Perhaps I'm drawn by the vivid color, a deeply hued red with the slightest aura of brilliant coral, or the tender, almost melt-in-your-mouth meatiness, or, maybe, the way it pairs perfectly with all of my summertime favorites--fresh corn, tomatoes, and tarragon, all plucked from the garden while nearby, the grill heats up.
Sockeye Salmon are much smaller than King, or Chinook Salmon, averaging only around 6 pounds and while the latter seem to always be in season, Sockeye season is brief, running from June to July, perfectly timed to take advantage of a few of my favorite seasonal eats. If I lived closer to where they were harvested, I'd more than likely live the entire duration of the Sockeye season stuffing myself into a euphoric intoxication, but since I don't, I'm happy to eat it as often as possible.
While it's incredible simply grilled and finished with a squeeze of lemon and sea salt, I love the way it pairs with the sweetness of roasted and caramelized cherry tomatoes, slightly browned butter, and the unmistakable notes of anise in the fresh tarragon. This dish is best enjoyed al fresco with a glass of Chardonnay.