Copper River Salmon Salad | Gordon Food Service
1. Dry the salmon with a paper towel, and season with salt and pepper. 2. Place a small sauté pan over medium heat and add the oil blend. 3.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Stainless steel bowl
- Serving bowl
- Tongs
- Paper towel
Ingredients
- 3 oz. Halperns' Salmon Sides Copper River "D"
- to taste Trade East Ground Black Pepper
- 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- ½ oz. Boston Bibb Lettuce
- 1½ oz. Mini Romaine Lettuce
- 1 oz. Seedless Cucumber, sliced
- ¼ oz. Markon Jumbo Red Onion, diced
- 3 tsp. Markon Ready-Set-Serve Radishes, grated
- 1 oz. Pepper Mill Creamy Miso Dressing
- 1 oz. Avocado, diced
- 1 pc. Recipe: French Bread Tuile
- ⅛ tsp. Trade East Hulled Sesame Seeds
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