Chef to demonstrate salmon prep at Shoreline Top Foods Tuesday

Chef Jeremy Anderson

Public demonstrations on the preparation, filleting and handling of Copper River salmon will be presented in Shoreline when this year’s first catch of the renowned fish arrives Tuesday, May 17, 2011.

Opening day for the Copper River salmon season in Alaska is Monday, May 16.  A portion of the catch from the first shipment to arrive Tuesday morning at Seattle-Tacoma International Airport will be rushed to TOP Food and Drug in Shoreline, where Senior Executive Chef Jeremy Anderson of Elliott’s Oyster House will present demonstrations from 9 am to noon.

Pepper Vodka Cured Lox Salmon

Anderson will be preparing Pepper Vodka Cured Lox Salmon and Barbecued Bourbon Salmon with Tomatillo Salsa. He also will offer tips on filleting salmon and answer questions. Anderson joined Elliott’s Oyster House in Seattle as executive chef in 2003. He has 20 years of experience in the restaurant business and graduated with honors from the Culinary Institute of America in New York.

Barbecued Bourbon Salmon with Tomatillo Salsa

Copper River salmon are eagerly anticipated each year. Their bright red flesh, firm texture and rich flavor lead to delicious dining experiences. Also, these salmon must store more fat and oils than other salmon in order to survive a 300-mile venture up the Copper River. As a result, Copper River salmon have high levels of Omega-3 fatty acids that can help reduce heart disease and lower cholesterol.

The Shoreline TOP Foods is located at 1201 N 175th St, just east of Aurora Avenue. For more information, call the store at 206-533-2800.

Haggen, Inc. operates 29 supermarkets in Washington and Oregon under the TOP Food and Drug and Haggen Food and Pharmacy and names. It is the largest independent grocer based in the State of Washington.