The Costco Connection

Recipe from Enjoy Cooking the Costco Way, page 34

( http://bit.ly/cwcsalmon)

1 tablespoon chopped garlic
1 pound skinless Copper River salmon
1 cup diced fresh tomato

1 cup peeled, seeded and diced cucumber ¾ cup finely diced jalapeño, or to taste ¼ cup finely diced red onion ¼ cup chopped fresh cilantro ½ cup lime juice ½ cup lemon juice

1 tablespoon ketchup
Taro chips or tortilla chips, for serving

Cut salmon into ½-inch cubes. Heat a sauté pan over very low heat. Add garlic and salmon; cook just until the salmon has no translucence. Spread the salmon on a sheet pan; cool in the refrigerator.

In a large bowl, combine tomato, cucumber, jala-peno, red onion, cilantro, lime juice, lemon juice and ketchup. Gently fold together. Fold in the salmon, being careful not to break up the pieces.

Chill in the refrigerator for 1 hour. Serve with your favorite dippers, such as taro chips or tortilla chips. Makes 4 to 6 servings.

to the rivers each year to spawn and maintain population. Blake explains that this is tracked using sonar fish counters. If the fish counters are low, ADFG will close the salmon season early. If there are more fish than expected, they’ll let more fishing occur.

• In addition to several laws regarding the fishing industry and sustainability, the state also has thousands of square miles of marine protected areas, which safeguard sensitive marine habitats from fishing and boating, according to ASMI.—HM

Ceviche-Inspired
Wild Alaska Salmon

Copper River/Prince William Sound Marketing Association Recipe courtesy of Amy Sherman

½ pound wild Copper River salmon fillet,
skin removed
¼ cup Hawaiian salt, coarse sea salt or
kosher salt
1½ cups diced cherry or grape tomatoes
½ cup finely diced sweet white onion
1 green onion, chopped
2 ripe, fresh California avocados,
halved and seeded
Cilantro sprigs or chives, for garnish
Crostini, for serving (optional)

Place salmon in a container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours. Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish from bowl and pat dry with paper towels. Dice fish and place in a mixing bowl. Add tomato, onion and green onion; toss gently to combine. Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately, accompanied by crostini if desired. Makes 4 servings.

Lomi Lomi Salmon

Butter, lemon, pepper and garlic salt are all you need for flavorful Copper River salmon. But if you’d options, look below. Recipe from Enjoy Cooking The Costco Way, page 166 ( http://bit.ly/cwcsalmon2)

1 ( 1½ to 2 pounds) Copper River
salmon fillet
¼ cup butter, softened, or olive oil
Salt
Pepper
Garlic powder
Chili powder (optional)

Fresh or dried dill (optional)
1 onion
1 lemon

Preheat the grill to 300 F.

Rinse salmon fillet and pat dry. Cut into pieces that you can manage with your spatula.

Coat the salmon liberally with butter or olive oil. Season to taste with salt, pepper, garlic powder, chili powder and dill.

Slice onion horizontally and separate into rings. Slice the lemon horizontally and remove seeds. Place the onion rings and lemon slices on the salmon.

Lightly oil the grill and cook the salmon, skin side down, until you can see the white fat of the salmon developing on the surface and edges of the fillet and the fish flakes easily, about 12 minutes. When cooked, the meat should separate easily from the skin. Makes 4 to 8 servings.