Alaska Copper River Sockeye Salmon Cooking Demonstration | Market District скачать в хорошем качестве

Alaska Copper River Sockeye Salmon Cooking Demonstration | Market District

Giant Eagle Market District Executive Chef John Gruver prepares Alaska Copper River Sockeye Salmon! See more fresh seafood: http://www.marketdistrict.com/Explore... Pan Seared Copper River Salmon with Fennel, Arugula, Red Pear and Feta Salad and Pan Seared Copper River Salmon with Roasted Corn and Fingerling Potatoes. Compliments of the Giant Eagle Product Development Team. Pan Seared Copper River Salmon with Fennel, Arugula, Red Pear and Feta Salad Serves: 4 Prep Time: 15 min. Cooking Time: 10 minutes 4 -- 6oz Copper River Salmon Filets(skin on) 1 pack Natures Basket Baby Arugula 1 bulb Fennel (shaved) 1 each Red Pear (sliced thin) 4 oz Feta cheese (crumbled) ½ Fresh Lemon (juiced) 1 Tbls. Market District olive oil To Taste Sea salt To Taste Freshly ground black pepper 1.Heat a sauté pan over medium-high, once the pan is hot, add 1.5 Tbls of oil. 2.Season salmon with salt and pepper. 3.Place salmon gently into oil skin side down and sear for 4-5 minutes until skin in crispy then turn and cook an additional 3-4 minutes. 4.Toss all remaining ingredients together and then immediately serve topped with salmon. 5.Enjoy Pan Seared Copper River Salmon with Roasted Corn and Fingerling Potatoes Serves: 4 Prep Time: 15 min. Cooking Time: 20 minutes 4 -- 6oz Copper River Salmon Filets(skin on) 4 ears Fresh corn on the cob (un husked) 1 lb. Fingerling Potatoes (cut in half lengthwise) 1 Tbls. Fresh thyme (chopped) 1 Tbls. Fresh rosemary (chopped) 1 tsp Fresh sage (chopped) 3 Tbls. Market District olive oil To Taste: Sea salt To Taste: Freshly ground black pepper 1.Toss potatoes, herbs, 1.5 Tbls olive oil and salt-pepper together to evenly coat. 2.Lay down a 2 foot piece of Aluminum foil and pour potatoes into center. 3.Fold foil to create a pocket and seals in the potatoes keeping potatoes in a single layer. 4.Place foil pouch on to hot grill and let cook for 10-15 minutes or until fork tender. 5.Place the un husked corn onto the grill (at the same time as the potatoes) rotating every few minutes until husk is slightly charred and corn is tender. 10 -- 15 minutes. 6.Heat a sauté pan over medium-high, once the pan is hot, add 1.5 Tbls of oil. 7.Season salmon with salt and pepper. 8.Place salmon gently into oil skin side down and sear for 4-5 minutes until skin in crispy then turn and cook an additional 3-4 minutes. 9.Enjoy