Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

salmon

Grilled Salmon

Ingredients

  • 1/4 cup brown sugar
  • 1/2 cup hot water
  • 1/2 cup Shiraz wine
  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/3 teaspoon lemon pepper
  • 2 pounds salmon fillets
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

  1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
  4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce

Grilled Salmon w/ Orange Glaze

Ingredients

  • 1/2 cup orange marmalade
  • 2 teaspoons sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon grated fresh ginger root
  • 1 garlic clove, crushed
  • 3 tablespoons white rice vinegar (or other white vinegar)
  • 1 pound boneless, skinless salmon fillet, cut in four pieces
  • 6 scallions, thinly sliced with green (optional)
  • 1/4 cup toasted sesame seeds (optional)

Directions

  1. Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

Asian Salmon

Ingredients

  • 2 pounds salmon filets, with skin
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1 pinch ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon sesame oil
  • 2 cups long-grain white rice
  • 1 teaspoon dried dill weed
  • 4 cups water

Directions

  1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
  3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Grilled Salmon Skewers

Ingredients

  • 1 pound salmon filet without skin
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger root
  • 1 clove fresh garlic, minced
  • pinch of freshly ground black pepper
  • 12 fresh lemon wedges
  • 12 skewers

Directions

  1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
  2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
  3. Preheat an outdoor grill for medium-high heat.
  4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Wrapped Salmon

Ingredients

  • 4 (6 ounce) fillets salmon, with skin and bones removed
  • 8 sheets phyllo dough
  • 1/2 cup melted butter
  • salt to taste
  • ground black pepper to taste
  • 4 tablespoons Dijon mustard

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  3. Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  4. Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  5. Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.