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
- Saute pan
- Stove
- Mixing bowl
- Tongs
- Serving bowl
- Paper towel
Ingredients
- 85 g Salmon Sides
- to taste Trade East Ground Black Pepper
- 1 tsp Gordon Choice Canola/Extra Virgin Olive Oil Blend
- 14 g Boston Bibb Lettuce
- 43 g Mini Romaine Lettuce
- 28 g Seedless Cucumber, sliced
- 7 g Markon Jumbo Red Onion, diced
- 3 tsp Markon Ready-Set-Serve Radishes, grated
- 28 g Pepper Mill Creamy Miso Dressing
- 28 g Avocado, diced
- 1 ct Recipe: French Bread Tuile
- ⅛ tsp Trade East Hulled Sesame Seeds
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