Pan-Roasted Salmon With Dijon Herb Yogurt
36 8-oz. portions
- 8 oz. Red Onion, 2-Inch Julienne
- 8 oz. Rice Vinegar
- 4 oz. Honey
- ¾ oz. McCormick® Montreal Steak® Seasoning
- 48 oz. Dannon Pro Plain Yogurt
- 2 oz. Roasted Garlic
- 2 oz. Dijon Mustard
- 2 tbsp. Mustard Seeds
- 36 4-oz. Salmon Fillets
- Olive Oil for Sautéing
- Kosher Salt to Taste
In a large bowl combine onions, rice vinegar, Montreal Spice and honey and combine well. Allow onions to “pickle” in the bowl at room temperature for 1 hour minimum, stirring occasionally. Note: The pickled onions actually improve over time, up to 4 hours.
Once the onions are ready, combine the remaining ingredients in a mixer with the paddle attachment. Start on slow speed until all ingredients are incorporated well. Remove the bowl from the mixer and fold the pickled onion mixture in by hand using a rubber spatula. Reserve chilled for service. Sear seasoned salmon fillet.
FENNEL ARUGULA SALAD
- 3 lbs. Shaved Fresh Fennel Bulb
- 1 oz. Kosher Salt to taste
- 10 oz. Sweet Red Pepper, 2-Inch Julienne
- ½ cup Chopped Fresh Parsley
- ½ cup Minced Fresh Chives
- 3 Lemons, Juiced
- Zest of 3 Lemons
- 8 oz. Extra Virgin Olive Oil
- 6 oz. Fresh Arugula
- ½ cup Fennel Fronds
In a large sauté pan over high heat, add the olive oil. When it begins to smoke, add the salmon, skin-side down. Reduce heat to medium-high and cook 2-3 minutes. Turn fillets and cook for an additional 2-3 minutes until desired temperature is reached. Reserve hot for service.
Combine all listed ingredients for Fennel Salad. Place 2oz. of salad on a dinner plate. Arrange a salmon fillet over the top of the salad. Spoon 2 oz. of the yogurt mixture and garnish the top with a fennel frond over each salmon fillet and serve immediately.