DeAnna Lee's Bruschetta & Zucchini Copper River Salmon

Copper River Salmon Is Here!

May 18, 2018

Copper River salmon is here! It arrived in Seattle this morning and because of "very cold water temperatures they had a late ice break-up on the Copper River Delta that the fish just aren't ready to return" the fish is going to be priced at an all time high.

So how much are these salmon going for? $60 per pound! Say what?! Yup, $60 per pound! Well, if you're gonna cook with it then you better make it good. 

You could try this recipe. It's super cheap which will help after breaking the bank buying this delicious fish.  I bought Bruschetta topping at Trader Joes for a couple of bucks, and it's super yummy.  I thought it would be delicious on a nice piece of Copper River salmon.  This is EASY to make, super yum, and all the way healthy!! 


Bruschetta & Zucchini Copper River Salmon

1 piece of fresh salmon 
3 - 4 tbsp. bruschetta topping (Trader Joes in cheese section) 
1 large zucchini sliced 
1 lemon
olive oil
salt and pepper
parchment paper

Preheat the oven 400 degrees. 

1. In one large piece of parchment paper, layer the sliced zucchini then add salt and pepper.  Place the salmon on top of the zucchini.  Salt and pepper the salmon, then squeeze the fresh lemon juice on top.  Add the bruschetta topping on the salmon.  Put a lemon slice or two on top. 

2. Fold up the parchment paper to seal the fish and veggies inside.

3. Bake 25 minutes.  Cut open parchment paper and serve with brown rice. Or you can do like me and leave the rice out all together!