Grilled Salmon Chimichurri
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
- 5 lb. GFS Yukon Gold Potatoes
- ¾ c. Sour Cream
- ½ c. GFS Horseradish
- ¼ c. Shallots, minced
- to taste Trade East Ground Black Pepper
- 6 lb. Recipe: Roasted Rainbow Carrots
- 6 lb. Organic Rainbow Carrots
- ¾ c. GFS Olive Oil
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 18 oz. Recipe: Chimichurri Sauce
- 8 oz. Markon Ready-Set-Serve Parsley
- 8 oz. Markon Ready-Set-Serve Cilantro Bunches
- 8 oz. Green Onion, Diced ¼”
- to taste Jalapeño Pepper
- 1 Tbsp. Garlic Chopped in Water
- ½ c. GFS Red Wine Vinegar
- ½ c. Primo Gusto Extra Virgin Olive Oil
- to taste Salt
- to taste Trade East® Ground Black Pepper
Recipe: Horseradish Mashed Potatoes
Ingredients
Preparation
1. Place potatoes in a pot of boiling water. Cook until soft and tender. Place in colander to drain.
2. While still hot, place the potatoes, sour cream, horseradish and shallots in a stainless steel electric mixing bowl fitted with a paddle attachment. Season with salt and pepper.
3. Mix on medium speed to combine, working it as little as possible to avoid making gummy.
4. Transfer to a storage container, cover, label, date and refrigerate until needed.
Recipe: Roasted Rainbow Carrots
Ingredients
Preparation
1. Leave carrots unpeeled and trim off blemishes. If carrots are thick, slice them in half lengthwise. Slice carrots on the bias into 1½”-thick pieces. Place in a stainless steel mixing bowl.
2. Drizzle olive oil over carrots and toss to coat. Season with salt and pepper.
3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a heated 350°F convection oven.
4. Roast for 15-20 minutes or until lightly caramelized and tender. Allow to cool and place in a storage container. Cover, label, date and refrigerate until needed.
Recipe: Chimichurri Sauce
Ingredients
Preparation
1. In small batches, place parsley, cilantro, green onions, jalapeño and garlic in a food processor fitted with a metal blade. Pulse-chop to a medium-coarse consistency. Place in a stainless steel mixing bowl.
2. Add vinegar, oil, salt and pepper to chopped herbs and mix. Place in a covered storage container, label, date and refrigerate until needed.
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.
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