Copper River salmon recipes from Kowalski's

GOLDEN VALLEY, Minn. -- Copper River Salmon season has started. This salmon is coveted

because not only because it is seasonal, but because of where it comes from. The Copper River is a long, strong, cold river, making the fish especially robust. This wild Alaskan salmon is an ideal grilling fish.

Rachael Perron of Kowalski's joined us on KARE 11 Saturday with a couple salmon recipes.

"COMPANY'S COMING" SALMON

1 ½ lbs. salmon

Extra Virgin Olive Oil

Kosher salt and freshly ground Black Peppercorns, to taste

½ cup Kowalski's Tofu Cashew Spread

½ lb. Brussels sprouts, roasted (see below)

2 ripe Champagne (Ataúlfo) mangos, peeled, seeded and diced

1-2 red Fresno or jalapeño peppers, stemmed and thinly sliced (seeded, if desired)

Garnishes, to taste: Cucina Viva Balsamic Glaze and chopped Kowalski's Roasted and Salted Cashews

Cut salmon into 4 portions; brush salmon lightly with oil and season with salt and pepper. Grill fish, skin side down, over medium-high heat until flaky and opaque throughout (10-15 min., depending on thickness of the fish). Meanwhile, smear an equal amount of tofu cashew spread on each of 4 serving plates. When salmon is done, transfer a piece to each plate (leaving skin behind) on top of the tofu cashew spread. Scatter Brussels, mango and peppers evenly on top of the fish. Drizzle with balsamic glaze and garnish with nuts. Serve immediately.

ROASTED BRUSSELS SPROUTS: Trim Brussels and cut in half lengthwise. Completely but lightly coat veggies with oil. Season to taste with salt and pepper. Roast on a baking sheet lined with parchment in a preheated 450° oven until browned and tender when pierced with a fork (about 20 min.).

Serves 4.

ARGENTINIAN SALMON

1 ½ lbs. salmon

Extra Virgin Olive Oil

Kosher salt and freshly ground Black Peppercorns, to taste

½ cup Kowalski's Chimichurri

½ lb. yellow and red grape or cherry tomatoes, halved (or quartered, if large)

1 avocado, diced

¼ cup plain yogurt

Cut salmon into 4 portions; brush salmon lightly with oil and season with salt and pepper. Grill fish, skin side down, over medium-high heat until flaky and opaque throughout (10-15 min., depending on thickness of the fish). Meanwhile, smear an equal amount of chimichurri on each of 4 serving plates. When salmon is done, transfer a piece to each plate (leaving skin behind) on top of the chimichurri. Scatter tomatoes and avocado evenly on top of the fish. Dollop with yogurt and serve immediately.

Serves 4.