The arrival of Copper River salmon in May gets Seattleites delighted and excited because it means the kickoff of summer in the Northwest, the long-awaited joyous season of sunshine and blue skies for the next three months. Local grocery stores and restaurants start showcasing Cooper River salmon, known for its succulent texture and rich flavor. It’s pricey (although buying a whole fish can save you a lot of money) but definitely worth trying while it’s available (for season updates, see http://www.copperriversalmon.org/press-news). And even if you miss the opportunity to taste Copper River salmon, there is a wide variety of other wonderful kinds of salmon that can inspire you to cook numerous recipes through summer and into fall — from simple grilled fillets or steaks to super-fresh sashimi or sushi.
Now here is a great summery recipe that I love and highly recommend that you add to your salmon repertoire. Nanban Zuke is often made with small fish like Aji (Spanish mackerel), smelt, and sardine, and it works wonderfully with salmon as well. Fried salmon is marinated in sweet vinegar called Nanban zu along with fresh summer vegetables that add bright colors and flavor. You can serve it chilled as a refreshing appetizer on a hot summer evening. I hope there will be many occasions on which you can make Nanban Zuke, the perfect addition to your dinner menus this summer.
I don’t even know how many “boxes” of corn I consumed this summer. There is a farm stand called Country Farms up north on HWY 99, and their corn is a great find. Started at 2 for $1 about a month ago, and now it’s 4 for $1. I scored some super-sweet Yakima corn there and enjoyed cooking so many corn recipes.
My favorite corn recipes that I repeated a number of of times in the season include corn and rice, corn silk tea, chilled corn soup, and corn miso soup! I’ll update the recipe page on kozmokitchen.com soon, but you can access some of the recipes directly through the above links.
Thank you corn, for maing me and many customers so happy with your wonderful sweetness! Love, Kanako
My latest article for the North American post is Hiyashi Chuka recipe. Make your own and beat the heat!