When is sockeye salmon in season

Cook the salmon on the grill for three minutes per side, or until cooked to desired doneness. Serve with the celery relish and sprinkle with toasted sesame seeds. Nutrition information per serving: calories; calories from fat 40 percent of total calories ; 11 g fat 1. In a medium bowl, toss the sweet potatoes with the olive oil. Spread evenly on the prepared baking sheet and bake until tender and browned, turning occasionally, 20 to 25 minutes.

Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil. Spray another baking sheet with cooking spray. Arrange the salmon pieces on the prepared pan and spread the brown sugar mixture over the top of each piece.

Cook the salmon four inches from the broiler for two minutes, or until browned and cooked to the desired level. Arrange 1 cup of greens on each serving plate. Top with a piece of salmon. Divide the roasted sweet potatoes among the plates, along with the blueberries.

Drizzle with balsamic glaze and sprinkle with feta and fresh dill. Nutrition information per serving: calories; calories from fat 42 percent of total calories ; 17 g fat 3 g saturated; 0 g trans fats ; mg cholesterol; 19 g carbohydrate; 3 g fiber; 8 g sugar; 36 g protein; mg sodium. To make the aioli, in a small bowl whisk together the egg yolks, mustard, thyme, savory, a pinch each of salt and pepper, and the lemon zest and juice.

While whisking, slowly add 8 tablespoons of the olive oil, a dribble at a time. The mixture should be smooth and thick. Adjust the seasoning with additional salt and black pepper, if needed. In a medium nonstick skillet over medium-high, heat the remaining 1 tablespoon of oil.

Add the shallots, garlic and capers and cook until the shallots are tender and beginning to brown, three to four minutes. Transfer to a medium bowl, then add the chunked salmon and breadcrumbs. Gently mix. Place some flour in a shallow dish, then one at a time set the salmon patties in the flour, turning to lightly coat both sides.

Return the skillet to medium-high heat and add the vegetable oil. When the oil is hot, add the patties, working in batches if necessary, and sear on both sides, four to five minutes per side. Arrange the salmon cakes on the toasted sourdough slices, topping with cucumber slices and dollops of the aioli.

Nutrition information per serving: calories; calories from fat 62 percent of total calories ; 48 g fat 6 g saturated; 0 g trans fats ; mg cholesterol; 33 g carbohydrate; 2 g fiber; 2 g sugar; 29 g protein; mg sodium. Availability: Can be found fresh and frozen throughout the year, but fresh peaks mid-May to July. PINK: With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings.

Pink salmon is extremely lean, with soft meat and a small flake. While she doesn't use them in the restaurant, Lo says pink salmon do well on the grill or in the pan, and offer an environmentally friendly dinner. As with keta, pink salmon benefits from fat and dairy to mellow it out. The roe also is used for sushi. Often found: Shows up often in the frozen food section as salmon burgers; salmon salad sandwiches; as sushi ikura.

It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as easily. Sockeye takes well to added butter and other fats, chefs say, as well as to flavorful seasonings. Sockeye is eaten for both its meat and for its roe, which is used as salmon caviar for sushi. Nearly all of the country's sockeye comes from Alaska, according to the National Oceanic and Atmospheric Administration, with the world's largest harvest landing at Bristol Bay in the southwestern part of the state.

Sockeye's color and texture make it ideal for canning, but today more than half of the annual catch is sold fresh or frozen. Like king salmon, the first sockeyes of the season usually come from Copper River and hit fish counters mid-May through mid-June. Often found: Most often see as lox; as the sushi salmon roe called "ikura;"at the center of the restaurant plate; and as steaks, fillets and whole fish at fish counters.

We were so incredibly pleased to see the inclusion of wild salmon in the May issue and the educational approach you took with this article. The poll that you took was great to see how the public doesn't fully understand the fresh wild salmon season - you said, "The correct answer is June, because you'll see fresh wild salmon only from May through August. There is also a small amount of troll caught Alaska King salmon harvested commercially from October - April. Here in the Copper River region, there is no winter commercial fishery, but residents often troll for king salmon and the prized, but elusive ivory king.

One other point about seasonality that we like to make is that with frozen Alaska salmon, consumers need not worry about seasonality, because it's available year-round.

In Alaska, most sockeye salmon return to spawn in June and July in freshwater drainages that contain one or more lakes. Spawning itself usually occurs in rivers, streams, and upwelling areas along lake beaches. Males and females both die within a few weeks after spawning. In the spring. However, in systems without lakes, many juveniles migrate to the ocean soon after emerging from the gravel.

Smolts weigh only a few ounces upon entering salt water, but they grow quickly during their years in the ocean, feeding on plankton, insects, small crustaceans, and occasionally squid and small fish. Alaska sockeye salmon travel thousands of miles during this time, drifting in the counter-clockwise current of the Alaska Gyre in the Gulf of Alaska. Eventually they return to spawn in the same freshwater system where they were hatched.

Fresh water lakes, streams and estuaries provide important habitat for spawning and rearing sockeye salmon. In good years, these runs can number in the tens of millions of fish. Pacific salmon species on the west coast of the lower 48 United States have experienced dramatic declines in abundance during the past several decades as a result of several factors, including water diversions for agriculture and flood control; loss of habitat due to hydropower, resource extraction and development; and direct mortality from entrainment by hydropower projects.

As a result, two lower populations of sockeye salmon have been listed under the Endangered Species Act. For the time being, salmon habitat in Alaska remains mostly pristine. There are hundreds of stocks of sockeye salmon throughout the state of Alaska and their population trends are diverse: Some stocks are in decline while others are at equilibrium or increasing.