Chudda's Cuisine/Lounge
Jun 13, 2014


Each year, Seattleites look forward to the delicious Copper River Salmon from the state of Alaska that only lasts for 3 to 4 weeks. The arrival of Copper River Salmon marks the start of the summer salmon season. This type of salmon tends to have nice high fat levels, giving it a nutty flavor, very nice texture,  beautiful color and the health benefits associated with the healthy fats are amazing. This salmon is expensive but it’s worth every penny. If you buy it at  the end of spring or beginning of summer that means it’s a fresh fish. So,I suggest you simply grill this salmon. It’s easy, it’s delicious and the flavor of the charcoal….yummy!! We made a video (here).To lighten up this fish even more, I made two sides that were very refreshing and smoothed out the richness of this salmon. We made this whole recipe (salsa, salad and salmon) on the grill, but you could do it in your oven as well.  You can make this recipe using a different type of salmon also. Enjoy our copper river salmon with rhubarb and strawberry salsa with corn salad!

Copper River Salmon with Rhubarb and Strawberry Salsa


4 fillets (approx. 8 oz each) Copper River Salmon

Rhubarb and Strawberry Salsa Ingredients:

1-2 lbs. rhubarb, leaves and ends trimmed and cut into 4-5 inch. pieces

1 cup sugar

4 cups of organic strawberries

1/2  bunch of cilantro

Juice of 1-2 limes

2 T. honey

2 red onions, cut into rings

1 jalapeño, minced

olive oil

kosher salt and pepper

Copper River Salmon with Rhubarb and Strawberry Salsa

Direction for the salmon

Cut salmon into 8 oz. portions.  Lightly brush with olive oil and season with kosher salt and pepper.  Place skin side down on a preheated medium high grill.  Cook until skin begins to crisp, 2-3 minutes.  Flip salmon over and continue to cook until desired doneness, approximately 3-4 minutes depending upon thickness of the salmon.  Serve with salsa and corn salad.

Rhubarb and Strawberry Salsa

Place rhubarb in a ziplock bag with sugar and mix to coat. Let sit for 1 hour, mixing often.  Preheat grill or oven to medium high heat.  Lightly oil onion rings and strawberries and season with salt and pepper.  Place on grill and cook,  onions until charred and softened and strawberries until just heated through.  Grill rhubarb until slightly charred and just softened (no need to oil).   Chop the cooked onions, strawberries and rhubarb into medium dice.  Combine with cilantro, lime juice, honey, jalapeño and salt and pepper to taste.  Set aside.

Copper River Salmon with Rhubarb and Strawberry Salsa Copper River Salmon with Rhubarb and Strawberry Salsa Copper River Salmon with Rhubarb and Strawberry Salsa Copper River Salmon with Rhubarb and Strawberry Salsa

Corn and Tomato Salad


4 ears of  corn, husked

3 roma tomatoes, diced

kosher salt and pepper

1/4 c. julienned basil

1/4 c. champagne vinegar

3/4 c. olive oil (or a little less)

2 T. honey

1 T. dijon mustard

kosher salt and pepper


Oil and season husked corn with salt and pepper and grill until charred and just softened.  Set aside and when cooled, cut corn off of the cob into a bowl.  Add diced tomatoes and basil vinaigrette.  Mix and set aside.  Serve as a side with the salmon.

Basil Vinaigrette

Combine basil, champagne vinegar, olive oil, honey, dijon, salt and pepper and whisk until combined.

Copper River Salmon with Rhubarb and Strawberry Salsa Copper River Salmon with Rhubarb and Strawberry Salsa





Beijos e Tchau!

Have an amazing weekend!!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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