Grilled Wild Alaska
Sockeye Salmon
Copper River Seafoods
6 tablespoons low-sodium
soy sauce
4 tablespoons olive oil,
plus more for brushing
2 tablespoons
Worcestershire sauce
1 teaspoon grated lemon zest
Preheat the grill on high until very hot.
To prepare the basting sauce, combine soy sauce, oil, Worcestershire
sauce, lemon zest, lemon juice and parsley. Set aside for 10 minutes to
allow the ;avors to blend.
Lightly brush salmon with oil and season to taste with salt and pepper.
Place the salmon on the grill and cook for 2 minutes. Turn the salmon over
and cook for another 2 minutes. Turn again, this time rotating at a 90-degree
angle, to achieve a hatch pattern. After 2 minutes, turn once more at 90
degrees and cook for a ;nal 2 minutes, or until it ;akes easily with a fork.
Just before removing the salmon from the grill, brush each portion
generously with the baste. Serve immediately. Makes 4 servings.
Recipe courtesy of Bridge Seafood Restaurant in Anchorage, Alaska.
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh parsley
Kosher salt and white pepper
Wild Alaska Smoked Salmon
and Cherry Tomato Wraps
Copper River Seafoods
3 15-ounce cans white beans
5 ounces white bean juice,
reserved from cans
1 teaspoon grated lemon zest
¼ cup fresh lemon juice
( 2 lemons)
3 tablespoons chopped fresh
parsley, plus more for garnish
3 teaspoons Kirkland Signature
Sweet Mesquite Seasoning
Salt and pepper
24 ounces Copper River Seafoods
smoked sockeye salmon
8 large ;our tortillas
1 romaine heart
16 fresh red cherry tomatoes,
cut in half lengthwise
Drain beans, reserving 5 ounces of the liquid. Rinse the beans.
In a bowl, combine the beans, bean juice, lemon zest and lemon juice.
Mash together with a sti; whisk or fork. A few beans should be left
whole and broken for texture. Add parsley, mesquite seasoning, and
salt and pepper to taste, then mix again.
Remove skin from the salmon and ;ake into large chunks. Carefully
fold into the bean mixture.
Fill each tortilla with romaine leaves, smoked salmon/bean mixture
and tomato halves. Roll up tightly to enclose the ;lling. Cut each wrap
in half and garnish with parsley. Makes 8 servings.
