Grilled Salmon Chimichurri

Grilled Salmon Chimichurri
24 14-oz. portions Yield

Ingredients

  • 24 ct. GFS Salmon, 8 oz. boneless, skin-on, thawed
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 1 Tbsp. GFS Pan Coating Spray
  • 9 lb. Recipe: Horseradish Mashed Potatoes
  • 6 lb. Recipe: Roasted Rainbow Carrots
  • 18 oz. Recipe: Chimichurri Sauce

Preparation

1. Season salmon with salt and pepper. Spray both sides of salmon with cooking spray and place on heated char-grill, skin-side up.

2. Cook both sides until just cooked through and remove skin when fully cooked. 

To prepare à la carte:

1. Using a pastry bag with a plain, medium-size tip, pipe 6 oz. of warmed mashed potatoes in the center of a heated serving plate.

2. Place salmon on top of potatoes, skinned-side down.

3. Spread 4 oz. of warmed rainbow carrots around the potatoes.

4. Spoon ¾ oz. of chimichurri over the salmon.

NUTRITIONAL INFO (per serving)

Calories: 646

Fat: 29 g.

Sodium: 941 mg.

Carbohydrates: 48 g.

Protein: 50 g.