Shoreside Express market orders are pre-paid online for in-store or curbside pickup. If you have any questions please call 440-951-6448. Hot orders take about 20-30 minutes and we will do the best to expedite in a timely fashion.
Savor
these
delicious
salmon
recipes,
straight
from
the
Euclid
Fish
Retail
Market
Kitchen!
Stop
into
the
Euclid
Fish
Retail
Market
in
Mentor,
Ohio
and
pick
up
some
fresh
salmon.
Find
our
directions
and
hours here.
Cedar
Plank
Grilled
Salmon
Ingredients
1
cedar
plank
1
lb
salmon
fillet
-
skin
on
Olive
oil
1
lemon
1
large
shallot
Tomatoes
(amount
varies
based
on
size
of
tomato)
Chopped
fresh
parsley,
or
basil
if
you
prefer
Salt
and
pepper
Directions
Soak
the
plank
for
an
hour
or
two
in
water.
Heat
the
grill
on
high
heat.
Lay
your
salmon
filet
on
the
plank,
and
coat
with
a
small
amount
of
olive
oil,
then
squeeze
juice
from
half
the
lemon
on
top,
and
sprinkle
salt
and
pepper
and
chopped
fresh
parsley.
Cover
the
fish
first
with
thin
slices
of
shallot,
then
thin
slices
of
tomato.
The
whole
fish
should
be
covered.
Cut
the
other
half
of
the
lemon
in
quarters
and
put
them
on
the
plank.
Sprinkle
another
pinch
of
salt
and
grind
a
bit
more
pepper
over
everything.
Put
the
fish
on
the
grill
and
let
it
cook
through,
keeping
an
eye
on
the
plank
so
it
doesn’t
catch
fire.
If
it
starts
to,
spritz
the
flame
without
knocking
the
fish
off
the
plank.
Use
a
flat
fish
spatula
to
shimmy
the
fish
off
the
plank
and
onto
a
serving
plate.
Squeeze
the
juice
of
those
smoked
lemons
over
the
fish
and
enjoy!
Pan
Roasted
Salmon
with
Wilted
Swiss
Chard
Ingredients
for
the
Salmon
6
oz
salmon
fillet,
skin
on
2
Tbsp.
grapeseed
oil
or
canola
oil
Salt
and
pepper
to
taste
Ingredients
for
the
Wilted
Swiss
Chard
1
bunch
Rainbow
Swiss
Chard
3
Tbsp.
olive
oil
1
clove
of
fresh
garlic,
chopped
1
Tbsp.
red
wine
vinegar
Salt
and
pepper
to
taste
Directions
for
the
Salmon
Heat
up
a
saute
pan
over
medium
high
heat.
Add
the
oil
and
heat.
Dry
the
fish
with
a
paper
towel,
and
season
with
salt
and
pepper.
Place
the
salmon
skin
down,
and
turn
the
heat
down
to
medium
low.
Press
the
fillet
down
lightly
to
keep
the
skin
in
contact
with
the
pan.
Cook
for
about
7
minutes
(be
patient!).
Once
the
fish
looks
almost
cooked
through,
flip
over
for
one
minute
to
finish
cooking
and
remove
from
heat.
Directions
for
the
Swiss
Chard
Chop
the
Chard
finely,
stems
and
all.
Heat
olive
oil
up
in
a
saute
pan
over
medium
high
heat.
Add
the
garlic
and
sweat
until
fragrant.
Add
the
Chard
and
stir
to
coat
with
garlic
oil.
Continue
to
cook
until
wilted
and
the
stems
are
softened.
Add
vinegar
and
salt
and
pepper
to
taste.
Before
serving,
blot
with
a
paper
towel.
Whisk
together
the
honey,
soy
sauce,
cranberry
juice,
bourbon,
paprika,
garlic,
and
orange
juice.
Pour
half
of
the
mixture
over
the
salmon
&
marinate
salmon
side
overnight.
Save
the
rest
in
the
fridge
for
the
topping.
Preheat
oven
to
400°F,
spray
cookie
sheet
&
bake
salmon
for
20
min.
While
the
salmon
is
baking,
take
the
other
half
of
your
mixture
&
pour
in
a
pot
with
the
brown
sugar
and
some
fresh
cranberries.
Put
on
high
heat,
bring
to
boil,
&
whisk
to
reduce
for
glaze.
The
glaze
is
done
when
it
reaches
a
jelly
consistency.
Take
salmon
out
of
the
oven,
pour
hot
glaze
over,
garnish
with
more
fresh
cranberries
&
serve.