This week at Wohlner’s, Alaskan King Salmon is King!
January 4 7:49 PM

This week Wohlner’s has wild, sustainabley line caught, Alaskan King Salmon at a super sale price. King Salmon is prized because it has a nicely balanced flavor and is loaded with Omega 3 fatty acids which are both heart healthy and brain healthy

One caveat on cooking salmon: Don’t overcook it! As you overcook it you squeeze the delicate flavors out of the salmon as well as dry it out. The internal temperature of the cooked salmon should be 125°-140°f. One famous French chef, Eric Ripert, tests doneness of fish by inserting a thin metal cake tester into the fish and then touching the cake tester to the outside of his lip; if the cake tester feels slightly warm (not cold) on his lip it’s done. I’ve been learning that I like fish which is less cooked.

Frank’s 4 Minute Easy-Peasy King Salmon

I learned this recipe from a chef in San Jose, California, and it’s delicious. The minimalist preparation allows the wonderful flavor of King Salmon shine through. I think you’ll love this easy dish.

Fresh lemon, chives and King Salmon are quickly and cooked in just 4 minutes in covered casserole dish in the microwave. Cooking covered in the microwave results in salmon which tastes like a combination of baked salmon and steamed salmon. Don’t overcook the salmon. It will turn be opaque on the outside yet should still be translucent on the inside. Shoot for an internal temperature of about 125°f and it usually takes 4 to 4.5 minutes.

Allow about 5 or 6 ounces of salmon per serving, ideally ¾” to 1” thick


  • 1” thick pieces of King Salmon, cut into about 5 or 6 ounces portions olive oil or canola oil
  • Lawry’s Seasoning Salt
  • Ground black pepper
  • 2 very thin lemon slices per portion of Salmon
  • Fresh chives, snipped with scissors (dried chives are OK but fresh is much better here!)
  • Marzetti’s Dill Dressing or Marzetti’s Dill Dip for Vegetables (in the refridgerated case)
  • Lemon wedges, optional.


  1. Brush the inside of a covered casserole dish with oil, and brush the outside of the salmon lightly with oil (or spray both with Pam).
  2. Place salmon fillets serving side up in the casserole dish and season lightly with Lawry’s Seasoned Salt a black pepper.
  3. Use a scissors to snip fresh chives over the fillets.
  4. Place 2 lemon slices on each serving of salmon.
  5. Cover the casserole dish and cook on high for 4 to 4.5 minutes—until the outside is opaque but the inside is still slightly translucent.
  6. Try not to over cook. You may need to adjust the cooking times based on how your microwave cooks as well as the thickness, initial temperature of fillets, and your preference for doneness.
  7. Serve with a dollop of thick Marzetti’s Dill Dip or Jimmy’s Dill Dip with each serving.

Side salad suggestion:

  • A tossed lettuce salad (Dole Salad Mix) with sliced cucumber, and diced On-the-Vine Tomatoes or whole Sweet Grape Tomatoes; dress salad with Girad’s Raspberry Vinaigrette.

Wine Pairings

  • Pinot Noir is the classic pairing with salmon, especially a Califronia or Orgeon pinot.
  • Louis Jadot 2005 Beaujolais-Villages would be good.
  • Or, if you want a little deeper red wine, try a soft Merlot or a Malbec.

Pan-seared Alaskan King Salmon Filets with warm Grape Tomato Vinaigrette

(On sale this week: Alaskan King Salmon Filets, Sweet Grape Tomatoes)


  • 1 pint Sweet Grape Tomatoes, halved
  • 1 medium shallot, thinly sliced
  • 1 tablespoon drained capers
  • 2 tablespoons red wine vinegar
  • Salt
  • 3 tablespoons canola oil, divided, plus some to brush filets
  • 24 ounces of Alaskan King Salmon Filet, cut into 4 servings of 6 ounce
  • Freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced parsley
  • 1 tablespoon chopped basil


  1. In a small bowl place Sweet Grape Tomatoes, shallots, ½ tsp salt, capers, and red wine vinegar. Toss ingredients and set aside.
  2. Brush Salmon filets with canola oil, and season with salt and pepper.
  3. Preheat the oven to 425°.
  4. Heat an ovenproof skillet on stove top at medium heat. Add 1 tablespoon of canola oil to pan and briefly heat oil. Place salmon filets, serving side down, in the skillet and cook for 3 minutes. Turn filets over and move skillet to oven. Cook in oven for about 6 minutes, but do not overcook (internal temperature should be about 125f to 132f.) Remove skillet from oven and move filets to a plate.
  5. Pour fat from the skillet and place skillet on stove top over medium heat. Add 1 tablespoon of canola oil to pan, then sprinkle cumin over warm oil. Immediately add tomato/shallot mix to the skillet along with 2 tablespoons of olive oil. Cook for about 2 minutes, occasionally stirring.
  6. Spoon the hot tomato vinaigrette over the plated salmon. Sprinkle a portion of the fresh herbs over each filet.

Wine Pairings

  • Domaine de Valmoissine by Louis Latour

Pacific Rim Broiled Teriyaki Glazed Alaska King Salmon

Only 2 ingredients + 5 minutes cooking? Yes, and it’s delicious!

The saltiness of soy and the sweetness of pineapple wonderfully complement robust Alaskan King Salmon without overpowering it. We suggest you use Lawry’s Teriyaki with Pineapple to glaze the salmon. Besides being delicious this recipe is simple and extremely fastttttt!


  • 4 7oz. pieces of Alaskan King Salmon
  • Lawry’s Teriyaki with Pineapple Glaze/marinade


  1. Line a metal pan with foil and spray foil with Pam spray or very lightly oil the foil. Place salmon on the foil and generously brush with Lawry’s Teriyaki.
  2. Move oven rack to broil position. Preheat oven to broil.
  3. Place salmon under broiler when hot. Cook for 3 minutes. Remove from oven, turn salmon over, brush top side with teriyaki and broil until done, about 2 to 3 minutes. The outside should be brown and the inside somewhat translucent. Remove form oven and allow to rest for a couple minutes before serving.

Desert suggestion:

  • Broiled pineapple rings (canned or fresh) with a glaze of brown sugar and dark rum (1/2 cup brown sugar, a tablespoon of water, and 1 ounce dark rum like Meyers Rum or Gosling Black Seal Rum. Simmer the brown sugar, water and rum ,rum and for 5 minutes to dissolve the sugar.

Wine Pairings

  • Riesling is the top choice here
  • Sake

Roasted Whole Free-Range Chicken with roasted vegetables

(On sale this week: Plum Farms Free Range Chicken, Yukon Gold Potatoes, Yellow Onion)

Combine a flavorful Plum Creek Farms Free Range Chicken with Ina Garten’s Garlic Roasted Chicken and you have a fantastic dinner. Recipe

Roquefort and Bacon Stuffed Boneless Chicken Breasts

This sounds so amazingly good! Note, the recipe calls for Bone-in Chicken Breast but feel free to use Boneless Chicken Breasts which are on sale this week at Wohlner’s. Recipe

Spaghetti and Italian Sausage Links

(On sale this week at Wohlner’s: Skinner Spaghetti, Wohlner’s Italian Sausage, Prego Spaghetti Sauce, Crystal Farms Parmesan Cheese.)

One way to add extra flavor dimensions to spaghetti sauce is to cook a link k or two of Italian Sausage in the sauce spaghetti sauce. The pork and the sausage spices add a lot of flavor. (Remember in the original Godfather movie when Michael started a Mafia war upon shooting the police chief. The Corleone family then “went to mattresses” and holed up in a house out of sight. Luca Brasi was cooking the spaghetti to serve with the pasta, and he instructed the other as to why he was adding sausage to the “gravy”. Well Luca is right, it does add a lot of flavor.)

This takes only minutes but makes the sauce taste like you cooked it all day.


In a small skillet brown a couple links of Wohlner’s Italian Sausage. Next cut the sausage into 1” pieces and simmer it in Prego Spaghetti sauce. Serve Pregosauce and Wohlner’s sausage over cooked Skinner Spaghetti. Sprinkle with Crystal Farms Parmesan or freshly grated Parmigiano-Reggiano.

Wine Pairings

  • California Zinfandel
  • Italian Chianti

Skinner’s Ziti with Wohlner’s Italian Sausag

(On sale this week: Skinner Pasta, Wohlner’s Italian Sausage, Prego Spaghetti Sauce, Kraft Cheese, Boarshead Cheese, Crystal Farms Grated Parmesan)


  • 1 pound Skinner ziti or penne dried
  • Kosher salt
  • 1 pound Wohlner’s Italian sausage, sweet or hot, cut into 1/4-inch thick slices
  • 1 roasted bell red pepper, diced
  • 4 cloves garlic, sliced
  • 1 jar Prego Spaghetti Sauce
  • Pinch red pepper flakes
  • 1 cup grated mozzarella—about ¼ lb. Kraft or Boarshead
  • 1/2 cup Crystal Farms Parmesan or ½ lb. freshly grated Reggiano
  • 2 slices Provolone, torn into pieces
  • Salt and pepper, to taste


  1. Preheat the oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray, and set aside.
  2. Bring a large pot of water to a boil, add Kosher salt, and boil pasta for 1 minute less than package directions. Drain.
  3. Meanwhile, brown Italian sausage in a large skillet over medium heat. Add red pepper and garlic. Cook for about 30 seconds. Drain mixture, and set aside.
  4. In a large bowl, toss the pasta, spaghetti sauce, sausage mixture, mozzarella, 1/2 cup Parmesan, red pepper flakes, salt and pepper. Transfer mixture into the prepared baking dish, and top with the Provolone and remaining Parmesan.
  5. Bake until cheese is golden brown and bubbly, about 30 minutes.

Bowl Game and NFL Playoff Snacks

As of today, Wednesday, there are 5 bowl games left including the BCS Championship game on Monday night. Plus there are many NFL playoff games this weekend. So here are Wohlner’s many suggestions for gametime snacks.

Snack suggestions:

  • Fried Jiro Cheddar Cheese Curds
  • Herbed Cottage Cheese Spread
  • Pepperoni Chips (thinly sliced Boarshead Pepperoni fried in oil until a crispy chip.)
  • Wohlner’s Smoked Salmon and cream cheese in water crackers or baguette rounds
  • Smoked Salmon Spread with Crackers
  • Crudite (cucumber slices, grape tomatoes, green pepper slices, freshj broccoli, carrot slices) with Ranch Dressing
  • Dortios
  • Roquerfort Cheese Butter Spread crusty Wohlner’s Bread (1 part Roquerfort and 1 part Butter) with baguette slices

Wisconsin Style Deep Fried Cheese Curds


  • 5 oz. beer
  • 5 oz. any pancake mix
  • 1 egg
  • 2 1/2 lbs. Jiro fresh cheese curds


  1. Cheese curds should be at room temperature and fresh.
  2. Dip in batter and drop one at a time in heated oil, 425 to 450.
  3. Fry for about 1 minute or until golden brown.
  4. Drain on paper towels.
  5. Serve with Ranch Dressing for dipping.

Make your own batter without beer

  • 1 egg, beaten
  • 1 c. flour
  • 1 tsp. sugar
  • 1 c. milk
  • 1 tsp. salt
  • 1 tsp. baking powder

Herbed Cottage Cheese Spread Recipe


  • 2 cups. Robert’s small cottage cheese (4%), about 2/3 of a 24 oz. container
  • 2/3 cup Robert’s sour cream
  • 1/2 teaspoon salt
  • 1/4 tsp pepper, freshly ground
  • 1 tsp finely minced garlic
  • 1 Tbls finely minced shallots
  • 1 Tbls finely minced fresh chives (green onions are OK but chives preferred)
  • 1 Tbls finely minced fresh parsley (flat leaf aka Italian parsley)


  1. Combine the cottage cheese and sour cream in a bowl and stir until mixed.
  2. Next add all the other ingredients and stir until mix.
  3. Adjust seasonings to your taste.
  4. Refrigerate and rest covered to allow the flavors to blend.
  5. When ready to serve garnish with some minced parsley.

Serving suggestions:

  • Serve with crusty Wohlner’s Bread, thinly sliced Wohlner’s Baguette
  • Toasted crostini rubbed with a garlic clove
  • Kebbler’s Townhouse or Club Crackers
  • Oasis Pita Chips

Category: Holiday Meat Deli Dessert
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

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Saturday: 7 a.m. - 7:30 p.m.
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Phone: (402) 504-1025
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