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    You are in: Home / Recipes / Copper River King Salmon With Berry-Ginger Salsa Recipe
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    Copper River King Salmon With Berry-Ginger Salsa

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 13, 2014

      I really enjoyed the salsa alongside the salmon. I just added a bit more bell pepper for the crunch. I think the only way I eat fruit these days is in a salsa!

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    • on September 08, 2014

      Hubby and I went camping in beautiful but remote Porkies of Michigan so made wild caught Coho salmon using this recipe. I made the salsa the day before at home where I have a blender, kept it chilled in RV fridge and enjoyed a glass of white wine before, paired the salmon with Asian Pasta Salad by lauralie41 and for dessert enjoyed s'mores. Fine dining after all day hiking escarpment trail---nothing could be better. I forgot oil (at home) but did season salmon with salt and pepper prior to baking. Timing was correct for salmon but not too sure about salsa's appearance but definitely complements salmon and is healthy. And it certainly goes with my fine tableware. Lol!Thank you lazyme for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.

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    • on September 04, 2014

      Made for The QUEST 2014 because I had 2 of everything - I had 2 lrg salmon halves and 2 salmon recipes I wanted to make - I had lots of potatoes and 2 potato recipes I wanted to make - And I had my DH plus 2 Canadian houseguests to cook for. It was fate, esp since DH and a fishing buddy caught the salmon and DH picked wild blueberries for the salsa. Since my decision to do all this was spur-of-the-moment, I made 1 change out of necessity and 1 change as a choice. I did not use the bell pepper (did not have it) and I opted to grill the salmon vs oven-bake it. All that said, I used the salsa as more of a light glaze than a true salsa and we felt more than that would detract from the lovely and smoky flavor of the salmon. The Canadians and I favored the combo, but my "always-a-purist" DH was not a fan. This was a fun and tasty adventure to start our visit to the PNW. Thx for posting this recipe. Edited to Add a 5th Star - Turns out my DH "purist" preferred your berry-glazed salmon to the simply grilled version after all, but I didn't get it right.

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    Nutritional Facts for Copper River King Salmon With Berry-Ginger Salsa

    Serving Size: 1 (425 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 465.0
     
    Calories from Fat 129
    27%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.6 g
    13%
    Cholesterol 146.2 mg
    48%
    Sodium 243.7 mg
    10%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 9.7 g
    39%
    Protein 66.1 g
    132%

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