Careme

Ingredients

• Copper River salmon fillet, skin on if possible

  10–12 oz
• De Cecco Fusilli Pasta

  6 oz $3.79
• Zucchini

  1 medium, cut into half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Fresh Organic Lemon

  1, zested and juiced $0.99
• Simple Truth Organic® Basil

  1/3 cup leaves, torn $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Dry white wine or pasta water

  1/4 cup
• Red pepper flakes

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the salmon very dry, check for pin bones, and cut it into 2 portions; season with salt, pepper, half the lemon zest, and 1 teaspoon olive oil while you slice the zucchini, halve the tomatoes, slice the garlic, and tear the basil.
2. Bring a medium pot of well-salted water to a boil and keep it at a lively simmer nearby while you start the skillet; do not add the fusilli yet.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the salmon skin-side down for 4–5 minutes until the skin is crisp, flip, cook 1–2 minutes more until just medium-rare to medium, then transfer to a warm plate.
4. Drop the fusilli into the boiling water and cook until just al dente; while it cooks, lower the skillet heat to medium, add 1 tablespoon olive oil and the zucchini, and sauté 4–5 minutes until lightly browned but still bright.
5. Stir the garlic, halved tomatoes, and red pepper flakes into the zucchini and cook 2–3 minutes until the tomatoes soften and turn juicy; add the white wine or 1/4 cup pasta water and scrape up the browned bits.
6. Reserve 3/4 cup pasta water, drain the fusilli, and add it to the skillet with the butter and lemon juice; toss 1–2 minutes, adding splashes of pasta water as needed to make a glossy sauce.
7. Fold in most of the basil and adjust with salt, pepper, and more lemon juice; remove the salmon skin if desired, then flake the fish into large pieces over the pasta so it stays elegant and moist.
8. Plate the fusilli in shallow bowls, nestle the salmon pieces on top, and finish with the remaining basil, lemon zest, black pepper, and the remaining olive oil drizzled over the top.

Ingredients

• fully cooked leftover ground pork

  8 oz
• pad Thai rice noodles

  6 oz $3.59
• bok choy

  8 oz $2.99
• green onions

  3, thinly sliced; whites and greens separated $1.09
• garlic

  2 cloves, minced $0.79
• fresh ginger

  1 tablespoon minced $3.99
• lime

  1, juiced, plus wedges for serving if desired $1.29
• cilantro

  1/3 cup chopped $1.69
• neutral oil

  1 tablespoon
• fish sauce

  1 tablespoon plus 1 teaspoon
• soy sauce

  1 tablespoon plus 1 teaspoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or sriracha

  1–2 teaspoons, to taste
• black pepper

  to taste
• Elouan Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Prep everything before soaking the noodles: slice the bok choy stems into 1/2-inch pieces, roughly chop the leaves, mince the garlic and ginger, slice the green onions, chop the cilantro, and break up the fully cooked leftover pork if it is clumped.
2. In a small bowl, stir together the fish sauce, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 3 tablespoons water until the sugar dissolves.
3. Bring a kettle or pot of water to a boil. Place the rice noodles in a heatproof bowl, cover with hot water, and soak until pliable but still slightly firm, 6–8 minutes; drain and rinse briefly with cool water so they do not continue softening.
4. Heat a large skillet or wok over medium-high heat. Add the oil, then add the bok choy stems and the white parts of the green onions; stir-fry for 2–3 minutes until bright and crisp-tender.
5. Add the garlic and ginger and stir for 30 seconds until fragrant. Add the fully cooked ground pork and stir-fry for 1–2 minutes, just until hot throughout.
6. Add the drained noodles, bok choy leaves, and sauce. Toss constantly for 2–3 minutes, adding a splash of water if the pan looks dry, until the noodles are tender, glossy, and evenly coated.
7. Remove from the heat and toss in most of the cilantro and green onion tops. Plate in shallow bowls and finish with the remaining herbs, black pepper, and lime wedges if desired.

Ingredients

• Copper River salmon fillets

  2 fillets, about 6 oz each
• Jumbo Red Onions

  1 medium, thinly sliced $0.99
• Fresh Organic Lemons

  1 large, zested and juiced $0.99
• Cucumber

  1, thinly sliced $0.89
• Green Top Red Radishes

  1/2 bunch, thinly sliced $1.99
• Green Onions

  2, thinly sliced $1.09
• Parsley

  1/3 cup chopped $1.29
• Garlic

  2 cloves, grated or minced $0.79
• Fresh Jalapeno Peppers

  1 small, seeded and minced, optional $1.99
• Dijon mustard

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Apple cider vinegar or white wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Cooked rice or crusty bread

  optional, for serving
• Stoller Family Estate Willamette Valley Pinot Noir

  750 ml $24.99

Instructions

1. Prep the produce: thinly slice the red onion, cucumber, radishes, and green onions; chop the parsley; grate the garlic; zest and juice the lemon, keeping 1 tablespoon juice aside for the salad.
2. Make the yassa marinade by whisking the remaining lemon juice, lemon zest, Dijon, garlic, honey, optional jalapeño, 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper; spoon 1 tablespoon of this mixture over the salmon and let it sit while the grill heats, about 10 minutes.
3. Heat a grill or grill pan to medium-high and oil the grates; meanwhile toss the sliced red onion with the rest of the yassa marinade in a small bowl.
4. Cook the onions in a grill-safe skillet or on the stovetop over medium heat for 8 to 10 minutes, stirring often, until softened, glossy, and lightly caramelized; add a splash of water if they darken too quickly.
5. Grill the salmon skin-side down for 4 to 5 minutes, then flip and cook 2 to 4 minutes more, until just cooked through and the center reaches 125–130°F for medium or 145°F for fully cooked.
6. While the salmon grills, make the cucumber-radish salad: toss cucumber, radishes, green onions, parsley, reserved 1 tablespoon lemon juice, vinegar, remaining 1 tablespoon olive oil, a pinch of salt, and black pepper; taste and adjust with more salt or lemon if needed.
7. Plate the salmon over the warm yassa onions, pile the cucumber-radish salad alongside, and serve with rice or bread if you want a heartier dinner.