|Wild-caught king salmon with diced tomatoes, sake and Dijon mustard.|
By VICTOR E. SASSON
I went looking for more fresh Copper River salmon at Costco Wholesale on Monday and landed a real treat: Fresh troll-caught wild king salmon.
At $14.99 a pound, the king salmon was a dollar more a pound than the fresh wild Copper River sockeye fillets that also were available.
But it's clear these thicker fillets came from a much bigger fish.
|The label says, "Product of USA."|
I wanted to prepare them with ripe peaches, tomatoes and capers, but couldn't find any peaches at my Hackensack warehouse store.
When I got home, I emptied a can of Kirkland Signature Organic Diced Tomatoes into a non-stick pan and added several ounces of sake and a little fresh lime juice.
I brought that to a boil to cook off the alcohol, then turned down the flame and added a tablespoon of Dijon mustard, mixing it in well.
I cut the 1.6 pound king salmon fillet into pieces that varied from 2 inches to less than an inch thick, added ground Aleppo pepper, placed them into the pan, covered it and turned the flame to medium.
I cooked the salmon for 8 to 10 minutes.
I removed and ate the thinnest pieces first, spooning sauce over them and adding chopped fresh mint and oregano from the garden.