Fresh Salmon Tips
Costco’s farm-raised Atlantic salmon is a
leading seller in warehouses from Korea to
Mexico. The reason? These fresh salmon fillets
are boneless and skinless, with all pin bones,
belly fat and silver skin removed.
Freshness and quality are the key criteria of
the Costco Fresh Meat and Fish department, notes
seafood expertJeff Lyons. “We closely control
each link in the logistics chain, including the
environmental standards of our producers.”
“We want only the finest farming technology,
combined with the purest waters. This allows us
to offer a superior-quality salmon fillet. Only after
thatdowelookatprice. ”
Grilling
Salmon, along with tuna and mackerel, has a
high natural oil content that makes it a good
choice for grilling.
DSelect fillets at least 1/2inch thick
for grilling
DAllow 6 to 8 ounces per serving
DGrill over medium heat for gentle cooking
without charring
Leftovers
Cooking a large salmon fillet may result
in useful leftovers that will keep for several
days properly wrapped in the refrigerator.
DMake salmon cakes
DLiven up omelets, quiches, casseroles
DCombine with linguine in cream sauce
DToss chunks with salad greens in vinaigrette
FROM THE FOOD PROFESSIONAL
Frank’s Pasta e Fagioli
“This is probably my all-time favorite soup,” says
Frank Bordoni, a professional chef and caterer. It
is hearty enough to serve on its own with a chunk
of warm Italian-style bread for a main meal. It
is an old family recipe that can be eaten hot or
cold—perfect for any time of the year!
Olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
1 celery stalk, chopped
1 pinch oregano
2 cups cooked
borlotti beans*
1 cup finely
shredded cabbage
11/2 quarts vegetable
stock or more
1 28-ounce can chopped
plum tomatoes
Salt and pepper
1 pound small dried pasta,
cooked according to
package directions
1 tablespoon chopped
fresh basil
Grated Parmesan cheese
1. Heat olive oil in a large soup pot; cook
onion, garlic, carrots and celery over medium
heat until vegetables are soft.
2. Stir in oregano, beans and cabbage. Add
vegetable stock and tomatoes. Bring soup
to a boil and simmer until all the vegetables
are thoroughly cooked. Season to taste with
salt and pepper.
3. Stir in the cooked pasta. Sprinkle basil and
Parmesan on each bowl of soup.
Makes 6-8 servings.
*These Italian beans are tan with red and black streaks
and are called cranberry beans in the United States.
Frank Bordoni, Northwood, Middlesex
