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| A dip-net fisherman on the Copper River in Alaska. |
I went back to Costco in Hackensack in search of more fresh Copper River salmon earlier in the week, but there was none in the seafood case. However, on Friday, I found nearly a dozen shrink-wrapped fillets to choose from.
This time, I made a blender pesto from mint and cilantro growing in my garden, but didn't add any grated cheese to it (extra-virgin olive oil, two cups of mint and cilantro, handful of pine nuts, a little salt).
I cut the fillet into seven portions, squeezed on fresh lemon juice and sprinkled them with coarse, mildly spicy Aleppo pepper.
The portions I had for tonight's dinner were rich-tasting and moist.
I sprayed oil on the aluminum foil to keep the skin-on fillets from sticking, but some of the skin stuck. I peeled off two pieces and popped them in my mouth. Just delicious.
The wild Alaskan salmon was $13.99 a pound, but the Earthbound Farm organic spring mix I used to make a salad went up to $4.99 for a 1-pound container, still a dollar or two below what other stores charge.
Other produce prices at Costco have been dropping.
Whew, I'm glad to see you used mint and cilantro for your recipe. When I saw you prepared the copper river salmon with garden pesto, I was afraid you used a cup of mites and a few tablespoons of weevils. I put ants in my garden pesto, but they'd be a little crunchy for salmon.
ReplyDeleteAnts in your pesto are preferable to aunts.
ReplyDeleteTonight, I hand-blended grated Pecorino Romano sheep milk's cheese into the leftover mint-coriander pesto, with a little more oil, and added it to hot organic whole-wheat pasta from Trader Joe's.
ReplyDeleteWhite wine, a salad and quick-cooking prawns from Costco completed our dinner.
And you call yourself a foodie. Where's your blogpost about Vidalia onions, which have been in season for almost a month and are 49 cents a pound with your price plus card at ShopRite this week?
ReplyDeleteI'll have to get over there. How do you like them prepared?
ReplyDeleteI was just kidding, I know you're a foodie. I like to chop up Vidalia onions and have 'em in an omelet with one of them midsized tomatoes on the vine, although I suppose a campari tomato or two would do, chopped up of course, with omega 3 eggs of course. Or add them to pasta. I'd even cut up an aleppo pepper and add that if I could find one. Where is aleppo anyway?
ReplyDeleteAleppo is in the north of Syria.
ReplyDeleteThe Aleppo pepper already is ground when I buy it at Fattal's Bakery in Paterson. I sprinkle it on omelets, put it in hummus and use it on wild salmon.
A foodie? I like to eat well and try to avoid all the crap in food.
I think the anonymous commenter has been smoking the same cigars that Monica Lewinsky did.
ReplyDelete