What I love most about cooking salmon (and most seafood) is that less is better.

I admit, it’s pretty easy to get caught up in the excitement of combining flavors and making exotic dishes. But this is not one of those posts.

For this easy-peasy recipe, I used Copper River Alaska Coho salmon. A sprinkle of salt, a dash of pepper, and then a quick sear was all I did. Total cooking time—four minutes for medium-rare. Yep, that’s it!

You can serve this salmon two ways:

Apple-Bacon Slaw with Peanut-Butter Vinaigrette

Walnut-Rosemary Puree

Either way, both recipes are a snap. Add tender roasted asparagus or a fresh Spring mixed salad and you’re on your way to a quick well-balanced meal.

Cook’s note and buying options: I know not everyone has access to wild Alaska salmon, or *coughs politely* likes salmon. If this is the case for you, a terrific substitute would be fresh swordfish. This meaty textured fish offers a mild flavor and can be prepared the same as the salmon. Seafood Watch recommends US North Atlantic, Hawaii, and East Pacific and Canada as the best sustainable choices for swordfish. Check out Seafood Watch recommendations for all of your fish choices.

Copper River Salmon with Apple & Bacon Slaw http://seafoodladyorlando.comFor the Apple-Bacon Slaw with Peanut Butter Vinaigrette

1 tablespoon creamy peanut butter

1 tablespoon pear vinegar

3 tablespoons olive oil

Salt and pepper to season

1 granny smith  apple, cut into matchstick pieces

¼ teaspoon kosher salt

3 tablespoons brown sugar

1 slice bacon, fried crispy and minced

  1. In a medium bowl, whisk the peanut butter and vinegar. Season with kosher salt and black pepper. Drizzle the olive oil into the mix, slowly whisking until all the dressing is creamy, like a thinned out peanut butter.
  2. In another medium bowl, add the matchstick apples, ¼ teaspoon kosher salt, and the brown sugar. Mix and then let the apples sit while you prepare the salmon.
  3. When you’re ready to serve, add the bacon bits, then drizzle the peanut butter vinaigrette over the sugared apples.

Copper River Salmon with Walnut-Rosemary Puree http://seafoodladyorlando.comFor the Walnut-Rosemary Puree

½ cup olive oil

1 sprig fresh rosemary

½ cup walnuts toasted

  1. In a small skillet, heat the olive oil and rosemary sprig on low heat for about thirty minutes. Remove from heat and discard the rosemary sprig. Let oil cool.
  2. Place walnuts in a food processor. Pulse several times to create a semi-fine grind. Add a few tablespoons of rosemary infused oil to the walnuts, a little at a time. The mixture should look a little nubby, like Dijon mustard.
  3. Either spread on cooked salmon or serve on the side as shown.

Copper River Salmon logo

For the Copper River Wild Alaska Coho Salmon

  1. Season the salmon, (or swordfish) with kosher salt and black pepper.
  2. Heat a skillet over medium-high heat for about three to four minutes.
  3. Add a tablespoon of canola oil to the pan and swirl, or if you’re using a griddle, baste the salmon with the oil.
  4. Place the salmon on the skillet, skin side down and reduce the heat to medium-low. Sear for two minutes. Turn and cook another one and a half to two minutes for medium rare. A minute or so more if you prefer your salmon a little more done.
  5. Remove the salmon from the heat at the desired temperature. Or as Eric Ripert suggests, using a thermometer, place the prong in the center of the fish, remove it and place it on your inner wrist (or bottom lip if you’re bold!). If the tip is warm, the fish is done.
  6. Serve immediately.

To buy wild Alaska salmon, go to Copper River Seafoods or Taku River Reds. And don’t forget to tell them I sent you!

(Disclaimer: The salmon used in this post was donated by Copper River Salmon. All opinions are 100% my own.)