Thursday, August 1, 2013

Fresh Wild Salmon with Organic Diced Tomatoes

Fresh, wild-caught sockeye salmon from Costco Wholesale was $10.99 a pound this week, but a 1.5-pound fillet is enough to serve a family of 5.

By Victor E. Sasson

If you can open a can, squeeze a lime and chop fresh herbs, Fresh Wild Salmon with Organic Diced Tomatoes is a snap to prepare.

I rely on Costco Wholesale for wild-caught fillets of sockeye salmon caught in the U.S.A., as well as for limes and cans of Organic Diced Tomatoes.

The herbs come from my garden. 

I cut a 1.5-pound fillet ($10.99 a pound) into 5 pieces, squeezed fresh lime juice over them and sprinkled them with chopped mint and oregano, and ground Aleppo red pepper (optional).

Then, I spooned Organic Diced Tomatoes over the salmon pieces and placed them into a pre-heated 375-degree oven.

I line the pan with parchment paper from Costco, and don't have to use spray oil.


The thickest part of the fillet was cooked rare after 10 minutes. Add 3 minutes to cook through.

I served the salmon with leftover Lundberg Wild Blend Rice, a GMO-free mixture of wild, brown and black rices available from Costco.

The sockeye salmon was $10.99 a pound this week, up a dollar from the week before.

I also picked up a 2.5-pound bag of frozen wild-caught Hake Loins, a meaty, white fish that makes for excellent eating ($13.99).

As with other frozen fish, I will probably steam the hake or bake the fillets in parchment-paper pouches.

A package of Michigan Blueberries, the equivalent of 3 pints, was $4.99. And 2 pounds of those incomparable Campari Tomatoes were $4.49. 

A 'pan pizza' without the fattening dough.

A gooey frittata

A frittata with tomato sauce, pesto and gooey cheese can fool you into thinking your eating a pizza, but you won't have to worry about fattening dough.

I used slices of reduce-fat Jarlsberg Swiss Cheese,  fresh Beefsteak Tomato slices and Organic Tomato Sauce -- all from Costco -- and my own homemade pesto sauce.

A wedge of frittata with Wild Blend Rice.

A mixture of 4 whole organic brown eggs, 8 ounces of Kirkland Signature Egg Whites, a little low-fat milk, grated cheese and Organic No-Salt Seasoning go into a preheated 10-inch pan with extra-virgin olive oil. After the bottom is set and the other ingredients are added, the frittata is finished under the broiler until the cheese oozes and the top browns (low setting).

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