Seared Salmon with Pear | Gordon Food Service
1. Remove the core and quarter the pears. Slice thin lengthwise. Place 5 ml of canola oil in a nonstick saute pan.
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Cooking tools:
- Kitchen scale
- Nonstick saute pan
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Serving platter
Ingredients
- 1.4 kg Markon Pears
- 75 ml GFS Canola Salad Oil
- 24 un Gordon Choice Wild Keta Salmon Fillet, 225 g
- 150 g Markon Ready Set Serve Baby Arugula
- 700 ml Recipe: Madeira Sauce
- 600 g Recipe: Basic Red Quinoa
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