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.
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.
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
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.
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