{"product_id":"king-salmon-1","title":"King Salmon","description":"\u003cp\u003eFive (8-9 oz.) Fillet Portions--- Boneless, skinless, and delicious. King salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. The richest and most flavorful wild Pacific salmon available.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaesar Salad with Grilled Vegetables\u003c\/h4\u003e\n\u003cp\u003e1 head of Romaine Lettuce, torn apart or chopped\u003cbr\u003e2 cloves of garlic, chopped\u003cbr\u003e6 tablespoons olive oil\u003cbr\u003e4 tablespoons lemon juice\u003cbr\u003e2 tablespoons Worcestershire sauce\u003cbr\u003e2 hard boiled eggs, mashed\u003cbr\u003e6 tablespoons Parmesan cheese, grated\u003cbr\u003e2 medium zucchini, grilled and chopped\u003cbr\u003e1 cup of eggplant, grilled and chopped\u003cbr\u003e1 small onion, grilled and chopped\u003c\/p\u003e\n\u003cp\u003ePlace the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.\u003c\/p\u003e\n\u003cp\u003eGRILLED VEGETABLES:\u003cbr\u003e1 large onion, sliced\u003cbr\u003e2 zucchini, sliced\u003cbr\u003e2 yellow squashes, sliced\u003cbr\u003e1 eggplant, sliced\u003cbr\u003e1\/2 cup soy sauce\u003cbr\u003eJuice of 2 medium oranges\u003c\/p\u003e\n\u003cp\u003eCombine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes. Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.\u003c\/p\u003e\n\u003cp\u003eCROUTONS:\u003cbr\u003e1\/2 stick (2-ounces) butter, melted\u003cbr\u003e3 slices day-old bread, toasted and broken into bite-size pieces\u003cbr\u003e1\/2 teaspoon garlic salt\u003cbr\u003e1\/4 teaspoon dried rosemary\u003cbr\u003e1\/4 teaspoon dried sage\u003cbr\u003e1\/4 teaspoon dried thyme\u003c\/p\u003e\n\u003cp\u003eMelt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed\u003c\/p\u003e\n\u003ch4\u003eSalmon With Avocado And Cucumber Salad\u003c\/h4\u003e\n\u003cp\u003eSalmon:\u003cbr\u003e4 Salmon filets, skinless and 6 ounces each\u003cbr\u003e½ lemon, juiced\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon garlic salt\u003cbr\u003e1 teaspoon paprika\u003cbr\u003e1 teaspoon pepper\u003cbr\u003eOlive oil\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 350 º.\u003c\/p\u003e\n\u003cp\u003eIn a plate combine the dill, garlic salt, paprika and pepper. Set aside.\u003c\/p\u003e\n\u003cp\u003eBrush all sides of the salmon with the lemon juice.\u003c\/p\u003e\n\u003cp\u003eDredge the salmon through the dill seasoning, coating all sides and shaking off any excess.\u003c\/p\u003e\n\u003cp\u003eIn a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.\u003c\/p\u003e\n\u003cp\u003eTransfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.\u003c\/p\u003e\n\u003cp\u003eAvocado and Cucumber Salad:\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon lemon zest\u003cbr\u003e2 lemons, juiced\u003cbr\u003e½ olive oil\u003cbr\u003eRed leaves salad, washed and rinsed well\u003cbr\u003e2 avocados, diced\u003cbr\u003e½ of a large cucumber, outer skin removed and sliced thinly\u003cbr\u003e¼ of a small red onion, shaved\u003cbr\u003eSalt and pepper to taste\u003c\/p\u003e\n\u003cp\u003eIn a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.\u003c\/p\u003e\n\u003cp\u003eAdd the avocado, cucumber and red onion. And gently mix well.\u003c\/p\u003e\n\u003cp\u003eTo assemble:\u003cbr\u003ePlace the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e4 boneless salmon fillets\u003cbr\u003e¼ cup vegetable oil\u003cbr\u003e½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick\u003cbr\u003e2 garlic cloves, chopped\u003cbr\u003e1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained\u003cbr\u003e1 5oz bag baby spinach\u003cbr\u003e1 ½ tablespoons finely grated peeled fresh ginger\u003cbr\u003e1 teaspoon Asian sesame oil\u003cbr\u003e1 tablespoon soy sauce\u003cbr\u003e1 tablespoon sesame seeds, toasted\u003c\/p\u003e\n\u003cp\u003eInstructions:\u003cbr\u003ePat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.\u003c\/p\u003e\n\u003cp\u003eAdd salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121695031332,"sku":"6050","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_raw_wild_King.png?v=1784656709","url":"https:\/\/www.personalgourmetfoods.com\/products\/king-salmon-1","provider":"Personal Gourmet","version":"1.0","type":"link"}