Seared Salmon with Pear | Gordon Food Service
1. Remove the core and quarter the pears. Slice lengthwise into thin pieces. Place 1 tsp. of canola oil in a nonstick sauté pan.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Stainless steel mixing bowl
- Measuring spoon
- Spatula
- Spoon
- Serving platter
Ingredients
- 3 lb. Markon Pears
- 2½ oz. GFS Canola Salad Oil
- 24 ct. Gordon Choice Wild Keta Salmon Fillet, 8 oz.
- 6 oz. Markon Ready Set Serve Baby Arugula
- ¼ c. Primo Gusto Mediterranean Extra Virgin Olive Oil
- to taste Trade East Ground Black Pepper
- 1½ lb. Recipe: Madeira Sauce
- 1½ lb. Recipe: Basic Red Quinoa
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