"The First Press"
The best Canola you can get.
Pure Expeller Canola
  • ½ the saturated fat of olive oil
  • No Trans Fat
  • Low Saturated Fat
  • 1100 mg of Omega-3 Polyunsaturates per 14 g serving
  • No Cholesterol
  • No Sodium
  • Made from non-genetically engineered seed.
  • Kosher approved
  • Available in 16 oz and 32 oz

Choose the vegetable oil low in saturated fat.

  • Stays free running when stored in the refrigerator.
  • Light in colour and taste.
  • Blends well with many different spices and herbs.
  • Won't separate from other salad dressing ingredients

Naturally Cholesteral Free

0 Grams of Transfat
Low in saturated fat

Non-Hydrogenated

Excellent source of Vitamin D, Vitamin E and Vitamin A

Source of monounsaturated, polyunsaturated fat
BBQ, Fry, Bake, Saute, Grill, Baste
  • Fat free
  • Non-hydrogenated
  • Cholesterol free
  • Sodium free

 

 
Copper River Salmon  



PAN-SEARED SALMON

  • 4 skin-on salmon fillets, each about 6 ounces and 1 to 11/4 inches thick
  • Salt and ground black pepper
  • 1 teaspoon Canola Harvest oil

1. Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat. Sprinkle salmon with salt and ground black pepper.

2. Add oil to pan; swirl to coat. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 41/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 31/2 minutes for medium. Remove fillets from pan; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.

With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with the chutney (right), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime

.

 


What Makes Copper-River Salmon Special?
One taste of this firm red fish, with its rich and nutty flavor, and you will understand why food lovers relish the three to four weeks that fresh Copper River salmon is available each year.

The Arrival of Copper River Salmon
Northwest seafood lovers have turned the mid-May to mid-June Copper River salmon season into an annual celebration. Seattle restaurateurs and markets compete to be the first to get an ice-packed shipment of the fresh salmon. Area newspapers fill with advertisements announcing availability at fine dining establishments. Local residents pay top dollar for chef-prepared creations that feature the Copper River delicacy.

Copper River Salmon are High in Omega-3 Oils
The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat.

These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.