Careme Recipes

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions Sale $9.99/lb
• Riceland® Jasmine Rice

  3/4 cup dry Sale $2.79 for 32 oz
• Kroger® Snow Peas

  4 oz, thinly sliced $3.89 for 8 oz
• Cucumber

  1, thinly sliced $0.99 each
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99 per bunch
• Green Onions

  2, thinly sliced $1.50 per bunch
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99 for 7 oz
• Maple syrup

  1 tablespoon
• Soy sauce

  2 tablespoons
• Rice vinegar or apple cider vinegar

  2 tablespoons, divided
• Neutral oil

  1 tablespoon, plus more for grill grates
• Sesame oil, optional

  1 teaspoon
• Salt and black pepper

  to taste
• Whitehaven Sauvignon Blanc New Zealand White Wine

  750 ml $15.99

Instructions

1. Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine with 1 1/4 cups water and a pinch of salt in a small saucepan. Bring to a simmer, cover, reduce heat to low, and cook about 15 minutes. Rest covered for 5 minutes, then fluff.
2. While the rice cooks, toss the sliced cucumber and radishes with 1 tablespoon vinegar and a pinch of salt. Set aside for a quick pickle.
3. Make the glaze in a small bowl: stir together soy sauce, maple syrup, grated ginger, remaining 1 tablespoon vinegar, sesame oil if using, and 1 teaspoon neutral oil. Keep this glaze away from the raw fish; it will be brushed on only at the end of grilling.
4. Heat a grill or grill pan to medium. Pat the coho dry, rub lightly with the remaining neutral oil, and season with salt and pepper.
5. Oil the grill grates well. Grill the salmon skin-side down if it has skin, without glaze, for 4 to 5 minutes. Turn carefully and grill 2 to 3 minutes more, until nearly cooked through.
6. During the final 1 to 2 minutes of cooking, brush the clean maple-ginger glaze over the salmon and let it set lightly on the grill. The salmon is done when it flakes and reaches 145°F in the thickest part.
7. Toss the sliced snow peas into the hot rice so they soften slightly while staying crisp.
8. Divide the snow pea rice between 2 bowls. Top with grilled maple-ginger coho, quick-pickled cucumber and radishes, and sliced green onions.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  10 to 12 oz Sale $9.99/lb
• Kroger 100% Whole Wheat Thin Spaghetti

  5 oz dry Sale $1.19 for 16 oz
• Kroger® Tender Baby Spinach Bag Salad

  5 oz Sale $2.29 for 10 oz
• Private Selection® Petite Cherry Snacking Tomatoes

  1 cup, halved Sale $3.50 for 10 oz
• Green Onions

  3, sliced; whites and greens separated $1.50 per bunch
• Kroger® Whole Garlic Bulbs

  2 cloves, thinly sliced $2.49 for 5 ct
• Fresh Organic Lemon

  1, zested and juiced $2.00 each
• Fresh Green Serrano Peppers

  1 small pepper, thinly sliced, optional $4.99/lb
• Olive oil

  2 tablespoons
• Red pepper flakes, optional

  1/4 teaspoon
• Salt and black pepper

  to taste
• Reserved pasta water

  1/2 cup

Instructions

1. Bring a medium pot of salted water to a boil, but do not add the pasta yet. Prep the vegetables: halve the tomatoes, slice the green onions, thinly slice the garlic, slice the serrano if using, and zest and juice the lemon.
2. Pat the coho dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Sear the salmon skin-side down if it has skin, 4 to 5 minutes. Turn and cook 2 to 4 minutes more, until it flakes and reaches 145°F in the thickest part. Transfer to a plate.
4. Remove and discard the salmon skin before flaking the fish into large pieces. If you prefer crispy skin, chop it and crisp it briefly in the skillet, then use as a garnish.
5. Add the thin spaghetti to the boiling water and cook until just al dente, about 5 to 6 minutes. Reserve 1/2 cup pasta water, then drain.
6. While the pasta cooks, add the remaining 1 tablespoon olive oil to the salmon skillet. Cook the green onion whites, garlic, serrano if using, and red pepper flakes for 30 to 60 seconds, just until fragrant.
7. Add the cherry tomatoes and cook about 2 minutes, until glossy and just starting to soften. Add the spinach by handfuls and toss until barely wilted.
8. Add the drained pasta, lemon zest, 1 tablespoon lemon juice, and 1/4 cup reserved pasta water. Toss until lightly saucy, adding more pasta water if needed.
9. Gently fold in the flaked coho, keeping some large pieces intact. Taste and add more lemon juice, salt, or pepper as needed. Serve topped with the green onion tops.

Ingredients

• Coho salmon fillet

  12 oz, cut into 2 portions Sale $9.99/lb
• Red Potatoes

  1 lb, cut into 3/4-inch pieces $1.29/lb
• Baby Organic Broccoli

  1 bunch, trimmed $3.49 each
• Simple Truth Organic® Baby Dill

  1 tablespoon chopped $2.79 for 0.5 oz
• Kroger® Whole Garlic Bulbs

  2 cloves, grated or minced $2.49 for 5 ct
• Butter

  2 tablespoons, softened
• Dijon mustard

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Salt and black pepper

  to taste
• Optional lemon wedge

  for serving

Instructions

1. Heat the oven to 425°F. Line a sheet pan with parchment or foil for easier cleanup.
2. Prep the vegetables: cut 1 lb red potatoes into 3/4-inch pieces and trim 1 bunch baby broccoli. Grate or mince 2 garlic cloves and chop 1 tablespoon dill.
3. Toss the potatoes with 1 tablespoon olive oil, half the garlic, 1/2 teaspoon salt, and black pepper. Spread cut-side down on the sheet pan and roast for 18 minutes.
4. Meanwhile, stir together 2 tablespoons softened butter, 1 teaspoon Dijon mustard, 1 tablespoon chopped dill, the remaining garlic, and a pinch of black pepper.
5. Pat 12 oz coho salmon dry and season lightly with salt and pepper. Rub the baby broccoli with 1 tablespoon olive oil and a pinch of salt.
6. After the potatoes have roasted 18 minutes, flip them and push to one side. Add the baby broccoli and salmon to the pan. Spread the herb butter over the tops of the salmon portions.
7. Roast 10 to 14 minutes more, until the potatoes are crisp, the broccoli is browned at the tips, and the salmon flakes and reaches 145°F in the thickest part.
8. Plate with a swoosh of melted herb butter from the pan, potatoes on one side, baby broccoli on the other, and the coho centered on top. Add an optional lemon wedge if desired.