Author: Melissa Trainer

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.

My Top 5 Kitchen Tools to Tackle Food Inflation

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Well, let’s make no bones about this. Inflation is indeed here.

I realize I can’t fix inflation but there is a lot I can do to ride the wave. One of my best tactics? Cook and cook more at home, relying on basic items such as dried beans, frozen and canned vegetables, an array of dried herbs and spices and a freezer stocked with meats and seafood. With a well-stocked arsenal and a little creativity, I’m finding I can safeguard the budget to a certain degree and still enjoy a nice entrée at the end of the day.

That said, there are many kitchen items that make an inflation fighting home cook more efficient and successful. Here’s are my top five tools:

High Quality Chef’s Knife

                Do NOT cut corners here, folks! A dull knife is more dangerous than a sharp one because it’s more likely to slip under pressure and cut you when you are trying to force that dull blade through something like a bagel or dense vegetable. I’ve had my 10-inch Dick’s Chef Knife since I purchased it at Peter Kump’s Cooking School in 1989 and I’ve used it every day since. Other great knife options? Wusthof Classic. When choosing a knife, go to the store and ask to hold it in your hand to see if it’s a good fit. Once you’ve found the knife, take care of it, and DON’T put it in the dishwasher!

Good Saucepans with Fitting Lids

                Invest in a few good saucepans in varying sizes. You’ll use them for everything from steaming those frozen vegetables to cooking a box of pasta dragged out from the pantry after a long day of work. I have a few decent Farber ware pans, but admittedly I love my Le Creuset saucepans which I use daily. Yes, they are pricey and can be hard to source given the global supply chain issues, but if you can get your hands on one or two, do it. They last forever.

Le Creuset Dutch Ovens

                Another versatile and indispensable piece of cookware? My Le Creuset Dutch ovens. These are the true workhorses in my house. Made in France, they come in a range of sizes and colors and work equally as well on the stovetop as they do in the oven. They are the perfect tool for stews, soups, braises, and even baking breads. An investment that will return delicious dividends for decades. There are less expensive Dutch ovens available, and they could work fine for your budget but I’m just partial to Le Creuset. They heat evenly and stand up to so much. In the end, quality and investments pay off. Plus they last for generations. Truly.

Instant Pots

                Instant Pots! Many folks shy away from these electric cookers because they find the electronic dashboard and options a bit intimidating to navigate. That said, it’s worth reading the instruction manual and giving it a shot. These versatile cookers are priceless because the pressure-cooking feature cooks foods in a fraction of the time and magically maintains pressure to handle the task with little input from the cook. I use mine, the original Duo for making bone broths, cooking economical dried beans, vegetable soups and tomato sauce. I use the pressure steam feature to cook items like potatoes, salmon and even artichokes and hard-boiled eggs. The yogurt feature is also amazing at cranking out deliciously decadent yogurt from a basic quart of milk! (The price of one quart of Chobani Greek Yogurt is now tipping  $7 a quart out here in Seattle so it’s a valuable feature indeed. Do the math on that one!) So, to put it simply don’t overlook the power of this wonderful pot! If you need a little extra support or inspiration, check out the 1000 tested recipes on their website.

The Cuisinart Food Processor

Of all the items listed here, I have to say my Cuisinart Food Processors are perhaps my favorite inflation busting tool! I have three that sit on my counter and indeed they get used all the time. My mini chopper is the one that gets pulled forth nearly every day now that we are empty nesters and it’s the one that gets called into action for thrifty homemade vinaigrettes crafted from kitchen staples such as mustard, oil, vinegar, and herbs. The mini also cranks out a super cilantro chimichurri that dresses up a simple piece of Alaska cod pulled from the fish drawer in the freezer. My Cuisinart Pro Custom 11 Cup processor is the tool I use to make lemony chicken salad from leftover roast chicken or a creamy shawarma hummus. When the shredding and slicing blades are clicked into place on my Pro Custom, I process an endless array of cabbage, carrots and onions in a flash which lets me sidestep the pricey prepared veggies section in the product department. (Here in Seattle, we pay a 10% tax on prepared food items so that adds an extra layer of expense to an already pricey item!) This mid-size processor is also the one I use to make my No Rise Pizza Dough.

So, with food inflation here to stay, it’s time to gear up and act! What is your tool?

How to Grow Edibles in a Small Space

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Do you have an itchy green thumb? A thumb that wants to get down and dirty in the garden but you don’t have a lot of space or are limited to a balcony or a strip by the driveway?

Well, fear not and dig in.

As someone who has been gardening for over thirty years now, I’ve learned that lots can be grown in small pockets and in containers. Although I have a Seattle Community P Patch plot and raised vegetable beds in my yard, I remain fascinated with what can be grown in the smallest nooks and crannies.

Over the years, I have experimented with varieties bred or appropriate for mini plots. Some of these varieties are Tumbling Tom tomatoes, Astia Zucchini, and Pixie Cabbage, all of which I have grown from seed. I even have container raspberries, Raspberry Shortcake, growing abundantly in containers in a shady corner of my yard as well as in my P Patch.

If you are just getting started, the best thing you can start with are herbs, edible flowers, and tender lettuces! Many of the tender herbs, such as dill, chives, chervil, parsley, basil and cilantro, can easily be sown by seed in a pot or planter filled with potting soil. Kept relatively moist and even with only scattered sunlight, the seeds will sprout and eventually push forth enough herbaceous material to be snipped and scattered over an egg, a pasta, a homemade pizza or into a restorative soup.

This year, I am trying the Pot and Patio lettuce blend, which I ordered last week from Territorial Seed Company. The catalogue describes the mix as: “Tailored specifically for the container gardener, this lively blend of vibrant green and deep, rich burgundy lettuces will maximize your salad green production in the tiniest of spaces.” So, of course, I wanted to try the blend after reading that description!

The seed catalogues, such as Burpee, Johnny’s Selected Seeds, and Territorial Seed Company offer an abundance of herb seeds and they often offer specifics on which varieties are good for containers. That said, ordering seeds by mail can get pricey, so just head to the local nursery or garden center and troll the seed racks for inspiration. If sowing from seed isn’t your thing, buy starts and tuck them into the containers. (Organic violas, can be grown from seed, but they are a great option for buying as a start. Inexpensive and perky, the cheerful flowers make lovely garnishes on salads, platters or even perched on logs of goat cheese!) Starts, though not as economical as seeds, are a good way to jettison your way towards success. While shopping for starts, ask the specialists at the nursery if they carry varieties suited for containers, and look for icons on the plant labels, such as a mini container, which are indicative that the plants can thrive in small spaces.

Don’t fret too much, just do it.

In a few months time, you’ll be tending your own little homestead whether it’s on the driveway, the patio, the balcony or the backyard. Here is some inspiration from my little garden. Stay tuned for more inspiration on edibles in small spaces!

Pot and Patio Blend from Territorial

Pears-Check the Neck

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Tis the season for pears. Let’s face it. Who needs pumpkins when you have pears?

That said, do you know how to choose a perfect pear? Well, if not, read on!

Because these gorgeous fruits are grown to maturity on the tree and then brought to ripeness at room temperature off the tree, it can be hard to judge whether certain varieties are ready to be eaten or not.

With a Bartlett it’s fairly straightforward, because the skin changes from green to golden, indicating ripeness. However, with others such as Bosc, Comice, and D’Anjou, it is harder to judge because the skin doesn’t change color and the flesh doesn’t soften all that much.

That’s why it’s worth mastering the “Check the Neck” technique. Developed by the USA Pears, this simple method teaches us to apply some pressure to the pear’s neck, which is also the stem end. If the pear yields to the gentle pressure, then it is sweet, ripe, and ready to eat!

It’s so worth learning quirky tips like this one, because they make grocery shopping and cooking for seasonal ingredients so much more enjoyable and successful!

Garden Journal 2020

Sowing Tomato Seeds and Reading my 2020 Garden Journal

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Tomato season 2026 is upon us. Every year in Mid February I gear up to sow my favorite varieties of tomatoes.

This morning, well before sunrise, I sat at my desk and sorted my motley collection of tomatoes seeds. While doing so I decided to pull one of my handwritten Garden Journals off the shelf.

For some reason the 2020 journal was the one I randomly picked. With little delay I abandoned my seed sorting chore and went down the garden path of memories.

In January of that year I decided to document my garden efforts. Why I took on this task at that time, I’m not sure. However, looking back and reading my notes, sketches and observations six years later it’s proving to be very interesting.

Before COVID arrived, I had instinctively stocked up on seeds in January. In my journal I noted that I sensed things were going to get more expensive. (Go figure!)

I ordered from the usual vendors—Johnny’s Selected Seeds, Burpee, Territorial. I had even ordered a bunch of tomatoes and petunias from a family farm Ukraine. 

When those orders arrived, I tucked the order sheets into my journal!

By  mid February the horizon was grim and the world was going into lockdown. By the time spring gardening season arrived, sourcing seeds became nearly impossible. The seed companies, like everyone else, were struggling to operate.

In my journal I made some random and wacky notes that spring:

Zucchini 2020: This will be the year folks will welcome zucchinis on their doorsteps!

In my Mid March notes, I jotted that all seeds were selling out. On 3/27, I noted that then Washington Governor Inslee declared a mandatory two week quarantine.

On April 8, 2020, I wrote: Seed Supply Predictions. I think seed prices will increase in 2021 due to challenges growing seeds in 2020.

On April 4, 2020, I noted it had been a long quarantine month. Yes I was finding joy from the tomatoes growing in the living room. They thrived under a massive grow light. I had bought the light a few years back at an estate sale for $10.  

Chris at that point was spending a lot of time in the garage. He was tending to a flock of heritage breed baby chicks. He had ordered them online!

In late April, I noted that the tomatoes were mostly planted (under a protective cloche) and that we had built a trellis for the Kentucky Wonder pole beans I had started. I also noted that I planted some Clark’s Heavenly Blue Morning Glories in memory of my dear brother who had died the year before. Looking back with so many people succumbing to the disease, I think it was a gesture on many levels.

By October, I was in full homestead mode and preparing my winter  garden of kales, lettuces and brassicas.

I know we never want to revisit that pandemic of the century but in many ways rereading my COVID Garden journal reminded me how important it is to jot down even the littlest observations and make life notations.

In May, I bought the last David Austin Rose in stock at Molbak’s, “Mary Rose.”  When I bought her, I had no clue what the future would bring. But I brought her home. I gave her some prime real estate in the front yard. She gives  me tremendous joy each year!

With her delicious Old Rose fragrance  that has hints of honey and almond, she’s a treasure and pairs well with Clark’s Heavenly Blue Morning Glories.

Now, back to organizing my tomato packets….and making wacky notes and sketches in my Garden Journal 2026!

Vintage Tips for Organizing Your Recipes

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Can a Valentine’s Day Trip from Seattle to Poulsbo, WA unearth something as esoteric as how Julia child stored her recipes?

Yes, it can. And, indeed, it did.

Yesterday my husband and I took the ferry across the majestic Puget Sound to Poulsbo, WA. A scenic small town with Scandinavian fishing roots, it’s one of our favorite daytrips.

After a lovely breakfast at the Green Light Diner, we walked the dogs along the water and when the shops opened we did the usual stroll…past Sluy’s Poulsbo Bakery, into Details and company, into Nordiska and then into one of our favorite antique shops.

Chris didn’t find anything, but I took a stroll to the distant back…I saw a quirky narrow closet that had a few books. I poked my head in and alas found a stack of some of the earliest Martha Stewart Living Magazines. They looked lonely. They were pining for a new home. I was thrilled to adopt them.

The stack set me back a mere $10.

All cozy at home last night, I started perusing them. The Gardening issue. A Holiday issue. Then the October 1995 issue which on the front page revealed: Organizing Recipes.

Well, of course I beelined to page 62, because my massive collection, which spans forty years, needs to be…well organized!  I have saved recipes electronically, in hard copy, in recipe boxes, in folders and in large storage containers for decades.

Could the article offer some solutions?

Well, yes and no. The author Ingrid Abramovitch did an excellent job of presenting many options: High Tech versus Low Tech. Recipe Boxes versus Computer versus Scrapbooks and more.

She interviewed my former Wall Street Journal Editor, Raymond Sokolov who sat firmly on “Team Computer.”  Ray felt it was nuts to keep recipe cards when they could be kept on a computer. He reasoned the recipe cards get tattered and splattered so why not keep the recipes in the computer and print when needed.

Martha herself chimed in and explained she liked to paste recipes into scrapbooks. She explained she’d like to type her recipes into the computer but that was too time consuming.

Then the author interviewed a Seattle based caterer, Pat Dunbar, who touted she had 32 years of Gourmet in her collection and organized those issues by month, not year. She explained that all the December issues sat together so she could easily scour those for ideas during the holidays.

Then came Julia Child. Right out of the gate Julia explained that she was still living with a filing system she set up in 1950. She set up the filing system to toss any article or item of interest into those folders so it would be an efficient retrieval method. She created the folder names by following the chapters in her books—Poultry-Chicken/Poultry-Duck.

Julia also revealed that her filing system had ballooned into six three drawer file cabinets. (That’s a massive Recipe Box!)

Julia also alluded to the fact that she would have loved to transfer her recipes to a computer, but the task was too daunting and, put quite simply and in her pure no-nonsense style, she explained she wouldn’t trust anyone else to do it!

In the end, the article gave solutions and solace.

Of course, I know what my options are but frankly, it’s all too daunting!

It’s a nice sunny day in Seattle today, so perhaps I’ll just head out to the garden….

What’s your favorite method of storing your recipes?

Copper River Sockeye Sliders

Copper River Sockeye-How to Stretch One Pound

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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.

A display of Copper River Sockeye salmon fillets at a grocery store with a price tag of $19.99 per pound.
Copper River Sockeye Sliders
A close-up of a salmon slider featuring a richly seasoned salmon fillet atop slaw, served in a sesame seed bun on a wooden cutting board.

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!

Washington Asparagus with Copper River Sockeye

Washington Asparagus-In Season and On Sale

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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.

Fresh bundles of green and purple asparagus for sale in a produce department, with price signs for Yakima and purple asparagus.

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!)

A close-up of fresh Washington asparagus bundled with a blue rubber band, resting on a cloth with a red stripe.

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.

The local grocers have been featuring Washington asparagus in their weekly ads and this week QFC has it on sale for $1,99 for Mother’s Day.

So the next time you go to the produce department, stalk the displays and choose Washington Asparagus while it’s in season and on sale!

Ina Garten's Be Ready when the Luck Happens

Be Ready When the Luck Happens: A Must-Read Memoir

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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.

Thanks for a great read, Ina!

Budget-Friendly Deliciousness: Embracing Puget Crimson Strawberries in Season and on Sale

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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.

Copper River Salmon: Seasonal Taste Luxury and Cooking Tips

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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.

At home, I really began to think of how home cooks can utilize all aspects of this wonderful fish. Years ago, when I took cooking classes at Peter Kump’s Cooking School in NY (now ICE) and at Ballymaloe Cookery School in Ireland, Peter Kump and Darina Allen taught the students how to use a whole chicken…cut it up, use the skin, make stock, use the leftovers.

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.