Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Grilled Wild Salmon Teriyaki Bowl
Food Management Staff
July 15, 2006
1 Min Read
FM Staff
Yield: 12 servings
12 Trident Seafoods 4 oz. Redi-Grilled
Wild Alaskan Salmon Fillets
3 cloves garlic, minced
2 Tbsps. grated ginger root
12 oz. snow peas
12 oz. broccoli florets
4 oz. shredded carrots
3 oz. zucchini, sliced
3 Tbsps. vegetable oil
4 qts. cooked rice
18 oz. bottled teriyaki sauce
green onions, sliced, as needed
sesame seeds, as needed
Heat Redi-Grilled Salmon Fillets according to package directions. Before serving, slice fillets about 1⁄2 -inch thick.
Stir-fry garlic, gingerroot, snow pea pods, broccoli, carrots and zucchini in oil until crisp tender, about 3 minutes. Keep warm.
Per Order: Portion 1 Trident Redi-Grilled Salmon Fillet, 1 1⁄2 cups rice and 1⁄12 vegetable mixture into a serving bowl. Drizzle with 1 1⁄2 oz. teriyaki sauce. Garnish with green onions and sesame seeds.
Submitted by Trident Seafoods
About the Author
You May Also Like
