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It's hard to believe we can get fresh Copper River Sockeye Salmon
here in landlocked corn country but it's true and it's time. The best salmon of the year just showed up here in Chambana and we'll be able to get it for about a month or so. We prepare it several different ways but here's our favorite. Slow-Roasted Salmon with Creamed Cucumbers Salmon Fillet Butter Fresh Ginger Shallot English Cucumbers Chardonnay Lemon Creme Fraiche Chives 1. Melt 2 Tbs butter over low heat and cook ginger and shallots until soft. Add 2 cucumbers sliced 1/4 inch thick and saute translucent. 2. Place cucumbers on the bottom of a baking dish just large enough to hold the salmon fillet. Place salmon fillet on top of the cucumbers and pour 1/2 cup chardonnay around the salmon. Add salt, pepper and the juice of half a lemon, then cover with parchment paper and cook in a 200 degree oven for 45-50 minutes. 3. Put the salmon on a serving dish and put the cucumbers and chardonnay back in the same pan you sauteed them in. Cook it down to concentrate the chardonnay, about 5-10 minutes. Add about 1/2 cup creme fraiche and cook until creamy. Add salt, pepper, the juice of the other half of lemon and pour it over the salmon with a sprinkling of chives. 4. Serve with the rest of the bottle of chardonnay and some boiled new potatoes. And the Joy of the Season to you rofb !! -- Ken Fortenberry |
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