Copper River Salmon is back in season and if you are like me it’s time to stock up on it while the getting is good. This stuff is so delicious and goes away pretty quickly, it’s season really only lasts four weeks a year. What’s the big deal? You need to check it out, it’s firm red flesh has a rich and nutty flavor and is unlike any salmon you have ever had. It will definitely make you a convert and with a healthy store of natural oils and body fat it is rich in Omega-3 oils and has numerous health benefits.
First, this recipe is one my mom told me about and not only is it dear to me for that reason, but it’s super easy and done in no time. Heck, the steamed rice takes longer to cook! So here I go, and I’m sure some readers to this blog will be surprised, but we are going to be using the microwave to cook this in 5 minutes on medium and 5 minutes on standby. I’m not kidding, this is melt in your mouth deliciousness.
Start off by removing the skin from the flesh if not already done. Slice the salmon lengthwise into one inch strips. Coil the strips and place in a microwave bowl that has been sprayed with cooking spray.
Season the Copper River Salmon pinwheels with kosher salt and fresh cracked pepper.
Top each pinwheel with some butter, lay a fresh lemon slice on top and sprinkle with freshly chopped dill. Squeeze the juice from another lemon over each.
Cover with a lid that vents and microwave on medium heat for 5 minutes and when finished, allow to rest for another 5 minutes before opening the lid. The salmon continues to cook after you remove it from the microwave. This is standby cooking.
Serve these Lemon Dill Copper River Salmon Pinwheels with steamed rice and either a salad or fresh vegetables, pouring the lemon, butter and dill sauce over all.
Lemon Dill Copper River Salmon Pinwheels
- 2 lb Copper River Salmon
- 2 lemons
- 4 tbsp butter
- 2 tbsp fresh chopped dill
- kosher salt
- black pepper
- With a sharp knife, slice the skin away from the flesh of the salmon and discard.
- Slice the salmon lengthwise into 1 inch thick strips. Coil the salmon strips into pinwheels and place in a microwave safe bowl that has been coated with cooking spray.
- Squeeze the juice from one lemon and pour over the four salmon pinwheels. Sprinkle each with kosher salt and fresh cracked black pepper.
- Top each salmon pinwheel with a tablespoon of butter, a slice of lemon and divide the chopped dill over each.
- Cover with a lid that vents and cook in microwave on medium heat for 5 minutes. Allow to continue to cook with lid on for another 5 minutes. This is termed standby cooking.
- Remove lid and serve, pouring butter, lemon, dill sauce over the Copper River salmon pinwheels and rice.