By continuing to use this Website, you consent to our use of cookies and related technologies as described in our Privacy Policy. Please review our Privacy Policy for more details about how we use these technologies.
Place 1 cup roasted vegetables on plate. Place 1 portion of salmon over vegetables.
Ladle 3 tablespoons Achiote Hollandaise over cooked salmon and serve immediately.
Ingredients
3/4 cup Achiote Hollandaise, (see recipe below)
4 ea cedar plank salmon portions, (see recipe below)
4 cups roasted vegetables, (see recipe below)
Achiote Hollandaise
Directions
Whisk together Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce and Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce until fully combined.
Reheat sauce in a medium sauce pan over medium heat; stir often.
Ingredients
1/2 cup Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce
1/4 cup Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce
Cedar Plank Salmon
Directions
Whisk together mustard, honey, rosemary, lemon zest, salt and pepper.
Baste salmon with seasoning blend; let marinate for 2 hours.
Heat cedar plank over a charcoal or gas grill until it begins to char.
Place seasoned salmon skin-side-down and cook for approximately 13–15 minutes, until edges begin to brown.
Remove from grill; let stand 4 – 5 minutes. Cut salmon into 4 portions.
Ingredients
2 tbsp mustard, whole grain
2 tbsp honey
1 tbsp rosemary, fresh leaves, minced
1 tbsp lemon zest
1/2 tsp salt, kosher
1/2 tsp black pepper, freshly ground
1 ea Salmon filet, side, 1 1/2 to 2 lbs, skin-on
1 ea cedar plank, 16"x18", soaked for two days
Roasted Vegetables
Directions
Season potatoes, asparagus, broccoli and cauliflower with salt and pepper. Toss in olive oil.
Spread evenly on a foil-lined baking sheet and bake at 350°F for 25–30 minutes or until vegetables are golden brown.
