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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.
I set the oven for 375 degrees, but put the foiled-lined baking pan in before it reached that temperature, and set the timer for 20 minutes, but pulled the fillets out before the time was up and spooned pesto on each piece.
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.