(NAPSA)—It’s no fish tale: Every year, chefs all over the oven at 325 degrees for 7 to 10 minutes. country anticipate the arrival of Alaskan Copper River Salmon, considered the richest, most delicious salmon in the world. And why wouldn’t they? Copper River Salmon are challenged by the length of the 300-mile Copper River and the cool temperatures so they are stronger with a larger supply of natural body oils and fat, making the flavor of the fish unforgettable. Copper River Salmon remain in fresh water in Alaska for one year before heading to the ocean to feed and grow. After one to four years in the Pacific Ocean, reaching sizes of four to seven pounds, they return to the streams of Alaska. Salmon is one of the healthiest seafood to eat as it is low in cholesterol and contains nourishing omega-3 oils. Enjoying salmonis a win-win situation for your tastebuds, as well as your health. If you want to catch your own Alaskan salmon, consider taking advantage of Princess Cruises’ exclusive “cruisetours” to the Copper River Princess Wilderness Lodge, bordering on the nation’s largest national park, WrangellSt. Elias. It’s been called one of the most spectacular destinations in Alaska. You can fish the pris- tine waters of the Copper Valley by day, work up a healthy appetite and enjoy a fresh salmon dinner that evening. If you just want to enjoy salmon at home, preparingit is simple and can be enjoyed with an Red Bell Pepper Coulis: < array of fresh fruits and vegetables to enhance the flavor. Art Woods, food and beverage manager for the Copper River Princess Wilderness Lodge, suggests visiting the market to see what looks garden-fresh and planning the preparation around the ingredients instead of picking a recipe first. “Therich flavor of Copper River Salmon pairs nicely with vegeta- bles and herbs,” said Woods. “The key is not to take away from the flavor of the salmon butto bring it out and makeit the centerpiece of the meal.” Woods offers the following salmon recipe that is most popu- lar with his guests: Roasted Copper River King Salmon With Red Bell Pepper Coulis Serves 6 For the Salmon: Season six, 6 oz Copper River Salmonfillets with salt and pepper and roast on baking sheet (or cedar plank) in 6 1 1 1 1% 2 2 6 % red bell peppers tablespoonoliveoil yellow onion, chopped tablespoon mincedgarlic cups Madeira wine fresh thymesprigs fresh oregano sprigs black peppercorns cup heavy cream Salt and pepper, sugar and Tabasco to taste Over an open flame or in the broiler, roast peppers until black on one side, about three minutes. Turn and repeat until the whole pepper is roasted. Place roasted peppers in a brown paper bag and close for five minutes. Peel and de-seed peppers and slice into thin strips. Saut onions in a large pot with garlic and olive oil. Add herbs, wine, roasted peppers, cream and peppercorns then reduce by half. Puree the sauce in a blender until smooth. Season to taste with salt, pepper, sugar and/or Tabasco. Pour the sauce over the salmon and serve with seasonal vegetables, mashed potatoes or your favorite accompaniment. For morerecipes from culinary experts or to find out how you can experience you own Alaskan “cruisetour,” visit www.prin cess.com orcall 1-800-PRINCESS.
