Copper River Salmon Bruschetta

Cheers It’s Friday! Post Memorial weekend, the kids are out of school, temperatures are sizzling in the mid 90’s AND it’s Copper River salmon and Rose wine season – all signs of SUMMER!

When I spy the first Copper River salmon of the season in the store, my dinner plans immediately change and Copper River salmon is on my dinner menu that night. The season for this salmon is limited usually ranging only from mid May to mid June – SO HURRY, enjoy it while you can get it FRESH and IN SEASON. (For more information click on the link here Copper River Salmon)

I have two favorite ways to prepare salmon. The first is on the grill using apple wood smoking chips that impart an amazing flavor to the salmon. The second is slow oven roasted at a low temperature that results in a moist and flavorful salmon. Either method requires limited seasoning, only a little extra virgin olive oil and salt and pepper – the salmon is the star. I usually buy more salmon than I think I will need for dinner and enjoy the leftovers the next day cold. Yesterday I slow roasted a beautiful piece of Copper River salmon and today for Cheers It’s Friday, it is all about Copper River Salmon Bruschetta and a 2009 Bastianich Rosato. This is a combination that I am savoring every bite and sip!

If you recognize the Bastianich name on the wine label – it is Lidia Bastianich (chef, author & restaurateur) and her son Joe’s wine venture from the family’s native Friuli region of Italy. The wine is made with 100% Refosco grapes. Refosco is known for spicy reds with dark fruit flavors. A chilled glass of Bastianich Rosato paired with Copper River Salmon Bruschetta makes the sizzling start to summer something to cheer about.
Cheers It’s Friday and SUMMER! Enjoy~

Recipes:

Grilled Copper River Salmon with Apple Wood Chips
Ingredients
1-1 ½ lbs. Copper River salmon, in one piece with skin on
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Apple wood smoke chips
Procedure
1. Prepare your charcoal grill
2. Soak two handfuls of apple wood chips in water for at least 30 minutes.
3. Lightly brush salmon with olive oil. Salt and pepper to taste.
4. Grill the salmon skin side down over indirect heat with grill cover on for 20-30 minutes or until done to your preference. Add drained apple wood chips over hot coals half way through grilling time.

Slow Oven Roasted Copper River Salmon
Ingredients
1- 1 ½ lbs. Copper River salmon, in one piece with skin on
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Procedure 
1. Preheat over to 275 F
2. Line a baking sheet with parchment paper. Place salmon skin side down on baking sheet.
3. Lightly brush salmon with olive oil. Salt and pepper to taste.
4. Slow roast in oven for 30-40 minutes or until salmon is cooked to your preference.

Copper River Salmon Bruschetta
 Ingredients
1 French baguette
Copper River salmon – grilled or slowed roasted
Extra virgin olive oil
Persian cucumbers, thinly slices
Greek yogurt
Maldon sea salt
Freshly ground black pepper
Fresh dill
Procedure
1. Preheat oven to 350 F
2. Line a baking sheet with parchment paper. Slice baguette into ½ inch slices. Brush the slices lightly with olive oil and place on baking sheet. Bake for 10 minutes.
3. Assemble the bruschetta; on a bread slice spread a layer of Greek yogurt, top with a layer of sliced cucumbers, followed by slices of salmon and finish with a piece of fresh dill and a sprinkling of Maldon sea salt and pepper.