Seasons 52 is seasonal offering of one of the world’s best-tasting varieties of wild salmon – Copper River Salmon. Available for lunch and dinner, Seasons 52’s Grilled Alaska Wild Copper River Salmon is served over summer corn risotto with roasted asparagus, grilled red peppers and dill mustard sauce. The salmon will be featured beginning May 29, and due to its limited availability, will only be featured on the menu for seven weeks.
To complete the meal, Seasons 52’s Master Sommelier George Miliotes suggests pairing with the Lioco Indica Rosé, Mendocino ’11 off his “Drink These Before They Become Famous” list, a handpicked selection of must-try wines for the season. “It’s an all-natural wine with lovely aromas and ripe flavors of red raspberries and strawberries, the Lioco Indica Rosé’s crispness and pleasantly dry finish balance well with the rich, fresh flavor of the Copper River Salmon,” said Militoes.
Can’t make it to Seasons 52? Make this recipe at home:
WILD ALASKAN COPPER RIVER SALMON
Select premium wild Alaskan Copper River salmon filets
Cedar planks – available at gourmet grocery stores
Soak cedar planks overnight in water
Ingredients for Marinade:
4 fresh salmon filets (6 to 8 ounces per piece, boneless, skinless)
2 tablespoons Dijon mustard
1 teaspoon malt vinegar
1 teaspoon soy sauce
1 lemon, zest and juice
1 tablespoon extra virgin olive oil (plus some for planks)
Combine ingredients above and lemon zest in a small glass dish
Coat salmon filets with marinade and allow to marinate for one hour
Sea salt and fresh ground black pepper to taste
Pre-heat oven to 475°F.
Remove cedar planks from soaking water. Rub cedar planks with extra virgin olive oil. Place salmon filets on
cedar planks and season with sea salt and fresh ground pepper. Roast salmon 8-10 minutes (depending on
size of filets). Serve with lemon and your favorite side dishes.