Recipes

Wedge Co-op recipes.

Sheet Pan Salmon Teriyaki

Servings: 2-3 INGREDIENTS 4 (5-ounce) salmon fillets 16 ounces green beans, trimmed 2 carrots, peeled and cut diagonally in 1/4-inch slices 1/2 cup teriyaki sauce, homemade (see below) or store-bought 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1/2 teaspoon sesame seeds Preparation Preheat oven…  Read More →

Lemon Pepper Salmon with Dill Butter

By Peter Wilson, Wedge Produce Department Servings: 5 Ingredients 2-8oz or 4-4oz fillets of salmon 1 lemon, zest and juice separated 1 tsp ground black pepper 3 large sprigs fresh dill 3 tbsp butter Salt to taste Aluminum foil Cookie sheet with a lip Preparation Preheat oven to 425 degrees. Zest then juice the lemon,…  Read More →