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Have always loved salmon. And a few years ago, my enjoyment of that type of fish was increased when I heard about Copper River Salmon. Excerpt:

The cold rushing waters of the Copper River produce some of the richest, most naturally succulent salmon in the world. Wild Copper River Chinook (King), Sockeye (Red) and Coho (Silver) salmon - with their rich color, firm texture, and wonderful flavor are renowned through out the world.

The Copper River terminates in the Gulf of Alaska and is one of the most pristine river systems in the world. Because of its 300 mile length and the challenges of its hundreds of rapids, the salmon that originate here are noted for their firm, bright red flesh, nutty flavor and the extra oils and fat that they carry to fuel them on their migration to their spawning grounds. The King and Red salmon, arriving in early May, are first salmon of the season to return to the rivers and streams of Alaska.

Take a look at the fish section of the market this time of year and for a few weeks you will see the difference in color between the red-orange Copper River salmon fillets side-by-side with the pale orange farm raised fillets. Splurge for some and taste the difference.

Tonight, salmon is on the menu for dinner.

I keep it simple: a little olive oil on both sides for flavor and so it doesn’t stick to the cooking surface, some white wine, season with salt, pepper and dill weed, and cook at 400 about 10 minutes but do NOT overcook. I take a peek every now and then to make sure it doesn’t overcook which is the most common mistake I see in fish served at restaurants. Repeat, do NOT overcook! After all, sushi lovers eat the stuff raw.

Did I mention not to overcook it?

By Rene (see more of his posts). You can find more of Rene's writing at his own website Rene's Ramblings