March was a beautifully busy month with our first series of Salmon Supper Club, a collection of dinners celebrating wild salmon and good company. We worked with our community here in the Pacific Northwest to host four suppers featuring our catch of Copper River Coho salmon.
As fishermen, we’re super honored to work with chefs who respect ingredients and creatively celebrate seasonal flavors. We're inspired by the menus created in this first series of Salmon Supper Club, utilizing every aspect of a fish, from slow roasted salmon collars to crispy salmon skin.
Thank you so much to the wonderful community that came out to eat fish with us, we can’t wait to gather again.
The series started in beautiful Skagit Valley, Washington in a cozy old farmhouse with a delicious feast of local vegetables and slow roasted Coho salmon prepared by Chef Kimi Reid.
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Our second dinner in the series featured the legendary Neil Duncanson and his seared salmon toast. Neil cooked up an incredible menu featured our catch of Coho salmon.
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Our third dinner gather at the Not Without Salt Shop where Ashley Rodriguez made cool ranch salmon skin and fire cooked wild salmon. There was beautiful spring weather for Ashley to work her magic cooking outside. The fire cooked salmon was served with charred lemons and heavenly aioli.
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Our last dinner in the series featured Stephanie Eburah and a delicious spring menu with brilliant seasonal flavors. Stephanie served smoked fingering potatoes with our smoked Coho salmon sprinkled with burnt leek salt and herbed creme fraiche.
