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| Sysco Canada > Home > Recipes > Entrees > Portico Salmon |
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| Portico Salmon |
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| Courtesy Of: Toppits Foods |
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| Yield: Serves 4 |
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| Ingredients: |
| Portico salmon portions |
4-150 g portions or 4-6 oz portions |
| Wasabi peas |
175 mL or 3/4 cup |
| Extra-virgin olive oil, divided |
30 mL or 2 Tbsp |
| Grated fresh lime zest |
5 mL or 1 tsp |
| Red cabbage, shredded |
250 mL or 1 cup |
| Sugar snap peas, trimmed |
250 mL or 1 cup |
| Bean sprouts |
250 mL or 8 oz |
| Bean sprouts |
250 mL or 1 cup |
| Fresh lime juice |
30 mL or 2 Tbsp |
| Salt and pepper, to taste |
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| Grilled lime wedges for garnish |
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| Directions: |
1. Preheat the oven to 400° F. Chop wasabi peas in a processor until ground, keeping
some coarsely crushed pieces. Lightly oil a rimmed baking sheet & arrange salmon
portions. Sprinkle the salmon with salt. Press ground wasabi peas onto tops of
salmon fillets to adhere, covering tops completely. Sprinkle grated lime zest over
salmon; drizzle with 1 tablespoon of oil. Roast salmon until opaque in centre,
about 10 minutes.
2. Meanwhile, heat remaining 1 tablespoon of oil in large non-stick skillet over
medium high heat. Add cabbage and sugar snap peas; sauté until vegetables are
crisp-tender, about 5 minutes. Add bean sprouts and season to taste with salt
and pepper.
3. Transfer 1 salmon portion to each plate. Drizzle with lime juice. Mound
cabbage-snap pea mixture alongside. Garnish with grilled lime wedges and serve.
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