Copper River Salmon with Tomato-Cucumber Relish

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Responsible Choice Salmon with Hoisin Glaze

I enjoy using our famous Copper River Salmon filets for this recipe, and pairing it with a quick vegetable stir-fry. This glaze is versatile, so you may cook the fish to your preference.

All you need:

  • 3 tbsp rice vinegar
  • ¼ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tsp minced ginger
  • 3 green onions, thinly sliced
  • ½ cup chicken broth
  • 1 tsp corn starch
  • ¼ tsp sriracha hot sauce
  • Responsible Choice salmon filets

All you do:

  1. Mix rice vinegar, sesame oil, hoisin sauce, ginger and green onions in a bowl.
  2. In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.
  3. Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.
  4. Serve over cooked Responsible Choice salmon.
  5. To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.

Classic Salmon Burgers with Asian Slaw

Serves 4.

All you need:

    salmon burger with asian slaw

  • 1 small bag coleslaw blend
  • 1 green onion, sliced on the bias
  • ½ red pepper, julienned
  • 2 tbsp chopped fresh cilantro
  • 2 ½ tbsp rice wine vinegar
  • 2 ½ tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp grated fresh ginger root
  • 1½ tsp sesame seeds
  • 1 clove garlic, minced
  • 2 tbsp peanut or almond butter, optional
  • Butter or oil, as needed
  • 4 Chef Kim-inspired classic salmon burgers, available in the Hy-Vee meat case
  • 4 hamburger buns or ciabatta rolls

All you do:

  1. In bowl, combine coleslaw blend, green onion, red pepper and cilantro. In separate bowl, mix vinegar, vegetable oil, soy sauce, brown sugar, ginger root, sesame seeds, garlic and peanut butter. Do not combine until ready to serve. Refrigerate.
  2. Heat butter or oil in a large nonstick skillet over medium-high heat until very hot. Cook patties 6 to 8 minutes, turning once. Alternately, grill patties for 6 to 8 minutes, carefully turning once.
  3. To serve, combine cabbage mixture and dressing. Place each salmon patty on a bun or ciabatta roll and top with Asian slaw.

Blue Moon Glazed Responsible Choice Shrimp

All you need:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp sriracha
  • Juice of ½ lemon
  • 8 oz raw Responsible Choice shrimp, peeled and deveined
  • Steamed rice or quinoa, for serving

All you do:

  1. Sauté garlic in olive oil until fragrant, about 2 minutes.
  2. Add beer and simmer for about 2 minutes.
  3. Add honey, sriracha and lemon juice and simmer until thickened, 2 to 3 minutes.
  4. Add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa, if desired.

Note: If the sauce is not thick enough when the shrimp are cooked, remove the shrimp and simmer the liquid until it coats the back side of a spoon.

Simple Responsible Choice Salmon

When you’re looking for an easy yet delicious option for dinner, don’t count seafood out. This simple Responsible Choice salmon recipe is quick and satisfying.

All you need:

  • 4 (5 to 6 oz each) Responsible Choice salmon fillets
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 tbsp Dijon mustard
  • Cooked quinoa and vegetables, for serving

All you do:

  1. Preheat oven to 400 degrees.
  2. Place salmon, skin-side-down, on a non-stick baking sheet. Bake until salmon is cooked through, the internal temperature should reach 145 degrees, 12 to 15 minutes.
  3. Meanwhile, whisk together brown sugar, soy sauce and mustard in a medium skillet and heat over medium-high heat for about 3 minutes, until hot and bubbling. Remove from heat and ladle sauce over salmon.
  4. If desired, serve salmon over a bed of quinoa and a side of vegetables for a wonderful lunch or dinner.

Responsible Choice Greek Salmon

Serves 4.Greek Salmon

All you need:

  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup small diced peeled cucumber
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 (5 oz each) Responsible Choice salmon filets
  • 1/2 cup halved pitted kalamata olives
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup crumbled feta cheese

All you do:

  1. To make cucumber yogurt sauce, combine Greek yogurt, cucumber, dill weed, garlic, celery salt and black pepper in a medium bowl. Set aside.
  2. Heat olive oil in a medium skillet over medium-high heat. Cook salmon, skin side up, for about 4 minutes. Turn the fish over with a spatula, and cook another 3 to 5 minutes until the salmon is opaque and flaky.
  3. Transfer salmon to plate and top with cucumber yogurt sauce, olives, tomatoes and feta cheese.

Grilled Red Snapper with Citrus Herb Salad

Serves 4.

All you need:Red Snapper Citrus Herb Salad
Salad

  • 4 small radishes, thinly sliced
  • ½ small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
  • ¼ small red bell pepper, finely diced
  • ½ jalapeno, seeded and thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp thinly sliced green onions
  • 2 tbsp chopped mint
  • 1 avocado, peeled, pitted and diced
  • 1 large ripe grapefruit
  • 1 large ripe tangerine
  • 2 tbsp olive oil
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  • 4 cups spring greens

Fish

  • 4 (4 to 6 oz each) skin-on red snapper fillets
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lemon juice

All you do:
Salad:

  1. In a large bowl, toss radishes, fennel bulb and fronds, bell pepper, jalapeno, cilantro, green onions and mint; fold in avocado.
  2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over a separate bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl to release all the juice. Add the citrus sections to the radish salad and reserve the juice in the bowl.
  3. To make the dressing, add olive oil and lemon juice to the bowl with the citrus juice and season with salt and pepper. Toss the spring greens with a couple tablespoons of dressing and place the remainder of the dressing on the radish salad. Set aside.

Fish:

  1. Preheat grill to medium-high heat. Brush the grill grates and flesh of fish with olive oil; season with salt and pepper.
  2. Place fish flesh side down on grill and cook for 2 minutes; turn 45 degrees to create hatch grill marks and cook for 2 minutes more. Flip fish and finish grilling until just white throughout or internal temperature reaches 145 degrees. Remove fish from grill and squeeze with lemon.

To serve, divide spring greens among four separate plates and top with a piece of grilled fish. Top each piece of fish with radish citrus salad and serve immediately.

Recipe spotlight: Responsible Choice Crab Gnocchi

All you need:

  • 2 (16 oz each) pkg gnocchi
  • 1 pound Responsible Choice fresh crab meat, picked
  • 4 tbsp butter, divided
  • 2 tbsp flour
  • 1 tbsp lemon zest
  • 2 cloves garlic, finely chopped
  • 2 cups whole milk
  • 4 oz Gruyere cheese, shredded
  • 4 oz Havarti cheese, shredded
  • ½ cup chopped fresh parsley, divided
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp pepper
  • 1½ cups Panko breadcrumbs

All you do:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil. Prepare cook gnocchi according to package instructions. Drain and place in a 9-by-13-inch pan sprayed with non-stick cooking spray. Stir in crab meat.
  3. In a large saucepan, melt 2 tablespoons of butter over medium-high heat, and whisk in flour. Whisk in lemon zest, garlic and milk until smooth and warmed through.
  4. Stirring constantly, add Gruyere cheese, Havarti cheese, 1/4 cup parsley, nutmeg, salt and pepper. Pour over gnocchi and crab and mix until incorporated.
  5. Melt remaining 2 tablespoons butter and toss with breadcrumbs. Sprinkle over gnocchi.
  6. Bake for 20 to 30 minutes, until edges are bubbly. Garnish with remaining 1/4 cup parsley before serving.

Recipe Spotlight: Responsible Choice Oysters Rockefeller with Kale and Goat Cheese

Serves 6 (2 oysters each).

All you need:

  • Rock salt
  • 12 fresh Responsible Choice oysters, on the half shell
  • 2 tbsp Hy-Vee unsalted butter
  • 2 tbsp Hy-Vee Select extra-virgin olive oil
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 (4 oz) pkg Hy-Vee herbs & garlic goat cheese
  • 2 tbsp Hy-Vee panko bread crumbs, divided
  • Lemon wedges, for serving
  • Tabasco sauce, optional

All you do:

  1. Preheat oven to 450 degrees.
  2. Spread enough rock salt in a baking pan to cover the bottom evenly. Arrange oysters in the salt to steady them; set aside.
  3. In a sauté pan, heat the butter and olive oil until shimmering. Sauté kale for 2 to 3 minutes. Add garlic and cook for another 30 seconds. Season with salt. Remove from heat and cool completely. Stir in goat cheese.
  4. Top each oyster with 1 teaspoon filling and sprinkle each oyster with 1/2 teaspoon panko bread crumbs.
  5. Bake 10 minutes.
  6. Serve with lemon wedges and Tabasco, if desired.