1 whole side of salmon, about 3 pounds,
skin on, pin bones removed
¼ cup extra-virgin olive oil, plus more for rubbing
2 tablespoons vodka
Grated zest of 1 lemon,
plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
½ teaspoon ;ne sea salt
½ teaspoon freshly ground black pepper
Remove the salmon from the refrigerator 30 minutes
before grilling to bring it to room temperature. Pat
dry with paper towels. Prepare a medium-hot ;re in
a charcoal grill or preheat a gas grill to medium-high.
In a small bowl, combine the olive oil, vodka, lemon
zest, lemon juice, dill, salt and pepper, and mix well to
form a marinade. Place the salmon, ;esh side down, on
a large, rimmed baking sheet. Rub the skin generously
with olive oil. Turn the salmon over, ;esh side up, and
pour the marinade evenly over the top.
When ready to grill, place the plancha or cast-iron skillet
on the grill grate directly over the ;re and cover the grill.
After 10 minutes, the plancha or cast-iron skillet should
be smoking hot. Uncover the grill; transfer the salmon, skin side down, to the plancha; and re-cover the grill.
(If your plancha or cast-iron skillet is new, brush it with oil to be sure the skin of the ;sh won’t stick.) Grill the
salmon, without turning it, until it is almost opaque throughout but still very moist.
With a long spatula, transfer the salmon to a warmed platter. Serve the whole side of salmon on the platter
family-style, or cut the salmon into individual portions and transfer to warmed dinner plates. Makes 6 servings.
At your local Costco warehouse, you’ll ;nd
fresh Copper River salmon, frozen Kirkland
Signature™ salmon and refrigerated smoked
salmon (including Kirkland Signature Wild
Alaskan Smoked Salmon—also available
6 tablespoons mayonnaise
3 tablespoons minced fresh ;at-leaf parsley, divided
1 tablespoon black olive tapenade
Freshly ground black pepper, to taste
8 slices black- or green-olive or plain ciabatta,
each ¾ inch thick
Extra-virgin olive oil for brushing
16 thin slices cold-smoked salmon (lox)
or hot-smoked salmon
8 large eggs
1 teaspoon distilled white vinegar
or fresh lemon juice
1 teaspoon ;ne sea salt
Prepare the mayonnaise: In a small bowl, combine
the mayonnaise, 1½ tablespoons parsley, tapenade
and a few grinds of pepper, and mix well. Set aside.
Prepare the bread: Heat an indoor grill or stovetop
grill pan or ridged griddle until hot. Brush both sides
of each bread slice with a little olive oil. Grill the bread
on both sides until nice grill marks appear. Set aside.
Pour water to a depth of about 2 inches into a large,
straight-sided sauté pan and bring to a boil over high
heat. While the water is heating, spread one side of each slice of grilled bread with some of the prepared mayonnaise,
then lay 2 salmon slices on top of each bread slice. Divide the bread evenly among 4 warmed plates. Set aside.
Line a large, ;at plate with a double thickness of paper towels. Crack each egg into a separate small bowl. When the
water is boiling, add the vinegar and salt. Adjust the heat so the water is at a simmer, not a rolling boil. Carefully slip
the eggs, one at a time, into the water. After 2 or 3 minutes, use a slotted spoon to lift an egg to see if the white has
completely set. If it has, one at a time, remove the eggs with the slotted spoon and set them on the prepared plate.
Working quickly, use kitchen shears or a paring knife to trim any ragged edges or “tails” from the whites.
Set a poached egg on each slice of prepared bread. Garnish each open-face sandwich with a generous sprinkling
of remaining parsley and a couple of grinds of pepper. Serve immediately. Makes 4 servings.
All recipes adapted with permission from Salmon: Everything You Need to Know + 45 Recipes, by Diane Morgan
(Chronicle Books, 2016; not available at Costco).
POACHED EGGS AND SMOKED SALMON ON TAPENADE
SALMON À LA PLANCHA WITH CITRUS;DILL;VODKA MARINADE
PUT THIS ON YOUR
PLATE AND SMOKE IT
THERE ARE many varieties of smoked
salmon, but the main difference is
if they’re cold- or hot-smoked. Cold-smoked salmon is salted and cured.
Smoke is applied at low temperatures
toward the end of the curing process
for flavor. Costco foods buyer Marc
Statdfield says the smoke doesn’t
actually cook the fish. “The result is a
translucent appearance and a delicate
flavor,” he says.
Hot-smoked salmon is cooked by
the smoke of an indirect heat source
at much higher temperatures, just as
you would smoke a brisket or pork
shoulder. “[Hot-smoked salmon] is great
served hot or cold. I like to flake it cold
onto salads, or with a cracker and
cream cheese. If you serve it hot, it’s
great in pastas and salmon chowder,”
Cookbook author Diane Morgan
suggests smoked salmon as an option
in all of the Copper River salmon leftover dishes (see “Leftovers” on opposite page). She also likes to use smoked
salmon on top of salads, mixed with
ricotta in blintzes, in frittatas and
omelets, and in a smoked salmon
Benedict, sans hollandaise sauce.—HM