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Crusted Salmon with Pineapple Vinaigrette
Crusting the salmon gives the fish extra texture while providing something to soak up the bright pineapple vinaigrette.
Servings
100
100
Menu Part
- entree
Main Ingredient
- Fruit
- Seafood
Source: UCLA Medical Center, Los Angeles
Crusting the salmon gives the fish extra texture while providing something to soak up the bright pineapple vinaigrette.
Ingredients
2 lb. Italian breadcrumbs
1 1/2 oz. fresh thyme
1 1/6 tbsp. grated orange peel
4 3/4 tsp. salt
31 1/4 lb. salmon, skin-off
3 1/4 oz. Dijon mustard
200 oz. Pineapple Vinaigrette
Pineapple Vinaigrette
3/4 cup pineapple juice
1/4 cup lime juice
1/8 cup soy sauce
2 tbsp. finely diced shallots
1 tbsp. Dijon mustard
1/4 tsp. ground black pepper
2 tbsp. Grade A clover honey
1/2 cup pure vegetable salad oil
1 cup diced pineapple
Steps
1. Combine all ingredients except mustard and salmon.
2. Brush salmon fillets generously with mustard.
3. Cover one side of salmon with bread crumb mixture.
4. Place salmon on #200 hotel pan(s). Bake for 15 minutes at 325°F.
5. Garnish, cover and hold in warmer.
Pineapple vinaigrette
1. Place all ingredients in cylinder container except oil.
2. Using immersion blender, blend, gradually adding oil.
3. On flat top griddle, lightly brown diced pineapple. Add to vinaigrette before serving.
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