Wild Alaskan Sockeye Salmon - Prices Effective June 2 - 15, 2021

Wild Alaskan Sockeye

n o m l a S Fillets

Sockeye has a bright red flesh with full flavor and good fat content.

It cooks up moist and delicious.

Available fresh spring - fall.

Spoleto

Aachen Bold

Prices Effective: June 2 - 15, 2021

O PEN-F AC ED SOCK E Y E

Salmon

SAND W IC H W IT H CRE AM Y D ILL SAU CE DRESSING: •1/2 cup Creme Fraiche •1 teaspoon fresh chopped dill •1 tablespoon grainy mustard •Salt and pepper, to taste TO SERVE: •Crusty bread, cut into 1-inch thick slices •2-3 tablespoon soft butter •1 clove garlic, minced •Fresh watercress •Lemon slices

1. Pat salmon dry with a paper towel and sprinkle with salt and freshly ground pepper.

Place on a baking sheet and cook in a 300°F oven for 20-25 minutes. Remove and allow to stand while you make the bread.

2. Mix garlic with soft butter. Butter one side of bread slices. Place onto medium heat pan, butter side down, until toasted. Move to serving plates. Top bread with some watercress.

3. Flip salmon over, remove skin and discard.

Cut salmon into pieces and place on piece on top of watercress. Top with a dollop of dressing. Serve with a lemon slice, for drizzling.

The rich flavors of Sockeye Salmon pairs beautifully with dry red and white wines that have fruity notes such as Pinot Noir and Cabernet Sauvignon.

Pair with hoppy beers like IPA’s and Pilsners

How to Make Creme Fraiche at Home: In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 tablespoon buttermilk. Set a lid on top, but don’t twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.

$4.49 Spicely Organic Spices Smoked Paprika or Dill Weed Selected Varieties 0.6 - 1.7 oz.

* Jennifer. “Open-Faced Sockeye Salmon Sandwich With Creamy Dill Sauce.” Seasons & Suppers. Elite Cafemedia Food, 6 March 2021. Web. 7 May 2021.

N DIETITIA ED APPROV

Salmon

HONEY SRIRACHA WI TH MANGO PICO DE GA L L O

•1 pound Sockeye Salmon fillets •2 tablespoons low sodium soy sauce or tamari for gluten free •1 tablespoon lemon juice •1 tablespoon Sriracha sauce •1 1/2 tablespoons honey •1/2 teaspoon garlic powder •Kosher salt and fresh ground black pepper to taste •1 container Fresh Cut Mango Pico de Gallo

1. In a shallow dish whisk together the soy sauce, lemon juice, Sriracha, honey, garlic powder, salt and pepper. Place the salmon fillets flesh side down in the mixture and let them marinate for 30 minutes. Reserve the marinade.

2. Heat the grill to medium high heat, about 400° F. Brush or spray the grates with oil, then place the salmon fillets flesh side down on the grill. Cook for approximately 4-8 minutes depending on the thickness.

The internal temperature should be 125° F. Remove from the grill and let them rest for 5 minutes.

3. While the salmon rests, pour the marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for a couple minutes until it reduces slightly. Brush over the salmon fillets before serving.

for more dietitian recipes visit wwww.happyandn ourished.com

4. Serve the salmon and top with mango pico de gallo.

DIGITAL DEAL

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1.99 -0.50

500 ml.

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$1.49

$8.49 Primal Kitchen Extra Virgin Olive Oil

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$2.99 O Organics® Honey 16 oz.

Signature SELECT® Lemon Juice

Selected Varieties, 15 oz.

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McCormick Pepper Black Ground Selected Varieties, 3 oz.

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$2.99

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Tabasco Sriracha Thai Chili Sauce Selected Varieties, 20 oz.

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$3.99 O Organics® 100% Pure Maple Syrup 8.5 oz.

Halibut

$2.99

Spoleto

Paper Chef Parchment Paper

$19.99 lb.

Aachen Bold

Wonderfully firm but flaky white texture, and a mild yet rich flavor.

1 Each

U PGRADE Y OU R HAWAIIAN COLESLAW: •1 1/2 cups shredded green cabbage •1 cup shredded red cabbage •1/2 cup grated carrots •1 cup fresh pineapple, diced •2 green onions, sliced •1/4 cup cilantro, minced •salt to taste DRESSING: •1 1/2 tablespoons fresh ginger, grated •3 tablespoons rice wine vinegar •1 tablespoon soy sauce •1 tablespoon honey •2 teaspoons sesame oil •1 lime, juiced

Coleslaw

APPLE, PEAR & CRANBERRY COLESLAW: • 12-14 oz bag of coleslaw mix • 1/2 cup matchstick carrots • 1 large apple (love honey crisp or pink lady) •1 large pear • 1/2 cup green onions, diced • 3/4 cup dried cranberries • 3/4 cup sliced almonds DRESSING: • 1/2 cup plain Greek yogurt •1/2 cup Mayonnaise •3 tablespoon Sugar or another sweetener •2 tablespoon apple cider vinegar • salt and pepper to taste

CILANTRO LIME COLESLAW: •1 (14 oz) bag cole slaw mix DRESSING (blend in food processor): •1 cup plain Greek yogurt •1/2 cup tightly-packed fresh cilantro •1/4 cup freshly-squeezed lime juice •1/2 teaspoon ground cumin •1/2 teaspoon fine sea salt •1/4 teaspoon freshly-cracked black pepper •3 green onions ( just the green parts) •2 garlic cloves • 1 jalapeño or serrano pepper, stemmed and cored, optional

GARNISH: • 1 teaspoon black sesame seeds

*Erin. “Hawaiian Coleslaw” Platings & Parirings. Elite Cafemedia Food, 2 July 2019. Web. 19 May 2021. *Ali. “Cilantro Lime Slaw.” Gimme Some Oven. Elite Cafemedia Food Web. 19 May 2021.

*Jamie. “Apple, Pear And Cranberry Coleslaw Recipe.” Scatttered Thoughts of a Crafty Mom. Elite Cafemedia Food. Web. 19 May 2021.