Wednesday, June 6, 2012

June favorites: Copper River Salmon and Sugar Snap Peas

Nothing tells me that summer is almost here like fresh Copper River salmon and peas. These foods are now in season and my family has been enjoying them. Below are few quick ways that I use to cook salmon and peas.


1 lb of sugar snap peas
1 lb of Copper River salmon
Canola Oil cooking spray
Olive Oil


1. Wash peas, cut the ends and remove the string. Boil peas for 2 minutes, drain and immediately transfer into ice water. Let peas cool. Once they cooled off, transfer to a bowl, salt and drizzle with olive oil. Peas are ready to serve. Blanching peas cooks them just enough to remove the toughness while at the same time preserves their crispiness.

2. For salmon, preheat oven to 425 F. These days I cut salmon into individual serving pieces prior to cooking. I then spray the pan (ovenproof type) with canola oil spray and fry salmon pieces skin side up for about 2 minutes on medium high until the flesh starts to get nice light brown color. I then flip the salmon skin side down and transfer pan into the oven and cook for another 5-6 minutes or until salmon is done. I prefer medium rare salmon so 5-6 minutes has been just right for me. Of course, you should cook it to your preference.

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