Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 12–14 oz (2 portions) (use remaining for lunch, or cook all) $11.99 (sale)
• Green Asparagus, 1 lb 1/2 lb, woody ends trimmed $2.99 (sale)
• Pompeii® Lemon Juice, 13 fl oz 1 1/2 Tbsp (or to taste) $2.50 (sale)
• Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 3/4 lb, halved $3.50 (sale)
• Garlic, 1 ct 2 cloves, minced $0.69
• Olive oil 2 Tbsp (plus 1 tsp) —
• Butter 1 Tbsp —
• Dijon mustard (optional but great) 1 tsp —
• Capers (optional) 1 Tbsp, drained —
• Salt & black pepper to taste —
• Red pepper flakes (optional) pinch —

Instructions

1. Prep the potatoes: halve 3/4 lb petite red potatoes and toss with 1 Tbsp olive oil, 1/2 tsp salt, and black pepper. Put in a saucepan, cover with cold water by 1 inch, and bring to a boil; simmer until just tender, 12–15 minutes. Drain and keep warm.
2. Prep the asparagus: trim woody ends from 1/2 lb asparagus. Toss with 1 tsp olive oil, pinch of salt, and black pepper.
3. Cook the asparagus (stove): heat a large skillet over medium-high. Sear asparagus 3–5 minutes, turning, until bright green with light blistering. Remove to a plate.
4. Sear the salmon (stove): pat salmon (12–14 oz) very dry; season with 3/4 tsp salt and pepper. Heat the same skillet over medium-high and add 2 tsp olive oil. Place salmon skin-side down and press gently for 15 seconds. Cook 5–7 minutes until skin is crisp and the fish is mostly opaque up the sides. Flip and cook 1–2 minutes more (or to your preferred doneness). Transfer salmon to plates.
5. Make the lemon-garlic pan sauce: lower heat to medium. Add 1 Tbsp butter and 2 minced garlic cloves; stir 30 seconds until fragrant. Add 1 1/2 Tbsp lemon juice (plus 2 Tbsp water if needed), 1 tsp Dijon (optional), and 1 Tbsp capers (optional). Simmer 30–60 seconds to lightly thicken; taste and adjust with salt, pepper, and a pinch of red pepper flakes.
6. Finish and serve: spoon sauce over salmon. Plate with the seared asparagus and the warm potatoes (drizzle any extra sauce over potatoes too).

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced), 1 lb 12–14 oz, cut into 2-inch chunks $10.99
• Bok Choy, 1 lb 1/2 lb, sliced (stems and leaves separated) $2.77 (sale)
• Carrots, 1 lb 2 medium (about 6 oz), thinly sliced $1.29
• Organic Ginger Root, 1 lb 1 Tbsp finely grated $3.77 (sale)
• Garlic, 1 ct 2 cloves, minced $0.69
• Jumbo Yellow Onion, 1 lb 1/2 onion, thinly sliced $0.99
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 1 cup (or water) $2.00 (sale)
• Coconut milk 1 (13.5 oz) can —
• Curry powder or Thai red curry paste 1 1/2 Tbsp curry powder OR 1–2 Tbsp curry paste —
• Fish sauce or soy sauce (optional) 1 tsp —
• Pompeii® Lemon Juice 1 Tbsp (to finish) $2.50 (sale)
• Neutral oil 1 Tbsp —
• Cooked jasmine rice (or microwave rice) 1 cup cooked (about 1/2 cup dry) —
• Salt to taste —

Instructions

1. Prep: slice 2 medium carrots thinly, slice 1/2 onion thinly, mince 2 garlic cloves, and grate 1 Tbsp ginger. Slice 1/2 lb bok choy, separating stems from leaves. Cut 12–14 oz cod into 2-inch chunks; lightly salt.
2. Start rice: cook 1/2 cup dry jasmine rice (or prepare 1 cup cooked microwave rice) so it’s ready when the curry finishes.
3. Build the base (stove): heat 1 Tbsp neutral oil in a medium pot over medium heat. Add sliced 1/2 onion with a pinch of salt; cook 3–4 minutes. Add 2 minced garlic cloves and 1 Tbsp grated ginger; cook 30 seconds.
4. Toast the curry: add 1 1/2 Tbsp curry powder (or 1–2 Tbsp curry paste) and stir 30 seconds to bloom the spices.
5. Simmer vegetables: add sliced carrots (about 6 oz), 1 cup broth (or water), and 1 can coconut milk. Bring to a gentle simmer and cook 8–10 minutes until carrots are tender-crisp.
6. Cook bok choy stems, then fish: add bok choy stems first; simmer 2 minutes. Add cod chunks and gently simmer 3–5 minutes until the fish flakes and turns opaque (don’t hard-boil or it can toughen). Add bok choy leaves and cook 1 minute just to wilt.
7. Finish: stir in 1 tsp fish sauce/soy (optional) and 1 Tbsp lemon juice. Taste and add salt if needed.
8. Serve: spoon curry over 1 cup cooked rice (for 2 servings).

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 12–14 oz (2 steaks) $8.99 (sale)
• Kroger® Fresh Seedless Black Grapes, 1 lb 1 cup, halved $1.99 (sale)
• Cucumber, 1 ct 1, thinly sliced $0.79
• Simple Truth Organic® Baby Spring Mix, 5 oz 3–4 cups $3.50
• Green Onions, 1 each 2, thinly sliced $1.39
• Pompeii® Lemon Juice, 13 fl oz 2 Tbsp $2.50 (sale)
• Olive oil 2 Tbsp (plus more for grill) —
• Dijon mustard (optional) 1 tsp —
• Honey or sugar (optional) 1/2 tsp —
• Salt & black pepper to taste —
• Optional: sesame seeds or crushed pepper 1–2 tsp —

Instructions

1. Prep the grill: preheat grill to high for 10 minutes. Clean grates and oil lightly with a paper towel dipped in neutral oil.
2. Prep the salad: in a bowl, toss 3–4 cups spring mix with 1 thinly sliced cucumber, 1 cup halved seedless black grapes, and 2 sliced green onions.
3. Make the dressing: whisk 2 Tbsp lemon juice with 2 Tbsp olive oil, 1 tsp Dijon (optional), 1/2 tsp honey (optional), 1/4 tsp salt, and black pepper. Toss with the salad right before serving.
4. Prep the tuna: pat 12–14 oz tuna very dry. Rub with 1 Tbsp olive oil, then season all over with 3/4 tsp salt and plenty of black pepper (and 1–2 tsp sesame seeds or crushed pepper if using).
5. Grill the tuna: place tuna on the hot grill. Cook 60–90 seconds per side for rare/medium-rare (recommended) or 2–3 minutes per side for more done, depending on thickness. Transfer to a plate and rest 2 minutes.
6. Serve: slice tuna against the grain and pile over or alongside the grape-cucumber salad. Spoon any resting juices over the tuna.