INGREDIENTS:12 6-8 oz. Alaska Salmon fillets, skinless, boneless (approx. 5 lbs.) 4¼ cups clam juice, broth or stock 2 Tbsp. olive oil 2 cups tomatoes, diced ½-inch ¼ cup capers 1 cup green Spanish olives, pimento-stuffed, sliced 1 cup onions, diced ½ inch ¼ cup masa 6 cups (3 lbs.) white rice, cooked 2 Tbsp. cilantro, chopped DIRECTIONS:Place 12 salmon fillets in bottom of #200 hotel pan coated with non-stick cooking spray. In large saucepan, combine 4 cups clam juice with olive oil, ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.