Careme Recipes

Ingredients

• Fresh Atlantic whole salmon fillet (farm raised), cut into 2 portions 12 oz $12.99/lb
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Simple Truth Organic® Russet Potatoes 3/4 lb (about 2 medium) $4.49
• Organic garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves $6.99/lb or $2.79/3 ct
• Lemon 1
• Capers 2 tbsp
• Butter 2 tbsp
• Olive oil 2–3 tbsp
• Dijon mustard 1 tsp
• Salt & black pepper to taste
• Optional: parsley 1–2 tbsp chopped

Instructions

1. Prep: Heat oven to 425°F. Pat salmon very dry; season both sides with salt and pepper. Rinse capers if very salty. Zest and juice the lemon.
2. Prep veg: Toss Brussels sprouts with 1–2 tbsp olive oil, salt, and pepper on a sheet pan. Roast 18–22 minutes, tossing once, until browned and tender.
3. Cook potatoes (stove): While sprouts roast, cut potatoes into 1-inch chunks. Boil in salted water 12–15 minutes until very tender. Drain and return to pot; add 1 tbsp butter and a splash of olive oil, smash roughly, and season with salt and pepper. Cover to keep warm.
4. Sear salmon (stove): Heat a skillet over medium-high with 1 tbsp oil. Place salmon skin-side down and press lightly for 10 seconds. Cook 4–6 minutes until skin is crisp and fish is mostly opaque up the sides. Flip and cook 1–2 minutes more (or to 125–130°F for medium). Transfer to a plate.
5. Make pan sauce: Lower heat to medium. Add 1 tbsp butter and minced garlic; cook 30 seconds. Add capers, lemon juice (start with half), 2–3 tbsp water, Dijon, and lemon zest. Simmer 30–60 seconds; swirl in remaining 1 tbsp butter. Taste and adjust salt/pepper/lemon.
6. Serve: Plate smashed potatoes and roasted sprouts. Top salmon with lemon-caper sauce (and parsley if using).

Ingredients

• Fresh Rockfish fillet (Pacific caught) 12 oz $9.99/lb
• Organic Green Cabbage 1/2 lb (about 3–4 cups shredded) $2.49/lb
• Organic cucumber 1 $1.49
• Organic Jumbo Red Onions (or yellow onion) 1/4 onion, thinly sliced $2.99/lb or $2.19/lb
• Organic romaine lettuce (optional, for extra crunch) a handful, shredded $3.50 (sale)
• Corn or flour tortillas 6 small
• Lime 1
• Sour cream or Greek yogurt 1/3 cup
• Mayonnaise (optional, for richer sauce) 1 tbsp
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Garlic powder 1/2 tsp
• Salt & black pepper to taste
• Neutral oil (canola/avocado) 1–2 tbsp

Instructions

1. Prep slaw: Shred cabbage; slice cucumber into thin half-moons; thinly slice onion. Toss with a pinch of salt and a squeeze of lime. Let it sit while you cook fish.
2. Mix crema: Stir sour cream/Greek yogurt with 1–2 tbsp lime juice, a pinch of salt, and black pepper. Add 1 tbsp mayo if you want it richer.
3. Season fish: Pat rockfish dry. Mix chili powder, cumin, garlic powder, salt, and pepper; coat fish on both sides.
4. Cook fish (stove): Heat a skillet over medium-high with 1 tbsp oil. Cook fish 2–4 minutes per side (depending on thickness) until opaque and flaky. Break into large chunks.
5. Warm tortillas: Briefly warm tortillas in a dry skillet or directly over a low gas flame (if available), 10–20 seconds per side. Keep wrapped in a towel.
6. Assemble: Tortillas + fish + cabbage slaw (and optional romaine) + lime crema. Serve with extra lime wedges.

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $5.99 (sale)
• Organic Cauliflower 1 lb $3.49
• Organic Jumbo Yellow Onions (or white onion) 1/2 medium, diced $2.19/lb
• Organic garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb or $2.79/3 ct
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 (sale)
• Smoked paprika 1 1/2 tsp
• Tomato paste 1 tbsp
• Chicken or vegetable broth (or water) 1/2 cup
• Butter or olive oil 2–3 tbsp total
• Cream or milk (optional) 2–4 tbsp
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Optional: lemon wedge or splash of vinegar to finish

Instructions

1. Prep: Pat shrimp dry and season with salt, pepper, and 1/2 tsp smoked paprika. Cut cauliflower into small florets. Halve tomatoes; dice onion; mince garlic.
2. Cook cauliflower mash (stove): Bring a pot of salted water to a boil. Add cauliflower and cook 8–10 minutes until very tender. Drain well, then mash (or blend) with 1 tbsp butter/olive oil and a splash of cream/milk if using. Season with salt and pepper. Cover to keep warm.
3. Build sauce (stove): In a skillet over medium heat, warm 1 tbsp oil. Sauté onion with a pinch of salt 3–4 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and remaining 1 tsp smoked paprika; cook 30 seconds to bloom.
4. Simmer: Add broth and tomatoes; simmer 4–6 minutes until tomatoes soften and the sauce looks glossy. Add red pepper flakes if using; taste for salt.
5. Cook shrimp: Turn heat to medium-high. Add shrimp and cook 2–3 minutes, stirring, just until pink and opaque. Turn off heat and swirl in 1 tbsp butter or a drizzle of olive oil. Brighten with a squeeze of lemon or tiny splash of vinegar if you want more pop.
6. Serve: Spoon cauliflower mash onto plates and top with paprika shrimp and sauce.