Fish Tales: Copper River Salmon

This class will be taught by Chef Ani. Just like fresh fruit and vegetables, seafood has seasons. In spring, Alaskan Copper River Salmon is sought after with the same fervor of wild mushrooms, ramps or the first little wild strawberries. With a very short season starting in mid-May and ending in mid-June, this fish must be enjoyed during its brief appearance at your fish counter. Like many species of salmon, Copper River salmon is high in Omega-3 fatty acids, protein and delicious flavor. In this class, we’ll learn all about Copper River- where it comes from, why it is so delicious and how to enjoy it using a variety of cooking methods. In this class, you’ll also learn how to preserve fish with salt curing, how to make rilletes, or salmon spread  and how to prepare Chef Ani’s favorite summer sauce. Class has gluten-free options upon request and hands on opportunities desired. On the menu:

  • Homemade Gravalax (Salt Cured Salmon with Dill)
  • Salmon Rilletes
  • Pan Seared Salmon with Pistachio Cream
  • Slow Roasted Salmon with Italian Salsa Verde
  • Grilled Swiss Chard Wrapped Salmon with Shallot Butter

Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than three months from the date of the class that you registered for. Please call the above number or contact  Culinary Director Ani Loizzo at if you have any questions. Thank you!

Saturday, May 25, 2013 - 18:00 to 20:00
Cooking Classroom
$30 per person