Copper River Salmon Recipe: Blueberries Make Your Christmas Dinner Sing

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website here. This week: Use blueberries to flavor your Christmas salmon meal.

By Diane Wiese, F/V Martin Is

There are several ways to enjoy Copper River Salmon Blueberry Gravlax. Always serve sliced thin and on the diagonal. The dark sweet blueberry outside, pared with the slightly salty inside go well in any traditional recipe that uses Gravlax. Gravlax, properly refrigerated, will last two weeks. 

Ingredients

• 1 Fillet Copper River Red Salmon, skin & pin bones removed

Curing Mixture

• 3/4 Cup Sea Salt or plain Kosher non-iodized salt. 
• 3/4 Cup Sugar 
• 1 1/2 tsp. Wrights Liquid Smoke 
• 2 Cups Wild Alaska Blueberries, Fresh or frozen & thawed. 
• 1 Bunch of Cilantro

Instructions

• In a food processor, process all the curing ingredients with a few pulses
• Pour 1/2 of the curing mixture in a 9″x13″ pan
• Lay the skinless, boneless Copper River Red Salmon on top of the cure making sure the bottom of the fillet is covered with cure
• Top with the remaining cure and spread evenly to completely cover the fish
• Cover the top of the fish with plastic wrap and weigh it down with a couple foil covered bricks or other weight
• Place the pan in the refrigerator for 24- 36 hours, turning the fish every 8-12 hours.
• When the fish is cured it will be firm to the touch
• Remove from pan, wipe off extra cure and rinse with cold water
• Thinly slice gravlax diagonally and enjoy!

*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption

DOWNLOAD THE RECIPE

For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

Like at facebook.com/CopperRiverSalmon

Follow on Twitter @CopperRiverWild and Instagram @copperriversalmon

Subscribe at youtube.com/channel/CopperRiverSalmon