Fresh Market: Sweets and cooking demos

The Fresh Market, that grocery utopia at 1800 N. Rock Road that has enchanted foodies and cooks from east to west Wichita, is putting on a few food events this weekend.

One is a fundraiser called The Hope Floats Sidewalk Sale. Fresh Markets across the country participate in the event, which raises money for Juvenile Diabetes Research Foundation. In exchange for a $1 or $2 donation, Fresh Market customers will be served a root beer floats, hot dogs, sundaes and chocolate chunk cookies from 11 a.m. to 6 p.m. Friday through Sunday. Sugar-free options also will be available, and all proceeds will go to the foundation.

Also, a “Fresh Flavors” cooking demonstrations will be put on from 3 to 6 p.m. Saturday in the store.  A chef will show how to prepare Atlantic salmon with tomato basil caper sauce and fresh spinach and red onion salad. The recipe is below.

For more information, call 316-315-0020.

Atlantic salmon with tomato basil caper sauce and fresh spinach and red onion salad

2 (6 oz.) Atlantic Salmon fillets, skin removed
to taste salt and pepper
2 tablespoons “O” Roasted Garlic Olive Oil
1/3 cup Concannon Chardonnay
1 cup Cucina Antica Tomato Basil cooking sauce
1 tablespoon TFM capers, drained and chopped
1/4 cup fresh basil leaves, roughly chopped

Season salmon with salt and pepper. Heat a nonstick skillet over medium high heat for 2 minutes, until very hot. Add olive oil and swirl to coat. Add salmon and cook, flesh side down, for 2 minutes. Reduce heat slightly; carefully turn salmon fillets and continue to cook until salmon begins to flake, about 5-7 minutes or until your desired level of doneness. Remove to a serving platter and set aside. Remove pan from heat and add wine, scraping up any browned bits from the pan. Add cooking sauce and capers. Combine thoroughly and heat through, about 3 minutes. Pour sauce over the salmon fillets and garnish with fresh basil and an additional drizzle of olive oil. Serve immediately.