Careme Recipes

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions Sale $9.99/lb
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz $4.49 for 8.8 oz
• Bok Choy

  12 oz, chopped; stems and leaves separated $2.49/lb
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99 for 7 oz
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49 for 5 ct
• Green Onions

  3, sliced; whites and greens separated $1.50 per bunch
• Fresh Green Serrano Peppers

  1/2 to 1 pepper, thinly sliced, optional $4.99/lb
• Son Premium Fish Sauce

  1 tablespoon $11.79 for 17 oz
• Soy sauce

  2 tablespoons
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral oil

  2 tablespoons, divided
• Water or low-sodium chicken broth

  1/4 cup
• Black pepper

  to taste

Instructions

1. Soak or cook the rice noodles according to package directions until just tender. Drain, rinse briefly with cool water, and set aside.
2. Make the sauce by stirring together fish sauce, soy sauce, vinegar, brown sugar, grated ginger, toasted sesame oil, and 1/4 cup water or low-sodium chicken broth.
3. Transfer 2 tablespoons of the sauce to a separate small bowl and reserve it for glazing the cooked salmon at the end.
4. Pat the coho dry and season lightly with black pepper. Go easy on salt because the sauce is already savory.
5. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the salmon skin-side down if it has skin for 4 to 5 minutes. Flip and cook 2 to 3 minutes more, until just cooked through and 145°F in the thickest part. Transfer to a plate.
6. Lower the heat to medium. Add the remaining 1 tablespoon oil, bok choy stems, green onion whites, garlic, and serrano if using. Stir-fry 2 to 3 minutes, until the stems start to soften.
7. Add the bok choy leaves and cook 1 minute, until wilted. Add the drained rice noodles and the larger portion of sauce. Toss 1 to 2 minutes, until the noodles are hot, glossy, and well coated.
8. Return the salmon to the skillet, spoon the reserved 2 tablespoons sauce over the top, and warm for 30 seconds.
9. Serve the saucy bok choy noodles in bowls with the glazed coho on top and sliced green onion greens scattered over.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions Sale $9.99/lb
• Kroger® Lentil Beans

  1/2 cup dry $2.79 for 16 oz
• Loose Red Beets

  2 small beets, peeled and diced small $2.89/lb
• Swiss Chard Green Bunch

  1/2 bunch, stems and leaves chopped separately $2.49 each
• Jumbo Red Onion

  1/4 onion, finely diced $2.29/lb
• Kroger® Whole Garlic Bulbs

  1 clove, minced $2.49 for 5 ct
• Organic Parsley

  2 tablespoons chopped $1.99 each
• Olive oil

  2 tablespoons, divided
• Red wine vinegar or apple cider vinegar

  1 1/2 tablespoons
• Dijon mustard

  1 teaspoon
• Salt and black pepper

  to taste

Instructions

1. Rinse 1/2 cup lentils. Add to a saucepan with 1 1/2 cups water and a pinch of salt. Simmer 18 to 22 minutes, until tender but not mushy. Drain any excess water.
2. While the lentils cook, peel and finely dice the beets. Add them to a small skillet with 1/4 cup water, a pinch of salt, and 1 teaspoon olive oil. Cover and cook over medium heat for 10 to 12 minutes, until tender. Uncover and cook off any remaining liquid.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and chopped chard stems. Cook 3 to 4 minutes, then add garlic and cook 30 seconds.
4. Add the chard leaves and cook 2 to 3 minutes, until wilted. Stir in the cooked lentils, cooked beets, vinegar, Dijon, parsley, and a pinch of black pepper. Keep warm over low heat.
5. Pat the coho dry and season with salt and pepper. Heat the remaining olive oil in a nonstick or well-seasoned skillet over medium-high heat.
6. Place salmon skin-side down if it has skin. Press gently with a spatula for the first 20 seconds to prevent curling. Cook 5 to 6 minutes, until the skin is crisp and the fish is mostly opaque up the sides.
7. Flip and cook 1 to 3 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
8. Divide the warm beet-chard lentils between 2 plates and top each with a piece of crispy coho.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions Sale $9.99/lb
• Kroger® Original Couscous

  2/3 cup dry $2.49 for 7 oz
• Cucumber

  1/2 cucumber, diced $0.99 each
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99 per bunch
• Kroger® Tender Baby Spinach Bag Salad

  2 packed cups, chopped Sale $2.29 for 10 oz
• Private Selection® Petite Cherry Snacking Tomatoes

  1 cup, halved Sale $3.50 for 10 oz
• Mint

  2 tablespoons chopped $1.49 each
• Organic Parsley

  2 tablespoons chopped $1.99 each
• Fresh Organic Lemon

  1, zested and juiced $2.00 each
• Olive oil

  2 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Salt and black pepper

  to taste
• Bandit Dry Rosé Blend California Wine Box

  1.0 l $7.99 (sale)

Instructions

1. Bring 2/3 cup water, a pinch of salt, and 1 teaspoon olive oil to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
2. Make the dressing in a large bowl: whisk together lemon zest, 1 1/2 tablespoons lemon juice, Dijon, 1 tablespoon olive oil, salt, and black pepper.
3. Add cucumber, radishes, spinach, tomatoes, mint, parsley, and fluffed couscous to the bowl. Toss and let it sit while the salmon cooks.
4. Heat a grill or grill pan to medium-high. Pat the coho dry, rub with the remaining olive oil, and season with salt and pepper.
5. Grill the salmon skin-side down if it has skin for 4 to 5 minutes. Flip carefully and grill 2 to 4 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
6. Taste the couscous salad and add more lemon juice, salt, or pepper if needed.
7. Divide the minty spring couscous salad between 2 plates and top each with a grilled coho fillet.

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.