Salmon with Herbs | Gordon Food Service
To prepare à la carte: 1. Season the salmon with salt and pepper. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan.
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Cooking tools:
- Nonstick saute pan
- Stove
- Spatula
- Serving platter
- Pastry brush
- Measuring spoon
- Kitchen scale
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 24 ct. Skinless Keta Salmon Fillets
- 2¼ c. GFS Canola Oil
- 6 oz. (Recipe) Fresh Herb Oil
- 1½ lb. Markon Baby Cremini Mushrooms, sliced
- 3 lb. Markon Spinach
- 6 ct. Markon Choice Lemons, quartered
- 5¾ lb. (Recipe) Sweet Carrot Farro
- 1½ lb. Fennel, sliced thin on a mandoline
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