Melba's Jammin' wrote:
> I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?)

The biggest numbers of salmon come into the Copper River around the 1st
of June but very substantial numbers continue to arrive for a couple of
months. Here's a little graph:
http://alaskaoutdoorjournal.com/Sonar/copper.html
So your fish probably did come from there. If it looked and smelled
good to you it was probably handled properly to get to your farmers
market.

> What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.

I agree that simpler is better for good salmon, and dill and lemon are
perfect for salmon. Our personal preference is to grill it. Brush
with a tiny bit of oil, salt and pepper, medium hot fire. Often I
baste with a 50-50 mixture of maple syrup and soy sauce, but I probably
wouldn't with Copper River. Another good option is to bake on a cedar
or alder plank, but I guess you don't want to go shopping to find one
of those today....

> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.

Gee, I'd have the broccoli with the salmon, a mushroom omelet tomorrow
morning, and a Salade Niçoise later. -aem