Rafael’s Honey Ginger Salmon
Kirkland Signature/Marine Harvest
4 Kirkland Signature frozen
salmon portions, thawed
2 tablespoons soy sauce
1 tablespoon minced
1 tablespoon white wine
1 tablespoon lemon juice
2 tablespoons honey
Pinch of salt and pepper
4 tablespoons butter
1/4 cup packed light
To prepare the marinade, combine all ingredients.
Place the thawed salmon in a medium bowl and pour
the marinade over the fish. Refrigerate for 2 hours.
Preheat oven to 375°F.
Transfer the salmon to a baking pan and place in the
oven for 15 minutes.
To prepare the glaze, melt butter and mix with brown
sugar. Spoon the sauce over the salmon and then set
it directly under the broiler for 5 minutes, or until
glazed. Makes 4 servings.
1/2 cup dry quinoa
Salt and pepper
4 5-ounce True North*
portions, or cut 4
portions from a fillet
1/2 red onion, cut into
8 garlic cloves, peeled
2 tomatoes, cut into cubes
1 tablespoon capers,
8 pitted Kalamata olives
3 ounces arugula
1 teaspoon finely cut
chives, for garnish
Fresh Salmon with Quinoa
True North Salmon
Prepare quinoa according to package directions.
Season to taste with salt and pepper. Keep warm.
Season salmon on both sides with salt and pepper to
taste. Heat a nonstick sauté pan with just enough oil
to coat over medium heat. Add salmon and cook on
one side until golden brown, about 3 minutes. Turn
the portions carefully with a spatula and cook for
another 3 minutes.
In a separate pan, heat 1 tablespoon oil over medium
heat. Add onions and sauté along with garlic and
tomatoes until semi-soft. Add capers, olives and
arugula. Toss until the leaves are wilted. Season to
taste with salt and pepper.
Place the quinoa in the center of 4 plates, set the
salmon on top and distribute the tomato-arugula
mixture evenly next to the portions. Garnish with
chives. Makes 4 servings.
Brands may vary by region; substitute a similar product.