Suzanne Huening
Suzanne Huening of Royal Oak, Michigan, has streamlined
salmon preparation!
“I wanted to submit one of my favorite recipe tips—so
easy and so gourmet! We serve Vidalia onion vinaigrette as
a sauce on salmon—either fresh or frozen. It enhances the
flavor of the salmon and tastes like I fussed making a
homemade sauce.”
Dennis Anderson
Dennis Anderson of Danville, California, cooks salmon
the Pacific way.
1 salmon fillet
1/4 cup chopped fresh dill or 2 tablespoons dried dill
1/2 stick butter, melted
1 each lemon, lime and red onion, thinly sliced
Preheat a covered gas grill or use a pot grill with soaked
wood chips for smoky flavor. Sprinkle with dill. Drizzle
with butter and cover the salmon with alternating slices
of lemon, lime and red onion. Cook on covered grill for
about 20 minutes; do not turn and do not overcook.
Ronnie Sklarin
Ronnie Sklarin of Albuquerque wanted to share this
longtime family favorite.
2 pounds salmon fillet
16 ounces plain nonfat yogurt
2 tablespoons low-fat mayonnaise
1 pound green seedless grapes, thinly sliced
2 cucumbers, peeled and shredded
Grill or bake salmon. Combine yogurt and mayonnaise
well. Add grapes and cucumber. Pour over salmon.
Makes 4-6 servings.
Donna Holt
Donna Holt of Chowchilla, California, remembers her mom’s
salmon patties, which were made from canned salmon. Now
she makes them using Costco’s frozen salmon.
Crumble up grilled salmon to equal 2 cups. Add 1/4 cup
bread crumbs, 1 or 2 eggs, 1/2 onion, chopped, and salt
and pepper. Mix together into a rolled ball and smush
into patties. Fry in about 6 tablespoons hot oil. Drain on
paper towel. Drizzle with olive oil and seasonings to taste.
Makes 6 patties.
We received nearly 1,800 recipes
from our members in just 60 days,
and it soon became perfectly
clear that many cooks love Costco
Kirkland Signature salmon.
