A former Assistant Editor at Gourmet Magazine and a freelancer for more than 20 years, Melissa Trainer is an avid cook, writer and gardener. Aside from writing content for a diverse group of clients, Melissa enjoys tending her organic kitchen garden and using the fruits of her labors in her family kitchen. Over the years, Melissa has written for The New York Times, The Wall Street Journal, The Seattle Times, Real Food, Amazon, and many other publications, business, and organizations. For many years she was a daily contributor to Amazon's Al Dente blog, writing daily about kitchenware, recipes, culinary tips and dining trends.
It’s here. The 2025 Copper River King and Sockeye salmon season has launched. The Simplicity Shines with Copper River Salmon Campaign is underway. And, as a result, I’m launching into further recipe development with these rich and robust wild salmon from Alaska.
Yesterday, I found some gorgeous fillets at the Edmonds QFC for $19,99 per pound. I had asked for an eight ounce center cut. However, the fishmonger cut a one pound piece with the tail end intact. I opted to take it.
The tail end of the salmon is often thinner than a center cut. It doesn’t generally have as much fat.These pieces lend themselves to some very inventive preparations one of which is my Salmon Slider technique.
I first developed my Kid-Friendly Salmon Slider recipe for Real Food Magazine back in 2010. I did this because the article was featuring how to stretch one pound of sustainable seafood. (The economy was in a serious rut back then so that’s how I devised that concept. And indeed history repeats itself so I am revisiting that concept!)
And on a purely practical level, I had been making these sliders for my own children and their friends for some time. Everyone loved them, and they always flew off the serving plate!
The sliders only use about one or two ounces of salmon per serving and they are a perfect bite-sized way to feature this wonderful fish economically. The sliders appeal to children. They also make great finger food for a party. They can even be a light easy lunch.
Yesterday, I took that tail end, rubbed it with the Salmon Rub from Market Spice located in Seattle’s Pike Place Market. I drizzled it with oil and baked it in my Breville Smart oven at 400 F for about 10 minutes. The tail end cooked perfectly. It easily separated into quadrants. This made it a snap to plop onto the small slider rolls. A quick homemade chop chop coleslaw and some tartar sauce finished the gig.
These simple sliders are a great way to get a taste of the season in small bites!
Note: These sliders used only about six ounces of that one pound I purchased. The remaining ten ounces or so were baked or grilled for super quick midday lunches. Again, stretching one pound of Copper River sockeye by using it in different ways!
Snap to it! Washington asparagus is in season and on sale!
The season launched just before Easter and I have been “stalking” the local produce departments ever since.
Inherently rich in fiber, vitamin A and C, it thrives in the mineral rich soil of the Yakima Valley, and it’s very easy to prepare.
In the produce department, check the label (or rubber band) and ask for it by name.
Choose stalks that have the tips intact and are displayed standing in a small tray of water, which maintains freshness.
At home, snap don’t cut the spear. Hold the spear horizontally and bend the stalk, The stalk will naturally snap where the tough end gives way to the tender stalk. (This is a great hands on task for energetic kids in the kitchen!)
The harvest should run into June this year so there’s still time to enjoy this local specialty in its seasonal simplicity. For me, I’ve steamed it and served with butter and dill. I’ve roasted it in my Breville Smart Oven with a little olive oil and salt. I’ve served it steamed and nestled with a luscious piece of Copper River Sockeye . I also pickled it raw with a simple brine poured over top.
As for the snapped ends? Those got stockpiled in the fridge and eventually pressure cooked with aromatics, whizzed in the Vitamix and frozen for soup.
I just read Ina Garten’s memoir, Be Ready When the Luck Happens. It was amazing and a true walk down memory lane for me. I am so glad she wrote this.
Sitting here in Seattle, I started my days early this week. Each morning at 4 am, I schlepped out of bed. I grabbed my coffee and devoured every word, earmarking pages as well.
I read the 306 page book in three morning sprints before starting my day at the office.
A great eye opener indeed.
I worked for Ina in the 1980s. Her specialty food shop, The Barefoot Contessa, was on Main St in West Hampton Beach. It was a wonderful experience. I have held it dear to my heart for many years, even after all these decades. I had interviewed for the job earlier in the spring which took place in her airy loft in Manhattan. Shortly after that meeting I got the summer job. I was thrilled.
To this day, I recall my first day at Barefoot.
Ina and Martine were sitting at the desk next to the high-topped deli counter. Gourmet Magazines littered the desk, and I was promptly handed “The Manual.” I was parked in a corner and told to read it which, of course, I did.
Shortly thereafter, Ina bounced over to the bakery and gave me a 1:1 lesson on using the coffee machines and in no uncertain terms I was told to use COLD water. I got direct eye contact at that moment and it’s something I do to this day, of course!
Next up at the bakery counter, I was told “Keep the muffin baskets full. No one wants to buy the last muffin.” Duly noted.
In the afternoon when the pound cakes were lined up. Instructions were: “Cut the first slice and lay it out on the cutting board because no one will be the first to ask you to slice that.” Yep. Got it.
Next? Lox in the deli department. “Slice it thin on angle, using only the long fish slicing knife, and lay it out carefully. If it isn’t right the customer won’t be happy and remember the customer is always right.” Roger that!
Jeffrey? I have fond memories of this quiet and very gentle man circling around the store. He always had a lovely smile. He’d often be back from Tokyo or wherever and Ina was thrilled to have him home. I did not know he had been a Green Beret or that he has written so many books and articles. His books are now on my reading list.
While reading this memoir, I so enjoyed hearing Ina’s voice and revisiting her wisdom and humor. I loved her heartfelt reflections which started with her lonely childhood and wove all the way to the Pandemic and beyond. Ina shared her moments of joy, anxiety, surprise, and fortitude and she did in a way that made her sense of humor and compassion shine. In many instances I was laughing out loud at 5 am or shedding more than a few tears long before the light of day.
In the memoir, she demonstrates how she navigated her life’s course without a road map and somehow kept getting to her destination! Yields. Detours. Disappointments. Roadblocks. Ina encountered them all yet through critical thinking and analysis she somehow circumvented them.
There is so much more I could say here, but I think the essence and the takeaway for me on this is laugh while you work hard, nourish your intuition, and keep all energy fields open for whatever surreptitious blessings may come your way.
Maybe Ina’s recipe for life reads like this?
Start the day with cold water, read the manual but take it with a grain of salt, keep the muffin baskets full, and always wear a smile.
While at the grocery store this morning, I discovered Puget Crimson Strawberries. Large half flats from Spooner Farms were being loaded up at the entrance by one of the produce guys at T&C Markets in Shoreline.
On sale for an astounding $12.98 this was half off the usual price. The strawberries appeared bright, fresh, plump, red and shiny, which are all indications that they were just picked and hauled in from the fields. What’s not to love, I thought.
As the produce guy continued stacking the trays, he told another customer, if she buys them to have a plan because they are fragile and need to be enjoyed in short order.
Alas, I signed on and bought a tray. While mulling how to use them (aside from eating fresh) I decided to pair them with other seasonal favorites–some Copper River Sockeye and sweet juicy Walla Walla Onions. This recipe is a work in progress today, but this little trip to the store reminded me that it is possible to eat locally, seasonally and well on a budget.
The technique for doing so?
Stay alert for what’s in season and watch for the sales at your local markets. And, be prepared to perhaps buy in a larger quantity and use it up quickly. Whether that means, incorporating the sale ingredient into multiple dishes that week, or even freezing it for use later that month.
Here in the Seattle area items to watch for?
Flats of fresh blackberries, raspberries, tayberries and more.
Walla Walla Sweet onions from the East Side of the Mountains.
Fresh Alaska Salmon coming down from The Last Frontier.
Dungeness crab being hauled in off the Washington Coast.
Stone fruits like cherries, peaches, nectarines from the Yakima Valley.
And the list goes on!
About Puget Crimson Strawberries: A large firm strawberry introduced by Washington State University around 2010, it’s very productive and has a balanced good sweet flavor.
Dubbed the Noble Fish over forty years ago, Copper River salmon is indeed a seasonal taste luxury that has withstood the test of time. Thanks to the rugged Alaska region this fish calls home, these salmon–king, sockeye, and coho–are some of the finest salmon available to consumers.
Inherently silky, rich, and robust, they are a seasonal taste that seafood lovers have been celebrating for decades now. When these fish hit the market fresh in May, the annual celebration of salmon begins.
There’s no denying however that these fish come with a price tag that some folks scoff at. The price does fluctuate each year and throughout the season, but for savvy seafood cooks, there are ways to still appreciate these all-American beauties while at the same time being fiscally savvy.
The answer?
Watch the sales in season and avoid any waste.
Buy the fish whole, if possible.
Ask the fishmonger to fillet it, and use all parts of it.
Get creative and try different seasonings and techniques.
Think beyond dinner. Use the trim for breakfast.
I’ve known this for years but last week I was reminded of this when I ventured to Town and Country Markets in Shoreline. Family owned and operated, T&C has, in my opinion, the finest full service seafood counters in the area. Their Big Board Sale Notice featured whole fresh Copper River Sockeye for $7.99 a pound ($17 off the usual price). The Big Board also noted that the fishmongers would fillet the beauties for free.
Without missing a step, I was off to see my favorite fishmongers. I asked for a big fat sockeye and requested that they fillet it and cut it into six-ounce portions. I also asked to keep the carcass, which included the bones, the backbone, the tail and collar because I was going to make stock.
At home, the salmon was gorgeous. Fresh and silky and a small piece cooked beautifully for lunch. Simply sprinkled with salt, drizzled with a little olive oil and seared on my Le Creuset grill pan it cooked in minutes. Served over salad it was great.
This little exercise got me thinking.
How many ways could I use the salmon, fillets, carcasses, collars and even that swanky tail?
When I went back on Sunday to get another salmon, there was a line of seafood lovers patiently waiting and chatting to place their order for a Copper River salmon. The staffers were still serving everyone at a fast clip and with a smile!
I mentioned to one customer that I was going to use the fillets in a variety of ways and that I was going to vacuum pack some with my Food Saver to make easy lunches in the next month or so. She got on board and requested her fillets be cut into 6 ounce “lunch size portions”. She, too, was going to vacuum pack hers.
When she rejected the carcass and bones, she offered them to me and said, “No Bones about it. You can have em!” We all laughed and I was happy to snag them!
Another mom alongside with a baby in tow, got in the conversation. She asked me the best way to have hers cut. I told her to have them filleted and cut into six-ounce portions as the portions are a bit easier to cook than a whole fillet. She loved that idea.
When the guy asked her how she wanted hers cut, she pointed to me and said, “The same as her.”
Clearly, the love for fresh Copper River salmon, with its superior quality, remains a stalwart here in Seattle.
Well, I thought, of course those same techniques apply to a whole Coopper River Sockeye…And so my little experiment began.
My husband and I laid out all the pieces when I got home. We had gorgeous “lunch size” fillets, plus the tail ends, plus the carcass with the backbone and pin bones, Then I had the collars, which still had hunks of meat and cartilage. And I had the swanky tails which in many ways made me think of a mermaid…
So, here’s a little lineup of my creations this week:
Grilled on a Le Creuset Grill Pan
My first easy dish was to simply salt a six-ounce fillet, spray with a little oil and sear it on my preheated Le Creuset Grill Pan. I flipped it and finished the cooking on the other side. It was done in short order and made a great topping for a simple salad.
Sockeye Tagine with Cilantro
Next up? A Moroccan inspired tagine. The traditional clay tagine was perfect. It’s cone shaped dome naturally steamed the sockeye and it came out perfectly cooked and moist. Although most homes don’t have tagine at hand, the concept of baking the fish covered (perhaps lightly with foil) is one that can easily be adapted. The traditional flavorings of onion, garlic, pepper, cilantro and cumin added some culinary spunk to the dish.
Mermaid Broth
Next up? Go for the Stock Option! I don’t normally make fish stock with salmon bones, tails and collars but with these beauties I did. (For stock I generally use white fish such as halibut and cod.) I simply rinsed the carcass, added it to a large Dutch oven and then sprinkled on savories such as carrots, onions, celery and herbs. The tail flopped over the edge of the pan and I immediately chuckled and imagined a mermaid! The medley was gently simmered on the stove for about an hour. I let it cool, strained it and let it cool further. The fish stock came out clear and lightly flavored with scent of the sea. It went into a Leek and Tarragon sauce that I drizzled over yet another six-ounce fillet.
For Stock Option Round Two, made with another carcass, I used ginger, garlic, lemongrass, carrots, celery, scallions to bring some Asian influence on the project. I might use this in a coconut curry sauce of some sort…. still working that one out.
Monday Eye Opener
On Monday morning, I needed a power boost before launching at my desk, so ITook a tail end of the fillet, and with a sharp knife carved off some flesh strips on an angle. I seared those in a pan for about 20 seconds each side, salted and drizzled with a dash of olive oil. They were great with poached eggs and sour dough disks. And, frankly, it really did keep me fueled through the morning, which was great! My Cronometer Nutritional Tracker noted increases in protein and Omega Three fatty acid intake for breakfast that day, so Monday was off to a solid start!
The Bottom Line
I am still working through other concepts, but the bottom line is keep your eyes open for fish market specials featuring Copper River Salmon while its fresh and in season. And, when you do purchase these beautifies, ask questions, experiment and use it all up. Whether it’s bits of trim, the carcass, or the leftovers!
If you want more tips on using Copper River, fresh and in season, check out the tips I wrote last year for the Copper River Prince William Sound Marketing Association. Forty Tips to Enjoying Copper River Salmon.
For some background on the fishery itself, check out Forty Years of Fresh, which I wrote and which explores the history of how this fish made the leap from being relegated to cans to being celebrated fresh at markets and restaurants throughout the country.
My Other Posts on Salmon
Process This: The Ultimate Salmon Burger Recipe-this is a wonderful method for creating a salmon burger without the added fillers of panko, egg, and it uses small bits and bobs of the fish.
What’s your baking go to resource? Who do you call when you’ve got a quandary?
Do you pull those recipes from the family recipe box and wonder what the heck Nanny was talking about with that recipe hastily scribbled on the back of an envelope yet saved for decades?
Well, much like the infamous, Butter Ball Hotline, which fields calls from harried turkey roasters around Thanksgiving, King Arthur Flour, based in Vermont, has a Baker’s Hotline. I have indeed used this resource over the years and it’s wonderful but we rarely hear much about it. In this era of Google, TikTok and Chat GPT, folks are hunting for solutions in a myriad of ways but alas, the source can sometimes be a bit dicey. Need some insights on a substitution? Having trouble scaling ingredients? Wondering how to use a different pan? The fifteen baking specialists on the King Arthur Hotline can offer great insights and guidance and it’s worth keeping the number handy as we launch into the season of pies, cookies, breads, and cinnamon rolls!
I was reminded of this today when I was sharing some Bundt pan baking tips with a young baker. I soon suggested the pros at the King Arthur Baker’s Hotline and thought it would be worthwhile sharing again as we all reach for those baking pans, recipe boxes, and very pricey baking ingredients!
Recipe reinvigoration can come in the oddest ways!
In early September my husband and I took a little retreat out in Westport on the Washington Coast. The weather was great and the Pacific Ocean had that telltale fall sparkle. The beach was quiet as all the kids were back in school and I had lots of moments to fuel my creative energy. I beachcombed. I rambled around the small fishing town. I poked around antique stores and beelined to a Church Rummage Sale.
At the sale, I found a few cookbooks and strolled by a long table filled with wine glasses, coffee mugs, drinking glasses, tall Margarita glasses and a vast selection of ice cream cups and sherbet glasses.
At that moment, I didn’t need them so off we went to lunch.
Then at the Blue Buoy, a family owned seafood restaurant, my husband casually ordered shrimp cocktail.
I didn’t think a hoot about it.
Alas, when it arrived my creative juices sprang to life. The pink baby shrimp was mounded generously into a tall chilled ice cream parlor glass. At that moment, I had found a use for those glasses at the rummage sale.
I knew those vintage glasses would be perfect for seafood cocktails made with the local crab and the shrinp harvested from the ocean!
I haven’t given much thought to shrimp cocktail over the years. My dear dad LOVED it when I was growing up but my palate had waned from it. The big farm raised shrimp simply don’t appeal to me. That said with such gorgeous wild and local baby shrimp at hand my taste buds were ready for a reboot!
With little delay I tucked into my husband’s order and seafood cocktail was BACK on my recipe radar. It was cold and perfect! The very pink and petite shrimp, which are also often called Salad Shrimp, were caught by local fishermen just off the Washington Coast. Peeled and fully cooked at the processors, they are the ultimate convenience food.
There were perfectly fresh, tender and full of mild shrimp flavor. They were nestled in the cup with coarsely chopped white cabbage and served with the horseradish laced classic cocktail sauce. I soon told Chris I’d be making that for appetizers that night. I also told him we’d better get back to the Rummage Sale to get some of those glasses because they were perfect for seafood cocktails!
Luckily when I got back to the sale, there hadn’t been a run on that army of glasses (go figure!) so I considered my options and asked the ladies at the checkout.
This is a fishing town and I figured these dedicated grannies would have an opinion on a classic like Shrimp Cocktail. And, of course, they did.
I held up the mini sherbet cup and a large, tall stemmed Margarita glass. Marked at 25 cents each I was leaning towards the thrifty Margarita option. Unanimous opinion pointed to the Margarita glasses as the ladies said they would hold the ingredients perfectly and were a good size. I grabbed the four and told them what I was doing. They cheered me on.
Next up. The Shrimp! Off to Merino’s Seafood Market we went and got two small containers. Chris also got some of their freshly shaken local Dungeness crab so that was added to our cocktail combo.
At home, the glasses got a good scrub. I hauled some white cabbage out of the fridge and chopped it very finely. (The cabbage at the restaurant was very chunky which was one aspect I thought needed refinement.) I then salted the cabbage very lightly and let it sit. The shrimp (which was cooked at the local processing plant) got rinsed with cold water and thoroughly drained in a colander. I then tossed the shrimp and crab with a dash of La Baleine French sea salt and some freshly squeezed lemon.
To arrange, I put the cabbage in the concave base of the Margarita glasses. I then topped that with a squirt of classic cocktail sauce and then dolloped the lemony shrimp and crab on top. Garnished with some lemon wedges and a bit of parsley from my home garden, they were looking great. I set them in the fridge for an hour or so to chill.
The combo was so simple yet perfect thanks to the incredible freshness of the seafood at hand. The finely chopped cabbage offered a fresh and crunchy counterpoint. It really was incomparable to anything we could have gotten at a fancy pants high end restaurant.
It reminded me that fresh, wild, local, in season and retro have NOT gone out of style!
Sourcing: Pacific Salad Shrimp can often be found fresh in season at Costco and it can also be found year round in the seafood freezer cases. Ask for it at your supermarket’s fish counter!
For more about Merino’s Seafood Market, read by blog post on their canned Dungeness crab!
Honey from the Neighborhood and Tips for Sourcing in Your Area
I am very lucky to have a beekeeper in my neighborhood who has been sharing her beautiful amber golden honey with those of thus in the ‘hood for many years now. A dear friend tipped me off to the flower/honey stand down the block during COVID.
Over the years the stand grew and Monica, who owns From the Hive, is also producing some gorgeous soaps, candles, candlesticks and more. Just yesterday I was buzzing down the road and saw her handwritten sign, “Local Honey.” Of course, I took that left hand turn and was pleased to find the Spring 2023 honey proudly displayed, The labeled informed that the honey was made from Fruit trees in Northwest Seattle. How Local is THAT? Yeah!
I forked over the requested amount, dropping the cash in a secure chute, and went on my way. Another knowledgeable neighbor was there buying a container and reporting to his little daughter, “There aren’t any honey sticks today.” This was clearly a bummer to the kid in the car!
According to the USDA it is estimated that there are between 139,600 and 212,000 beekeepers in the United States and many of these beekeepers are hobbyists who tend less than 25 hives.
This is an interesting fact to me because bees have to work really hard to make even the smallest amount. Apparently to make one pound of honey, honey bees have to tap two million flowers!
Here at my house, the honey from the ‘hood often gets used very simply. On a piece of breakfast toast. Perhaps in a vinaigrette with apple cider vinegar. Sometimes stirred onto a soothing cup of tea during cold and flu season. Or, drizzled over plain nonfat Greek yogurt topped with seasonal berries!
Do you have a source for local honey? If not, check your farmers market, local natural foods stores, or check this Locator from the National Honey Board.
Looking to preserve the fragrance of fresh lavender? Follow these tips for harvesting, drying and storing!
I have an abundance of lavender in my yard and garden right now and it’s one of my favorite plants to clip, dry and store for use throughout the months. I often bundle it fresh when it’s in season and share bunches with friends and neighbors as a thank you or a little pick me up. As for the flowers, once they are dried, they are great in potpourri, bath salts, and even tucked into a jar of sugar or honey to make an aromatic sweetener! I have even made lavender wreaths with it!
If you happen to have some lavender in your garden or can find it at the farmers market, consider gathering it into bundles and drying it for use throughout the year. It’s renowned for its soothing aromatic and relaxing benefits so why not harness that for busy days ahead?
Here are some tips for harvesting, bundling, drying, and storing!
Step 1: Harvesting: It’s best to harvest or purchase your lavender during a dry spell so choose a sunny morning to harvest (or purchase) your lavender. Cut the stems with sharp scissors or garden shears, leaving a few inches of the stem intact. This will ensure that the lavender bunches hold together during the drying process. (Here in Seattle, I generally harvest it in July or August shortly after full bloom.)
Step 2: Bundling: Gather 10-15 stems together and tie them at the base with a string or rubber band. Make sure the stems are facing in the same direction. Create multiple small bundles rather than one large bundle to allow for better airflow and even drying.
Step 3: Hanging: Find a cool, dry, and well-ventilated area for drying. Hang the lavender bundles upside down, ensuring they are not overcrowded and have enough space for air circulation. You can use hooks, clotheslines, or a drying rack to hang them. This is an important factor because moisture may cause the bundles to get moldy before fully dried.
Step 4: Drying Time: Allow the lavender to dry naturally for about two to four weeks. The drying time may vary depending on the humidity and temperature of your environment. The lavender is ready when the flowers feel dry and crumble easily when rubbed between your fingers.
Step 5: Removing Leaves: Once dried, gently remove the leaves from the stems by running your fingers along the stem. You can discard the leaves or use them in potpourri or sachets.
Step 6: Storing: Place the dried lavender flowers in an airtight container, such as a glass jar or a resealable bag. Make sure the container is clean and dry to prevent moisture from affecting the quality of the lavender. Store the container in a cool, dark place away from direct sunlight, which can cause the flowers to fade.
Step 7: Labeling: Don’t forget to label your container with the date of drying and the type of lavender if you have different varieties. This will help you keep track of freshness and differentiate between different batches.
For additional inspiration on using lavender, check out my blog posts:
Fresh herbs are infinitely versatile and are a great way to add flavor, zing and interest to otherwise basic preparations. I have a large herb garden and the tender leaves and plants are a powerhouse of inspiration. They get used in everything from seafood dishes and savory bone broths to fresh fruit desserts and refreshing drinks.
Many folks, however, find herb preparation tedious. They tell me it’s a hassle to clean, store, and chop the leaves!
That’s usually when I suggest that they get a little herb spinner. Much like a salad spinner but smaller, herb spinners are quite handy. You can put the herbs right in the container and fill the container with cool water. You swish the herbs gently to remove any grit and you then gently lift and remove the herbs, leaving the dirty water behind. Drain the water, rinse the container, and return the herbs to the basket. Pop on the lid, give the whole thing a good spin, and you have fresh clean herbs ready for chopping and adding to a variety of dishes!
To store the whole clean herbs, wrap them in a paper towel and put them in a baggie in the fridge. They should last quite nicely for a few days.
