Recipe developed
by Karen MacNeil
IRIDIO PHOTOGRAPHY
Spicy Salmon Salad with Red Grapes
4 6- to 8-ounce Kirkland
Signature™ frozen salmon
portions, thawed
2 teaspoons powdered ginger
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 teaspoons brown sugar
4 teaspoons dark soy sauce
6 tablespoons canola oil
8 cups arugula or mixed baby
salad greens
2 cups red seedless
grapes, halved
VINAIGRETTE
1 cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons tangerine or
orange juice
1/2 teaspoon Dijon mustard
1 teaspoon sugar
Salt
Freshly cracked pepper
11. With a sharp chef’s knife, cut each salmon portion into four strips,
for a total of 16 strips. Lay the strips on a plate and pat with paper
towels to dry.
2. In a bowl, combine ginger, garlic powder, cayenne and brown
sugar. Add soy sauce and mix well. Using the back of a spoon or a
pastry brush, lightly brush the spice mixture onto the salmon strips.
3. Heat canola oil in a large nonstick skillet and sauté salmon strips
over medium to medium-high heat for about 3 minutes on each
side, or until browned (can be done in 2 batches). Set aside.
4. In a large bowl, toss arugula with grapes and set aside.
5. To prepare the vinaigrette, combine all ingredients in a jar and
shake well.
6. To assemble salad, drizzle arugula and grapes with vinaigrette to
taste and toss (remainder of vinaigrette can be saved for another
time). Divide salad among 4 plates. Top each serving with 4 strips
of spicy salmon and drizzle with a little of the vinaigrette just
before serving to tie the flavors together. Makes 4 servings.
Tip: Try this dish with a bold, spicy Gewürztraminer from California.
creative
cooking
Treassurees from the a
MANY PEOPLE eat more fish and seafood this time of year
during Lent, a 40-day period of fasting and abstinence that
ends with Easter. But there are many good reasons to
incorporate seafood in your diet throughout the year.
Fish are an excellent source of protein, vitamins and
minerals. They are especially rich in omega- 3 fatty acids,
polyunsaturated fats that are believed to make the blood
less likely to clot, thus lowering the risk of a heart attack.
That’s why the American Heart Association and other
groups recommend eating fish twice a week.
Shrimp doesn’t have the same fat content as fish, but
it is believed to contribute to better ratios between LDL
(bad) cholesterol and HDL (good) cholesterol.
Featured here are two recipes using products from
Costco suppliers. The Spicy Salmon Salad recipe was
created by Karen MacNeil for Marine Harvest, and the Black
Pepper Shrimp dish was created by Paula Deen for The
Food Network, featuring SeaMazz shrimp. These recipes
appear in our latest cookbook, Cooking in Style The Costco
Way. You can find an electronic version on costco.com,
under “Costco Connection Magazine,” along with other
cookbooks in “The Costco Way” series.—Tim Talevich
For more than 1,400 mouthwatering
recipes from the Costco cookbook series,
visit the Online Edition. Go to costco.com and click
on “Costco Connection Magazine.”
IRIDIO PHOTOGRAPHY
Black Pepper Shrimp
3 pounds SeaMazz large (U- 15)
easy-peel shrimp, thawed
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
11. Preheat oven to 450°F.
2. Peel, rinse and drain shrimp,
then place in a shallow baking pan.
3. In a saucepan, melt butter. Add
garlic and sauté for 3 to 4 minutes.
Pour the garlic butter mixture over
the shrimp and toss to coat. Pepper
shrimp until they are well covered.
4. Bake until pink, approximately
5 minutes, turn, bake a few minutes
longer and pepper again. You must
use a heavy hand with the pepper.
5. Serve shrimp with pasta or
warm bread and salad. Makes
6 servings.
Tip: This recipe works wonderfully
with larger U- 8 or U- 6 shrimp,
where available. Adjust cooking
times accordingly.
Recipe by Paula Deen, courtesy
of The Food Network
