Alaska Copper River Sockeye Salmon Cooking Demonstration

Giant Eagle Market District Executive Chef John Gruver prepares Alaska Copper River Sockeye Salmon!

Pan Seared Copper River Salmon with Fennel, Arugula, Red Pear and Feta Salad and Pan Seared Copper River Salmon with Roasted Corn and Fingerling Potatoes. Compliments of the Giant Eagle Product Development Team.

Pan Seared Copper River Salmon with Fennel, Arugula, Red Pear and Feta Salad

Serves: 4 Prep Time: 15 min. Cooking Time: 10 minutes

4 -- 6oz Copper River Salmon Filets(skin on)
1 pack Natures Basket Baby Arugula
1 bulb Fennel (shaved)
1 each Red Pear (sliced thin)
4 oz Feta cheese (crumbled)
½ Fresh Lemon (juiced)
1 Tbls. Market District olive oil
To Taste Sea salt
To Taste Freshly ground black pepper

1.Heat a sauté pan over medium-high, once the pan is hot, add 1.5 Tbls of oil.
2.Season salmon with salt and pepper.
3.Place salmon gently into oil skin side down and sear for 4-5 minutes until skin in crispy then turn and cook an additional 3-4 minutes.
4.Toss all remaining ingredients together and then immediately serve topped with salmon.
5.Enjoy

Pan Seared Copper River Salmon with Roasted Corn and Fingerling Potatoes

Serves: 4 Prep Time: 15 min. Cooking Time: 20 minutes

4 -- 6oz Copper River Salmon Filets(skin on)
4 ears Fresh corn on the cob (un husked)
1 lb. Fingerling Potatoes (cut in half lengthwise)
1 Tbls. Fresh thyme (chopped)
1 Tbls. Fresh rosemary (chopped)
1 tsp Fresh sage (chopped)
3 Tbls. Market District olive oil
To Taste: Sea salt
To Taste: Freshly ground black pepper

1.Toss potatoes, herbs, 1.5 Tbls olive oil and salt-pepper together to evenly coat.
2.Lay down a 2 foot piece of Aluminum foil and pour potatoes into center.
3.Fold foil to create a pocket and seals in the potatoes keeping potatoes in a single layer.
4.Place foil pouch on to hot grill and let cook for 10-15 minutes or until fork tender.
5.Place the un husked corn onto the grill (at the same time as the potatoes) rotating every few minutes until husk is slightly charred and corn is tender. 10 -- 15 minutes.
6.Heat a sauté pan over medium-high, once the pan is hot, add 1.5 Tbls of oil.
7.Season salmon with salt and pepper.
8.Place salmon gently into oil skin side down and sear for 4-5 minutes until skin in crispy then turn and cook an additional 3-4 minutes.
9.Enjoy

Category:

People & Blogs

Tags:

• Giant Eagle
• Copper River Salmon
• Copper River Sockeye Salmon
• Alaska Salmon
• cooking salmon
• Buck Gibbons

[dwetick]

Made lemon-brown sugar glaze for salmon...put under broiler for 10 minutes...was perfect! Paired with Fettucine Alfredo from scratch and green peas...the best dinner I've had this month! Copper river Sockeye is tops!

[right2left2]

yum yum yum no doubt