Ingredients
- 10 1/2 lbs. 10 1/2 lbs. Alaska Salmon fillets, cut in 24 pieces, 7 oz. ea.
- 3/4 cup 3/4 cup olive oil
- 4 Tbsp. 4 Tbsp. garlic, finely minced
- 6 cups 6 cups artichokes, canned, 1/8 wedges
- 3 cups 3 cups leeks, julienned
- 4 1/2 cups 4 1/2 cups tomatoes, 1/4 dice
- 3 cups 3 cups white wine
- 3 cups 3 cups fish stock
- 1/3 lb. 1/3 lb. butter
- 3/4 cup 3/4 cup fresh basil, julienned
- salt and pepper, as needed
Servings:
Units:
Instructions
- Season salmon fillets with salt and pepper. Preheat a griddle to 425F. Lightly oil the griddle and place the salmon onto the griddle and
- cook for 3-4 minutes to sear.
- Remove to a sheet pan, seared side up. Place in a 425F oven and cook 6-8 minutes or until desired doneness. Remove and hold warm.
- In a large pot heat the olive oil. Add the garlic, artichokes, leeks, tomatoes, and white wine, bring to a boil and cook to reduce the
- liquid by half. Add the fish stock, bring back to the boil, reduce to simmer. Add the butter and stir to melt. Add the basil and salt and
- pepper to taste.
- SERVING STYLE
- For Buffet:
- Place 2/3 of the artichoke mix on the bottom of a hotel pan, top with the seared salmon, and garnish with the remaining artichoke mix.
- Cover with plastic and foil, and hold warm until needed.
- For Plate:
- In a warm soup bowl, place the seared salmon, top with 1 cup of the artichoke mix, and serve.
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