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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 5, 2012)
îl!t ^jJortlanò (©bseruer Page 10 SAFEWAY $ Septem bers, 2012 » Y or o9ur1 snack. REAL BIG DEALS ON SUMMER PRODUCE Yoplalt Yogurt 4 to 6-02 Selected varieties CM) Price. Metra »M H a s s A vo cad o s Faga or Oannon Greek Yogurt • Fresh Express or Safeway Farms Complete Salad Kits 1 1 I a e ta t 5.3 to 7-or Selected varieties Out) Price- JtOOee 6.4 w to 13 tV»-ruf J |O tu IJ 8-oz J Selected CTtXl varieties. e u , Price $2 M e t M wnwr D -U t D a n n o n A c tiv ia o r D a n im a ls Y o g u rt 12 pack 31 to 4 or Selected varieties BUY 4 S A V E $4 *Mu»t b u y 4 o r m o r e w i t h C o rd Alder Plank Smoked Salmon Ingredients • • • • • • brine (see below) 1 (3 pound) salmon fillet freshly ground black pepper to taste 1/8 cup packed brown sugar 1/2 teaspoon salt 1 tablespoon water Directions 1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating. 2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C). 3. Remove the salmon from the brine, rinse thoroughly under cold running^water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper. 4. Smoke the salmon for at least 2 hours, checking after 11 /2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.) 5. During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon. Brine for Smoked Salmon Ingredients • 1 gallon water • 1 cup kosher salt • 1 cup white sugar • 1 cup brown sugar • lemon pepper to taste • 1 (3 ounce) package dry crab and shrimp seasoning mix freshly ground black pepper to taste • 4 cloves garlic, crushed or to taste • 1 dash hot pepper sauce (optional) • 4 lemons, sliced and crushed • 2 oranges, sliced and crushed • 1 lime, sliced and crushed • 1 large yellow onion, sliced Directions SEPTEMBER 5 w an I 6 I 7 I 8 I 9 I 10 I 11 thus rm sat sun mon rues Prices on this page are effective September 5 thru Tuesday, September 11,2012. ALL LIMITS ARE E I PER HOUSEHOLD, PER DAY Selection varies by store. Prices in W e ad are effective 6 AM Wednesday. September 5 thru Tuesday. September 1 1 ,2 0 1 2 in a« Safeway stores In Oregon (except Milton Freewater) and S W Washington stores serving Wahkiakum Cowlitz. Clark Skamania and Klickitat Counties Items offered 1» sale are not available to other dealers oi wholesalers Sales ol products containing ephedrine, pseudoephedrine or phenylpropanolamine limited try law Quantity rights reserved SO M f A I M RTISING ITEMS MAY NOT BE AVA* ABI f IN A l l STOATS Some advertised prices may be even lower in some stores On Buy One. Get One Free CBOGO') offers customer must purchase the first item to receive the second 'tern tree BOGO offers are not 1/2 price sales If only a single item purchased the regular price applies Manufacturers coupons may be used ori purchased items only PO-OB not on tree items Limit one coupon pet purchased item Customer will be responsible (or tax and deposits as required by law on the purchased and tree Items No liquor sales m excess (K 5 2 gallons No liquor sales tor resale Liquor sales at licensed Safeway stores o r t y .© 2 0 1 2 Safeway Inc Availability of Items may vary by store Online and In-store prices, discounts and offers may differ Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and sea soning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.
