Glorious Copper River Salmon
It's the end of June and the flannel sheets jut came off the bed today. The grill is finally ready for full-on action, not just the occasional use between rain showers it has received in the last couple of months. The indoor table is being passed over for one of the al freso dining rooms available on our property, with every meal, morning, noon and night being taken outside.
Our Trusty Weber
Summer, ladies and gents, it seems, has finally arrived in Oregon.
Some with Pesto, Some Without
I'm determined to use the grill as frequently as possible before Labor Day. A glorious Copper River King salmon fillet swabbed in a layer of fresh pesto, bathed in smoke and heat until the skin is rendered crisp is about as wonderful as a meal gets. A few grilled vegetables, a marinated potato salad and a quintessential Oregon Pinot Noir made for one of the most memorable meals I can recall.
Argyle 2008 Pinot Noir, Willamette Valley
Argyle 2008 Pinot Noir (given 90 points by both Wine Advocate and Wine Spectator, not that I put too much stock in such things) has beautiful balance of fruit, acid and tannin. Spice box on the nose, Oregon berry and cherry fruit and damp clean peat work so perfectly with the crackly-skinned salmon.
Copper River salmon is only available for a very short window, so we are sure to take advantage whenever we see it. The goodness of salmon from this particular river is not hype. These stellar athletes of fish must swim 300 miles up a 1000' elevation in cold waters to their spawning grounds, requiring extra amounts of those precious Omega-3's. It is these conditions that cause Copper River salmon to have its red rich flesh, succulent flavor, firm texture and high oil content which makes it excellent for the grill.
Can you believe that the weather forecast predicts rain again tomorrow? Maybe those flannel sheets came off a day or two too soon.