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.
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.
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!
Our awesome waitress was also very knowledgeable about the Copper River Salmon, even informing us about the Global Salmon Initiative. 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!).
Go to any of the three Ivar’s locations to try Copper River Salmon for yourself!
Acres of Clams
1001 Alaskan Way, Pier 54
401 NE Northlake Way
710 Front St. (next to Mukilteo Ferry Dock)
Disclaimer: Ivar’s allowed us to try the dishes at no cost, but all opinions are my own.
Lesley is the founder and editor of What’s Up NW. Prior to creating WhatsUpNW.com, she was the Seattle city editor for AskMissA.com. For both publications, Lesley has covered fashion shows, openings, and local charity events. She has written numerous articles shining the light on local businesses, encouraging readers to always shop local.