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Page 10
SAFEWAY $
Septem bers, 2012
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REAL BIG DEALS
ON SUMMER PRODUCE
Yoplalt Yogurt
4 to 6-02 Selected varieties
CM) Price. Metra
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H a s s A vo cad o s
Faga or Oannon
Greek Yogurt
•
Fresh Express or Safeway
Farms Complete Salad Kits
1 1
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5.3 to 7-or Selected varieties
Out) Price- JtOOee
6.4 w
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IJ 8-oz J Selected
CTtXl varieties.
e u , Price $2 M e t
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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
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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.