INGREDIENTS:1 box sprouts 2 8-ounce portions Sterling Atlantic Salmon 1 carrot, finely diced 1/8 inch x 1/8 inch 4 points of asparagus, diced 1/8 inch x 1/8 inch 2 leeks, whites only, diced 1/8 inch x 1/8 inch 1 box Katifi paste 2 eggs ¼ cup milk 2 Tbsp. melted butterDressing: 2 whole tomatoes, eye removed ½ Vidalia or other sweet onion ½ cup olive oil ¼ cup vinegar 1 tsp. fresh tarragon leaves 1 tsp. sugar DIRECTIONS:For salmon: Preheat a cedar plank to 400°F. Combine egg and milk, and ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.