Copper River Salmon Available at Ivar’s

As the Copper River Salmon website says, “Copper River salmon, the first wild Alaska salmon of the spring, five months of flavor from our nets to your tables.”  The season’s sought after King, Sockeye and Coho salmon are rich in heart-healthy fats (Omega 3’s) and taste delicious.

(Photo Credit: Ivar's)
(Photo Credit: Ivar’s)

Ivar’s offers Copper River Salmon for a limited time at their Acres of Clams, Salmon House and Mukilteo Landing locations, with each restaurant serving the salmon in their own, unique way. Try grilled sockeye salmon with goat cheese vinaigrette, Zoe’s Meats pancetta, spiced almonds, mizuna and mashed purple Peruvian potatoes of Acres of Clams.  Sample alder grilled king salmon with Oregon Willamette Valley Pinot Noir beurre rouge, Yukon Gold mashes potatoes, local spring asparagus and crispy shallots at Salmon House. Mukilteo Landing offers sockeye salmon with green tomato marmalade, preserved lemon vinaigrette, roaster red potatoes and sauteed spinach.  Click here for a full Copper River Salmon menu at Ivar’s.

Acres of Clams invited my husband and I out to their Seattle waterfront location to try out some of the Copper River Salmon dishes.  As it was a beautiful Saturday evening, we scored outdoor patio seating and were able to enjoy some much needed sunshine.

(Photo Credit: Lesley Haenny)
(Photo Credit: Lesley Haenny)

The Dining Room Manager met us at our table and went over the significance of the Copper River Salmon and why they are so special and unique.  When these salmon return to their birth place up the Copper River in Alaska, they have to swim the equivalent of running up steep hills.  Copper River Salmon are much meatier and healthier than other types of salmon because of their strength from what they endure going upstream.  She suggested we try the Copper River Salmon appetizer.  My husband is not a big fan of raw fish, but the combo of the salmon with the spread, he actually enjoyed it.  She also suggested the Willamette Valley Pinot Noir to accompany my salmon dish and I must say, she was absolutely right!

(Photo Credit: Lesley Haenny)
(Photo Credit: Lesley Haenny)

Our awesome waitress was also very knowledgeable about the Copper River Salmon.  I tried the Grilled King Salmon dish with Huckleberry vinaigrette, Yakima Valley asparagus, garlic roasted baby Yukon Gold potatoes.  Why is Huckleberry so amazing???  It was perfect with the King Salmon, which she pointed out, was a bigger, flakier meat than the Sockeye Salmon.  My husband tried the combo dish with both King and Sockeye.  The fish was on point, full of incredible flavors and seasoned perfectly.  Not to live in the fish shadow, but the roasted asparagus and each of our potato dishes were equally delicious and could have been meals by themselves!  Both the manager and our waitress asked if we wanted some dessert, but we were too full and satisfied by then to try anything else (I have no shame, I ate my entire plate clean!).

Grilled King Salmon with Willamette Valley Pinot Noir (Photo Credit: Lesley Haenny)
Grilled King Salmon with Willamette Valley Pinot Noir (Photo Credit: Lesley Haenny)

 

Duo Blackened King and Sockeye Salmon (Photo Credit: Lesley Haenny)
Duo Blackened King and Sockeye Salmon (Photo Credit: Lesley Haenny)

Go to any of the three Ivar’s locations to try Copper River Salmon for yourself!

WHERE:
Acres of Clams
1001 Alaskan Way, Pier 54
Seattle, WA
Ph. 206-624-6852

Salmon House
401 NE Northlake Way
Seattle, WA
Pn. 206-632-0767

Mukilteo Landing
710 Front St. (next to Mukilteo Ferry Dock)
Mukilteo, WA
Ph. 425-742-6180

Disclaimer: Ivar’s allowed us to try the dishes at no cost, but all opinions are my own.

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