Grilled Salmon with Lemon Basil Risotto
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 6 | oz. | Salmon filet |
| 1 | oz. | Ken’s Balsamic Dressing |
| ½ | tsp. | Salt |
| 1/8 | tsp. | Black pepper |
| ¼ | oz. | Herbed olive oil |
| 1/8 | tsp. | Balsamic glaze |
| 6 | oz. | Lemon basil risotto |
| 1 | ea. | Grilled vegetables |
Equipment
- Knife
- Cutting board
- Skewers
- Hotel pan
- Tongs
- Foodservice gloves
- 6 oz. spoodle
Preparation
- Rinse and dry the salmon.
- Place the salmon in a pan and top with the dressing, be sure the entire fish is coated, cover and refrigerate until needed - up to one day.
- Place the salmon on a pre-heated medium high grill and grill for 3 minutes, then remove from grill and hold until service.
- When an order comes in, place on the MerryChef pan. Place in the MerryChef. Setting: 475°F, 100% fan, 85% microwave, for 1 minute.
- Remove from the MerryChef, season with salt and pepper, brush with herbed olive oil.
- Place salmon on appropriate serving plate, drizzle the balsamic glaze on the fish and add the risotto and grilled vegetables on the side.
PLATING
DINE-IN: Cardinal R 0864 Oval Plate.
TO-GO: Tuxedo 23 oz. Oval container and lid.
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