Costco can be a dangerous place to go shopping. They have wonderful food, but the price might be steep by the time you buy the quantity that everything is sold as. We were there Saturday and I couldn’t resist the wild Copper River sockeye salmon from Alaska. It only appears once year for less than a month and then it’s gone. I had to buy several pounds for the two of us, and it wasn’t cheap. (But I paid just under $10 a pound, not the $35 a pound referenced in this Seattle newspaper article). We cooked part of it last night. Oh my…. was it good! Well worth the splurge. We don’t go out to eat in restaurants much, so I consider this a reasonable compromise.
Here is the recipe I used, and have used many times before this:
Charred Sugar-Crusted Alaska Salmon
Prep Time: 10 minutes
Dry Sugar Rub:
2 Tbsp sugar
1 Tbsp chili powder
1 tsp black pepper
1/2 Tbsp ground cumin
1/2 Tbsp paprika
1/2 Tbsp salt
1/4 tsp dry mustard
Dash of cinnamon
4 to 6 skinless Alaska Salmon fillets (4 to 6 oz each)
2 Tbsp canola oil
1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired.
Blend all ingredients for Dry Sugar Rub. Generously coat one side of each Alaska Salmon fillet with mixture.
Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes. Cook just until fish is opaque throughout.
Serve salmon with mustard, if desired
Last night I cooked the salmon as described in a pan on the stove. But I often make it on the grill and it’s even better that way.
I make this rub in the amounts listed, but only use part of it when we fix a few salmon fillets. The rest I just store for future use in a small container that originally held a “Tom Douglas Rub with Love Salmon Rub” for Etta’s salmon. Tom Douglas has several Seattle restaurants, including Etta’s, where Reed and Nancy treated us to dinner back in 2000 at the end of a visit with them to the San Juan Islands. Etta’s Salmon rub is not quite the same as this recipe as it is based more on brown sugar and smoked paprika. It’s good, but I actually like the recipe I use better. Perhaps next time I should try it with brown sugar?
The meal was rounded out with small red potatoes and
Dutch baby beets from our garden. The beets were delicious. I hadn’t planned on harvesting them yet, but when we returned from our vacation we discovered the leaves all brown and drooping. I don’t know what happened (the heat got to them?) but was pleased that even though we couldn’t enjoy the greens the roots were good.
Simple pleasures. Well, not so simple really. The salmon was expensive, and all the beets we so lovingly nourished only made a single meal, but still. A pleasure all the same.