Newspaper Page Text
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Rodney Strong
Chardonnay Wine
Or Sauvignon Blanc, 750-ml bot.
SAVE UP TO 3.70
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Hess Select
wt donnay 12.59
750-ml bot.
SAVE UP TO 1.00
1 i
Smoking
Loon
Merlot Wine 6.9 V
Or Pinot Noir, Sauvignon Blanc,
Zinfandel, Viognier, Chardonnay,
Cabernet Sauvignon, Syrah,
or Pinot Grigio, 750-ml bot.
SAVE UP TO 2.50
WINE
Beringer Founders' Estate Wine.. .8.49
Riesling, Chardonnay, Cabernet Sauvignon,
Merlot, or Pinot Grigio, 750-ml bot.
Mirassou Wine 8.99
Monterey County: Chardonnay or Riesling;
or California: Merlot, Pinot Noir, Sauvignon Blanc,
or Cabernet Sauvignon, 750-ml bot.
Guide jf vvwvv.publixcom-wine
Want more ideas to dress up your table?
Visit www.publix.com/wine and sign up for your free
subscription to Publix Grape® magazine online, too.
2
AB-11/29/07
Bring your family back to the table
Cooking Sequence
• Prepare salmon through
step 2 - 5 minutes
• Prepare chopstick salad -10 minutes
• Complete salmon; serve - 20 minutes
Serves 4
Meal Time: 35 Minutes
Suggested Items:
Pepperidge Farm Parmesan Texas Toast,
fresh fruit salad
Wine Suggestion:
A rich, full-bodied white wine such as BV
Coastal Estates Chardonnay, with a creamy
texture, flavors of apple, and hints of
almond and pear.
Salmon Satay With Orange-Jasmine Rice
1 cup water
1 cup Tropicana Pure Premium Original Orange Juice
1/2 teaspoon seasoned salt
1 cup Vigo Jasmine Rice
1 1/2 lb Publix Farmed-Raised Salmon Fillets
(skin removed; thawed, if needed)
8 (10-inch) bamboo skewers
1/3 cup Lawry's Sesame Ginger Marinade
1 tablespoon Kame Pure Sesame Oil
1 tablespoon Skippy Creamy Peanut Butter
Chopstick Salad
1/2 cup Planters Sliced Almonds
1 tablespoon sesame seeds
3 green onions (rinsed)
1/4 cup Holland House Red Wine Vinegar
1 tablespoon La Choy Soy Sauce
1/2 cup Filippo Berio Extra-Virgin Olive Oil
1 (12-ounce) package Eat Smart Broccoli Slaw
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix.
Visit www.publix.com/aprons for more Apron's® recipes.
©2007 Publix Super Markets, Inc.
Salmon Satay With Orange-Jasmine Rice
and Chopstick Salad
From winning contest recipes submitted by Katherine Phillips, Franklin, TN
jojow*' -
1 Preheat oven to 450°F. Combine in medium saucepan,
water, orange juice, and seasoned salt; cover and bring
to a boil on high for rice.
2 Stir rice into boiling mixture and return to a boil. Cover
and reduce heat to medium-low; cook 15 minutes or until
rice is tender and liquid is absorbed.
3 Cut salmon into eight equal pieces and thread length
wise onto skewers (wash hands). Combine in small bowl,
marinade, sesame oil and peanut butter; reserve one-third
of the mixture for final step. Brush one-half of the remaining
mixture over both sides of salmon.
4 Arrange skewers on baking sheet; bake 2 minutes.
Turn skewers over and brush with remaining one-half of
marinade; bake 2-4 more minutes or until flesh is opaque
and flakes easily with a fork. (Discard any marinade that has
been in contact with raw salmon.)
5 Use reserved marinade as a dipping sauce. Fluff rice with
fork and serve.
CALORIES (per 1/4 recipe) 510 kcal; FAT 24g; CHQL 100 mg;
SODIUM 1070 mg; CARB 34g; FIBER 1g; PROTEIN 37g;
VIT A 2%; VIT C 45%; CALC 4%; IRON 6%
1 Place almonds and sesame seeds in large saute pan
on low. Cook 4-5 minutes, stirring occasionally, or until
toasted. Meanwhile, slice green onions thinly.
2 Place vinegar and soy sauce in medium bowl. Whisk in
olive oil, onions, almonds, and sesame seeds. Stir in
broccoli slaw until evenly coated. Serve.
CALORIES (per 1/4 recipe) 360 kcal; FAT 35g; CHOL Omg;
SODIUM 260 mg; CARB 9g; FIBER sg; PROTEIN 6g;
VIT A 50%; VIT C 120%; CALC 10%; IRON 10%
Shortcuts and Tips
Satay (or sate) consists of marinated meat threaded onto skewers, then
broiled or grilled, and usually served with a spicy peanut sauce.