On August 8th Whole Foods Market – Charles River Plaza will be having a HUGE sale with extremely deep discounts that you won’t want to miss. Every year, customers and team members alike look forward to wild salmon season.
There are several species of Pacific wild-caught salmon including King Salmon which is sometimes called Chinook, Coho Salmon, also called Silver Salmon, Pink (or Humpback) Salmon (used mostly for canning), Sockeye Salmon, also known as Red Salmon, and Copper River Salmon, which could be Coho, Sockeye or King.
WFM very own port buyers, Keith Harris and Anthony Jordan, live in Alaska during the summer months and work directly with the fishermen and salmon on the docks to select the highest quality fish.
In honor of the One Day Sale I’ve created a delicious recipe featuring Coho Salmon that I think you’ll enjoy. It’s a refreshing dish and super easy to make!
Pineapple Mango and Cucumber Salsa
- 1 cup mango diced
- 1 cup pineapple, diced
- 1 cup cucumber, diced
- ½ red onion, diced
- Juice of one lime
- salt and pepper
- 3 medium-sized avocados
- ½ red onion
- ½ a garlic clove
- 4-5 parsley leaves
- 5-6 basil leaves
- ½-1 serrano pepper, depending on how spicy you want it
- 3 Tbsp lemon juice
- 2 Tbsp oil or water
- 1 Tbsp Dijon mustard
- 3 tbsp olive oil
- salt and pepper to taste
Pan sear the salmon or oven roast it; whichever you prefer!
To make the salsa, add all ingredients together in a medium sized bowl and mix well.
To male the purée, put all of the ingredients in a blender, and blend until smooth. If needed, add more water to thin out the consistency, and to help blend more easily.
Disclaimer: I received the salmon and a $40 gift certificate to make this recipe. I was not paid to promote this event. All my thoughts and opinions are my own.