YIELD: 12 servings FOR THE SALMON: 2 lb., 12 oz. salmon filet 12 oz. Dijon mustard 3 Tbsps. chopped parsley 1 Tbsp. chopped tarragon 1 Tbsp. basil, chiffonade LEMON-DILL VINAIGRETTE: 2 oz. lemon juice 2 oz. Dijon mustard 3 oz. Champagne vinegar 1 large egg 12 oz. salad oil 1 oz. chopped dill FOR THE SALAD: 2 lb., 4 oz. mixed salad greens, chopped, washed and dried 12 oz. red onion, julienne 12 oz. diced tomato 12 oz. shredded carrot 12 bread sticks 1. Trim and portion the salmon into 3 ...

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.