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Yield: 4 Servings (11 1/2 oz. each)
Suggested Menu Price: $9.95
Total Food Cost Per Serving: $3.37
Gross Profit Per Portion: $6.58
Food Cost Percent: 34.0
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| Reel 'em in for lunch or dinner with this signature salad. The snappy taste will no doubt bring 'em back. |
| Ingredients |
| Step #1 (Salmon Marinade) |
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| Salmon, skinless filets, 1.75 oz bias cut |
21 oz |
| Olive Oil |
1 1/2 fl oz |
| Garlic, minced |
1/2 tsp |
| Salt |
1/2 tsp |
| Green Peppercorns, fresh, crushed fine |
1 tbsp |
| Step #2 (Tomato Basil Vinaigrette) |
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| Tomato Basil Vinaigrette (see below) |
14 fl oz |
| Step #3 (Sugar Snap Pea Saute) |
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| Olive Oil |
1 fl oz |
| Simplot Classic Sugar Snap Peas, cooled |
8 oz |
| Arugula, fresh |
1 oz |
| Red Onions, fine julienne |
2 oz |
| Step #4 (Plate Presentation) |
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| Baby Greens |
6 oz |
| Virgin Olive Oil |
1 fl oz |
| Chives |
8 ea |
| Pear Tomatoes |
12 ea |
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| Recipe Method |
Step #1
Prepare Salmon filets and mix with all ingredients in step #1, cover and refrigerate for service.
Step #2
Prepare tomato basil vinaigrette as directed below. Reserve for service.
Step #3
Prepare the Classic Sugar Snap Peas according to the package directions. For each order, add 1/4 fl oz olive oil to saute pan; saute 1/2 oz red onions; add 2 oz sugar snap peas; finish with 3/4 fl oz tomato basil vinaigrette. Reserve warm for salad.
Step #4
For each order, place 1 1/2 oz baby greens on plate; top with Sugar Snap Pea saute from Step #3; surround with 3 grilled salmon filets; cover with 1 fl oz dressing and garnish with 1/4 fl oz virgin olive oil; 2 chives and 3 pear tomatoes.
Tomato Basil Vinaigrette: In bowl, combine 2 fl oz vegetable oil; 4 fl oz olive oil; 2 1/2 fl oz balsamic vinegar; 2 fl oz white vinegar; 1/2 tsp salt; 2 tbsp basil, fresh; 1/2 tsp chopped garlic, minced; 5 oz tomatoes, whole, peeled, fine chopped; 2 oz honey. |
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