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INGREDIENTS: 4 8oz Salmon Fillets Badia® Sea Salt Mixed peppercorns, freshly ground Fresh lemon juice Basso® Extra Virgin Olive Oil 2 bunches fresh leeks 8oz shiitake mushrooms 1tsp grated ginger
A splash of balsamic vinegar Sliced Heirloom Tomatoes
Rinse fish, pat dry and season with sea salt, finely ground pepper and lemon juice. Heat olive oil in a skillet until hot but not smoking. Sear salmon for 2 to 3 minutes on each side. Remove from heat and let rest.
Julienne and wash leeks well. Place into hot water to blanch, strain to drain well and cool. Clean and slice shiitake mushrooms. Heat olive oil over medium heat in a sauté pan. Add mushrooms and toss in the hot pan. Add leeks, ginger, sea salt and freshly ground mixed peppercorns, then the splash of balsamic vinegar. Toss well in hot pan and mix with wooden spoon. Let cook for 5 minutes.
Divide leek and mushroom mixture between 4 plates. Put seared salmon on top garnish with lemon. Slice heirloom tomatoes on the side. Bon Appétit!
BFS SHOPPING LIST
Item # Description Pack Size
6217265 Salmon Fillet Cuts, 4/8oz, Skinless Boneless Tail Cuts 4701820 Lemons 165ct 4731025 Ginger 1/30lb 1807030 Badia Sea Salt 12/10oz 4724430 Leeks 12ct 4724044 Shiitake Mushrooms 3lb 3805012 Basso Extra Virgin Olive Oil 12/1ltr