River Salmon is widely available throughout the US. You can use Copper River Salmon’s fish finder to locate where you can purchase. As well as loads of recipes, more information about salmon, their fisherman and the process of getting beautiful salmon to your door.

Ingredients

Simple dishes require simple ingredients. We want the flavor of the salmon to shine but also elevate it to something that is simple enough for a weeknight dinner but also great to serve to guests.

• Copper River salmon (I used Copper River Coho for this dish)
• Toum (substitutes available below but I HIGHLY encourage making a batch)
• Onions – the base for most any meal
• Half and Half – You could sub whole milk or coconut milk for a dairy free option but I feel the half and half gives a nice balance where it’s rich but not too rich.
• Parmesan Cheese – Some folks think you can’t add cheese to fish, I beg to differ and some freshly grated parmesan cheese really makes this sauce pop
• Arugula – arugula is a little peppery and quite a delicious green, in this application it’s cooked down – similar to spinach. You can absolutely sub for spinach if you’d like as well.
• Coriander – If you have never used coriander, it has a warm and nutty flavor with a hint of citrus. It’s the perfect accompaniment to fish.
• Black Pepper
• Kosher Salt – I prefer cooking with kosher salt vs table salt, it is not quite as salty and allows you to adjust more accurately

Method to Cook Salmon

For this dish, we’re going to be pan searing and then finishing off in the oven. Pan searing really does give the fish a lot of flavor and creates a beautiful crust. A hot pan and seasoned fish is the way to start. From there, a little time and patience to ensure the fish has a nice crust before flipping is crucial.

Start by ensuring that your salmon is dry by patting down with a paper towel, then season generously. Season the skin as well, crispy salmon skin is a treat. Place your seasoned salmon down in a hot oil coated pan (I like this one) and leave it for 3 minutes – don’t touch it or move it! Let the pan and heat do it’s work. Once time has elapsed, the salmon should flip easily and you’ll do the same for the otherside. Our salmon won’t be fully cooked through for this dish as it’ll be finished off in the oven.* See notes in recipe

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Creating a Sauce

Layers of flavor is what makes a dish stand out, building flavors to create depth, the best way to do that is with a sauce. This sauce is fairly simple and really just reducing cream with spices. Adding some parmesan cheese helps to thicken the sauce and gives it a little saltiness.

Layering sauteed onions, arugula, sauce and finally nestling the pan-seared salmon is the final step for this dish.

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Can I use Frozen Salmon?

When working with seafood, fresh is best but if you choose to use frozen, be sure to allow fish to defrost completely in the fridge. Remove from packaging and place on a paper towel lined plate and allow to naturally thaw. Pat dry any additional moisture before cooking.

Does This Freeze Well?

Absolutely! This is a perfect dish to prep and then pack away in small individual containers to freeze once dish is cooled completely. Remove from freezer to thaw the day before you want to enjoy and heat up in a pan or oven for best results.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

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Crispy Lamb Salad with Yogurt Dressing

Grilled Whole Salmon

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