Ginger Steamed Salmon
with Vegetables
Copper River Seafoods
4 portions Kirkland Signature*
wild Alaskan sockeye salmon
(about 6 ounces each), thawed
4 tablespoons soy sauce
1 teaspoon ground black pepper
4 garlic cloves, peeled
¼ cup sliced fresh ginger
4 teaspoons sliced green onions
2-3 cups fresh vegetables cut
in bite-size pieces (broccoli,
green onions, carrots)
1 teaspoon toasted sesame oil
Marinate salmon in soy sauce and black pepper for 10-15 minutes.
Place the salmon in a steamer. Top each portion with garlic, ginger and
green onions. Steam for about 10 minutes.
Add the cut vegetables and steam for 3 minutes, or until cooked to taste.
Sprinkle with sesame oil and serve immediately. Makes 4 servings.
* Product available on a seasonal basis.
Fried Paci;c Cod Spring Rolls
Copper River Seafoods
2 pounds Kirkland Signature* boneless,
skinless Paci;c cod portions, thawed
16 ounces bean thread noodles
(clear noodles), soaked in water
for 30 minutes, drained and cut
into 1-inch pieces
2 sweet onions, chopped
2 pounds green cabbage, thinly sliced
Chop cod into 1-inch cubes. Place in a bowl and add noodles, onions,
cabbage, carrots, salt, pepper and soy sauce; stir to blend.
Fill spring roll wrappers with the cod mixture. Rub some egg yolk on
the edges to seal.
Working in batches, deep-fry in oil on medium-high heat until golden,
about 5 minutes. Makes 6-7 servings.
* Brands may vary by region; substitute a similar product.
2 carrots, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons soy sauce
30 spring roll wrappers
1 egg yolk, lightly beaten
Vegetable oil for deep-frying
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