Wild Alaskan Sockeye Salmon
and Alaskan King Crab with
Wilted Spinach Oscar-Style
Trident Seafoods
4 tablespoons
butter, divided
4 sockeye or coho salmon
fillet portions
Salt and black pepper
1 tablespoon fresh
lemon juice
2 tablespoons
whipping cream
1 cup king crab meat
2 tablespoons extra-virgin
olive oil
4 garlic cloves, sliced
1 pound clean spinach,
stems removed
Coarse salt
In a skillet, heat 2 tablespoons butter over medium
heat. Season salmon with salt and pepper to taste.
Place the fish in the skillet skin side down and cook
for 4-5 minutes, or until the skin is crispy. Turn off the
heat, turn fillets over and let sit in the pan for 2-3
minutes to finish cooking. Remove to a serving plate.
Add lemon juice, 2 tablespoons butter and cream
to the pan. Cook over medium heat, stirring, for
1 minute. Stir in crab and turn off the heat.
Meanwhile, add olive oil and garlic to a large skillet.
Cook over medium heat until the garlic is cooked
through. Remove garlic.
Add spinach to the pan, turning to wilt. Season to
taste with coarse salt and pepper.
Immediately place the spinach on the salmon fillets.
Top with the crab and drizzle with the rest of the
sauce. Makes 4 servings.
Potato-Wrapped Stuffed Salmon
Orval Kent Foods
2 large russet potatoes,
peeled
Parchment paper
Salt and pepper
1 package Kirkland
Signature stuffed
salmon entrée
( 4 portions)
3 tablespoons olive oil
Arugula tossed with lemon
vinaigrette, for serving
Using a mandoline slicer, cut potatoes lengthwise
into paper-thin slices. Place 4 slices lengthwise on a
piece of parchment paper in a row, overlapping the
long sides slightly. Make another row parallel to the
first one, overlapping the short ends of the slices in
the first row and forming approximately a 6-by-7-
inch rectangle. Season to taste with salt and pepper.
Cut one of the salmon portions in half lengthwise,
making sure the stuffing is evenly distributed. Place
one of the halves on the center of the potatoes. Fold
the potatoes up over the fish, forming a packet and
pressing to make the potato slices adhere. Season
again with salt and pepper. Repeat for as many
portions as needed.
Heat olive oil in a skillet over medium heat. Gently
lift the salmon packets from the parchment paper,
place them seam-side down in the pan and cook
until the potatoes are tender and golden brown,
about 3 minutes. Carefully flip over and cook for an
additional 2-3 minutes. Remove from the pan and
cut in half diagonally before serving.
Serve on a bed of dressed arugula. Makes 4-6 servings.
