NORWALK, Conn., May 14, 2007 – Just in time for the summer grilling season, Stew Leonard's unveils Naked Salmon, the newest addition to the Naked brand, which offers all natural beef, chicken and now salmon that is antibiotic, hormone and steroid-free.

"Based on the success of our Naked Beef and Chicken, we wanted to launch a Naked Salmon brand that is antibiotic and chemical free, but costs less than half of what you would pay for wild Alaskan salmon," states Stew Leonard, Jr. "Our Naked Salmon are raised on a farm in the waters off northern Scotland that practices environmentally-sound techniques and are fed a diet that emulates what is found in the wild, providing a rich omega-3 fat content. The farm harvests and delivers fish within hours of capture to provide the freshest fish possible."

"Blind taste tests conducted by our butchers and chefs have proven our Naked Beef and Chicken to be more tender, juicy and flavorful than other natural brands," states Stew Leonard's Executive Chef George Llorens. "With grilling season right around the corner, our Naked Beef, Chicken and now Salmon are all natural and antibiotic and hormone-free options that will stand up to the grill and make for great-tasting dishes all summer long."

Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. The company was named among FORTUNE magazine's "100 Best Companies to Work for in America" for the past seven consecutive years. For more information, visit Stew Leonard's website at www.stewleonards.com.

Here are a few of Chef George's favorite grilling recipes for Naked Salmon, Beef, and Chicken from the Stew Leonard's Winning Recipes Cookbook.

Fast Fish Kebabs
Pairs well with Sauvignon Blanc wine

1 pound skinless Naked Salmon, cut into 24 pieces (about 1 ½ inches each)
24 cherry tomatoes
12 large scallions, white and light green part only, each cut in half to form 1 ½-inch pieces
½ cup Simple Herb Vinaigrette (see below)

Simple Herb Vinaigrette
In a bowl, whisk together 1/3 cup white wine, champagne, or sherry vinegar; 2 tablespoons fresh chopped herb, such as cilantro, basil, dill, parsley, or mint; 2 small cloves garlic, minced; 1 teaspoon sugar; ½ teaspoon salt; and ¼ teaspoon ground black pepper. Whisk in ½ cup extra-virgin olive oil. Makes 1 cup.

If using wooden skewers, soak in water for 30 minutes. Preheat the grill. Using 8 skewers, thread the fish, tomatoes, and scallions. Brush with about half the vinaigrette. Grill, turning occasionally, for 7-10 minutes, or until the fish is opaque. Brush with the remaining vinaigrette and serve. Makes 4 servings.

Three-Herb-Crusted Flank Steak
Pairs well with Cabernet Sauvignon or red Bordeaux wines

2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1 Naked Beef flank steak (about 1 ½ pounds)

Preheat the grill. In a small bowl, stir together the garlic, rosemary, thyme, salt, pepper, oil, and lemon juice. Place the steak on the grill rack. Top with half of the herb mixture. Grill for 5 minutes. Turn the steak and brush with the remaining herb mixture. Grill for 5 minutes, or until an instant-read thermometer inserted in the center registers 145ºF for medium-rare. Makes 8 servings.

Cooking tip: If time permits, you may marinate this steak overnight. Place in a zip-top plastic bag and top the steak with half of the herb mixture. Turn and top with the remaining herb mixture. Seal the bag and refrigerate for 6 to 24 hours.

Santa Fe Grilled Chicken
Pairs well with Riesling or Beaujolais wines

½ cup buttermilk
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
4 Naked Chicken breasts

In a zip-top plastic bag, combine the buttermilk, lime juice, cilantro and garlic. Add the chicken, turning to coat. Seal the bag and allow the chicken to marinate for 2-4 hours. Preheat the grill. Grill the chicken for 20 minutes, or until an instant-read thermometer inserted into the thickest portion registers 160ºF.