That thud you just heard would be me slumping onto our couch after a dizzying two months of moving madness and one of travel and weddings and the like. All of the various goings-on have kept us out of the kitchen more often than we’d like, especially on weekends, but now that the dust is settling and our cookbooks are unpacked and on the shelves, I feel like we can get back into the full swing of things.
With this comes a new feature–we’re teaming up with Copper River Salmon this summer to drive awareness of the Alaskan salmon season that is in full swing right now, and we’ll be sharing with you everything from recipes to restaurant inspiration to where you can find it locally here in New York metro area. We have a lovely two-pound fillet in the freezer that is waiting to be made into paillard a little later this week.
In the spirit of full disclosure, we are receiving a monthly 2 lb shipment of salmon (King, Sockeye and Coho) over the season, but I’m certain we’ll be getting it ourselves as well now that we can find it again, because we can go through it rather quickly.