According to NOAA Fisheries Service:

• Salmon are an important source of spiritual and physical sustenance for west coast Indian tribes, and they are very important to many other residents of the west coast and to west coast economies.
• Chinook salmon are also called tyee or king salmon. They are called “king” because they are the largest of the Pacific salmon. Chinook salmon reach as much as 58 inches in length and up to 129 pounds in weight, but generally Chinook mature at about 36 inches and 30 pounds.
• Chinook salmon mature and return to fresh water to spawn after reaching an age of 2 to 7 years.
• The scientific name for Chinook salmon, Oncorhynchus tshawytscha, is derived from the Greek works onkos (hook), rynchos (nose), and tshawytscha (the common name for the species in Siberia and Alaska).

SALMON WITH GNOCCHI AND ROASTED RED PEPPER

This salmon recipe can be prepared with frozen fish and takes less than a half-hour to prepare.
Prep Time: 10 minutes Cook Time: 12 minutes Servings: 4

Ingredients

• 1/2 cup roasted red bell pepper
• 1 cup grated Parmesan cheese, divided
• 1 Tablespoon cornstarch
• 1/4 to 1/2 whole jalapeno pepper, chopped
• 1 teaspoon minced garlic
• 1/4 cup chopped cilantro
• 1 cup chicken broth
• 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
• 4 Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive, canola, peanut or grapeseed oil
• 1 teaspoon lemon pepper seasoning

Directions

In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeno, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.

Cook gnocchi according to package directions; keep warm.

Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.

Nutrients per serving: 482 calories, 23g total fat, 10g saturated fat, 44% calories from fat, 142mg cholesterol, 42g protein, 25g carbohydrate, 1g fiber, 799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids.

Recipe courtesy of the Alaska Department of Fish and Game

Tasty Salmon Treats for You

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Photo by Kasia

Celebrate Oregon’s state fruit and lend a unique taste to your next breakfast.

Pears were named Oregon’s State Fruit in 2005, and they are the state’s number one fruit tree crop with a value of over $76,700,000 (2004).  According to Brand Oregon, “Early colonists raised pears in America”s eastern settlements until crop blights proved too severe to sustain widespread cultivation. Pear trees brought west to Oregon by pioneers in the 1800”s thrived in the unique agricultural conditions found in the Pacific Northwest.”

There are now almost 400 pear growers in the state of Oregon, who grow more than 800 million pears per year, which is almost 300 pears for every person in the US.

Pear Parfait

Ingredients

• 1/2 cup of oat cereal
• 1/2 cup of honey oat cereal
• 1/2 cup of lowfat yogurt
• 1/2 cup of diced pears

Directions

Make alternating layers of the ingredients in a parfait glass or large wine glass.  End with a little of the yogurt and a sprinkle of the diced pears on top.

Delicious Desserts with Pears

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Photo by Rudy Reit

The 1999 Legislature recognized the Pacific golden chanterelle (Cantharellus formosus) as the official mushroom of the State of Oregon.

This mushroom is a wild, edible fungi of high culinary value that is unique to the Pacific Northwest. More than 500,000 pounds of the Pacific golden chanterelles are harvested annually in Oregon, representing a large portion of the commercial mushroom business. – from the Oregon Blue Book

Ingredients

• 1 pound Pacific Golden Chanterelles
• 1 shallot
• 1-2 cloves of garlic
• chopped parsley
• 1/4 cup heavy cream
• 4-6 slices of toast

Directions

1. Clean the chanterelles and slice any large ones.
2. Peel and finely chop the shallot and garlic.
3. Heat the butter in a saute pan, and saute the chanterelles with salt and pepper over a medium high heat for approximately 3 minutes.
4. Add the chopped shallots and garlic to the pan and cook over a medium high heat for another 1-2 minutes.
5. Reduce the heat, add heavy cream to the mixture, and simmer for approximately 5 minutes. Mixture should have a silky texture when it is ready.
6. Serve over toast and top with chopped parsley.

Delicious Golden Chanterelles

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