Seafood and Spartan Stores

GRAND RAPIDS, Mich. (WOOD) - Terri takes us Off Limits and inside Superior Foods with our friends from Spartan Stores to see how  their seafood buyers comb every corner of the world to find the best product for their stores.  Spartan Stores Chef Amy Sherman joins us to share a special recipe and an invitation to the Grand Haven Salmon Festival with Marci Cisneros of the Grand Haven Visitors Bureau .  Here's the recipe for you to enjoy.

Salsa Verde
3 cups  fresh parsley
2 cups extra-virgin olive oil
1 cup chopped green onion tops
3/4 cup drained capers
1/2 cup fresh lemon juice
3 cloves  garlic
1 tablespoon  fresh thyme
1 tablespoon fresh oregano
1 1/2 teaspoons fresh rosemary
1 1/2 teaspoons  fresh sage

Place all of the ingredients into a food processor and blend until well combined and kind of smooth.
Refrigerate until ready to use.

Salmon Boil
1 lb. red Potatoes, cut in half
1 large onion, cut into eighths
1 lb. salmon filet, skinned and chunked.
1 teaspoon thyme
2 tablespoon Butter
1 lemon
salt and pepper

Bring 2 cups water to a boil, seasoned well with thyme, salt and pepper.  Add the potatoes and the  onions and boil for 10 minutes.  When the potatoes are just tender, lay the salmon on top, and lemon slices on top of that.  Let cook for another 5-10 minutes, or until just cooked through.  Serve with the salsa Verde.

Taste:
Grand Haven Salmon Festival
September 21 - 23
Downtown Grand Haven
D&W Fresh Market
Grand Haven Area Convention and Visitors Bureau
www.dwfm.spartanstores.com
www.visitgrandhaven.com