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Salmon on Spinach and Artichoke Mashed Potatoes
Food Management Staff
February 1, 2007
1 Min Read
FM Staff
Yield: 138 servings
7 ½ cups yellow onions,diced
1 ½ cups olive oil
1 carton packaged mashed potato pearls mix, prepared
2 ½ lbs.cream cheese, softened
2 ½ cups heavy cream
2 ½ cups thawed and drained spinach, chopped
5 cups canned artichoke hearts, coarsely-chopped
7 ½ Tbsps.roasted garlic
3 Tbsps.salt
10 cups Parmesan cheese, shredded
138 each salmon steaks or fillets,6 oz.each
1 ½ cups butter, melted
19 ½ cups Monterey Jack cheese,shredded
Preheat oven to 400°F. In large stock pot, saute onions in oil until translucent. Add prepared potato mixture and next 7 ingredients (cream cheese through Parmesan). Mix well and spread into 3 full-size steamtable pans.
Bake for 15 minutes or until cheese is golden and bubbly.
Prepare salmon steaks or fillets, as needed, by pan frying or sauteing 5 minutes on each side.
Top potatoes with butter and Monterey Jack cheese before serving, and place one piece of salmon on top of each portion.
Recipe and photo from Basic American Foods.
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