|Fresh wild sockeye salmon from Costco Wholesale spends only 6 minutes on a preheated stove-top grill. Here, I served it with Costco pesto and organic salsa, as well as chopped mint and other herbs from our garden.|
By VICTOR E. SASSON
We cook fresh wild salmon at home nearly every week during the season, which runs from June to October at Costco Wholesale in Hackensack.
A friend who just returned from a vacation in Alaska reported rivers are thick with salmon struggling to swim upstream and lay their eggs.
The price of fresh wild sockeye fillets has fallen steadily since June, and I've learned a thing or two about cooking this wonderful fish on a preheated stove-top grill.
For one thing, I was cooking the fillets too long -- 8 minutes to 10 minutes.
I reduced the cooking time to 6 minutes, and they came out juicier.
The longer cooking time is appropriate for wild king salmon fillets, which are thicker than sockeye.
Wild sockeye fillets are thinner and smaller than both king and Costco's artificially colored farmed Atlantic salmon, which are probably raised on antibiotics.
I usually get six serving pieces from about 2 pounds of wild salmon, and add sea salt and fresh lime juice before arranging the pieces skin-side down on the large, rectangular preheated grill.
The All-Clad Grill is 20 inches long and 13 inches wide, and the fish cooks best at both ends -- over the burners.
Then, you can plate and reheat some, add your wild salmon, enjoy dinner and finish with a big salad of Earthbound Farm Organic Spring Mix, also from Costco.
In the morning, two organic eggs, sunny side up, are wonderful over sweet potatoes mashed with extra-virgin olive oil, especially when you break the yolks over them.
|A package of 2 pounds of Fresh Wild Sockeye Salmon yields about six serving pieces.|
|An electric cooker full of organic brown rice, organic diced tomatoes, low-sodium red beans and chopped fresh garlic, prepared with extra-virgin olive oil. The leftovers allow you to put dinner or breakfast on the table in minutes.|