BLT Salmon Salad Serves 2 | Recipe by Chef Laura Kenny, Real Food Catering Instructions Vinaigrette To make basil puree, place chopped basil in a blender with ½ cup oil and blend until smooth (or finely chop basil and mix with oil by hand). In a small bowl, combine...
Pan Seared Salmon with Corn, Eggplant and Peppers Serving Size: 4 Recipe by Chef Laura Kenny, Real Food Catering Instructions The Veggies Heat a large pan (cast iron is best) over medium-high heat. Add whole peppers and cook 1-2 minutes, until skins begin to color. Add oil and toss...
Foil-Wrapped Salmon with Garlic and Lemon Butter Serving Size: 4 Recipe by Chef Laura Kenny, Real Food Catering Instructions Fire up your grill or preheat oven to 400°F. Season salmon pieces with salt and pepper. In a small bowl, combine butter, sugar, lemon juice, garlic and herbs. Cut...
Cedar Plank Salmon with Miso Soy Glaze Serving Size: 2 Recipe by Chef Laura Kenny, Real Food Catering Instructions To prepare cedar plank, wash, oil and bake just the wood plank(s) for about 10 minutes to cure them. Heat grill to medium-high heat for indirect grilling. In a small...
Pan Seared Salmon with Cucumbers and Crème Fraîche Serving Size: 4 Recipe by Chef Laura Kenny, Real Food Catering Instructions Cucumbers and Crème Fraîche In a medium plastic container or flat-bottomed bowl, place a single layer of the cucumbers and sprinkle in some red onion, then sprinkle with salt....
Seared Salmon with Chive Mustard, Cabbage and Apple Slaw Serving Size: 2 Recipe adapted from award-winning chef and culinary entrepreneur, Kat Humphus. Courtesy of Catalina Offshore Products. Instructions Chive and Mustard Topping In a small mixing bowl, combine the dill, chives, garlic, shallot, butter, and Dijon mustard. Mix with...
Firecracker King Salmon Steak Serving Size: 24 Instructions Place salmon strips in a resealable plastic bag and add the marinade. Seal and turn the bag so that strips are coated. Refrigerate and marinate for one hour. In a medium bowl, combine all Gazpacho Salsa ingredients. Cover and refrigerate...
Grilled Salmon Skewers Serving Size: 8-12 Instructions Place salmon strips in a resealable plastic bag and add the marinade. Seal and turn the bag so that strips are coated. Refrigerate and marinate for one hour. In a medium bowl, combine all Gazpacho Salsa ingredients. Cover and refrigerate one...
Grilled Whole Salmon with Aromatic Rub Serving Size: 8-12 Instructions n a small bowl, combine aromatic run ingredients. Make 5 deep cuts in the salmon's skin on each side of the fish. Make 5 deep cuts in the salmon's skin on each side of the fish. Rub aromatic...
Smoked Salmon with Horseradish Sauce Serving Size: 6 Instructions 1. Combine first 5 ingredients in a small bowl, stirring well. 2. Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with 1 salmon slice and about 1 teaspoon sauce. Garnish with dill, if desired....