Salmon Meal
02:45 min
Accessories:
- e4s Solid Base Tray Full Size 32Z4086
P R O F I L E
275
Chilled 4°C
1 Portion
From Raw
Stage 1
- 01:30
- 30 %
- 100 %
Stage 2
- 01:15
- 100 %
- 60 %
R E C I P E
| 170.1 | g | Fresh Salmon Filet, Center Cut, Skin-On |
| 56.7 | g | Yellow Squash |
| 28.35 | g | Red Onion |
| 28.35 | g | Red Bell Pepper |
| 56.7 | g | Small Fingerling Potatoes halved |
| 1 | tbs | Fresh Thyme roughly chopped |
| 1 | pinch | Kosher Salt |
| 1 | pinch | Fresh Cracked Black Pepper |
| 2 | tbs | Extra Virgin Olive Oil |
| Ingredients | ||
| Season salmon filet with salt, pepper and olive oil and reserve. Clean and dice all vegetables to a large dice and reserve. In a medium bowl combine vegetables and potatoes with salt, pepper, thyme, olive oil and reserve. Place seasoned vegetables and salmon (Skin side down) on the tray separately. Making sure vegetables are in an even layer. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
