Ingredients
- Green Goddess Dressing:
- 12 oz. 12 oz. mayonnaise
- 1 oz. 1 oz. white wine vinegar
- 1/4 cup 1/4 cup parsley, fresh, roughly chopped
- 1/4 cup 1/4 cup green onion, roughly chopped
- 1 Tbsp. 1 Tbsp. basil, fresh, roughly chopped
- 1 Tbsp. 1 Tbsp. dill, fresh, roughly chopped
- 1/8 tsp. 1/8 tsp. white pepper, fine
- Roasted Alaska Salmon:
- 60 oz. 60 oz. Alaska Salmon fillets, cut in 1-oz.
- pieces (will yield about 48 oz. cooked)
- 3 oz. 3 oz. vegetable oil
- 1 Tbsp. 1 Tbsp. Kosher salt
- 1 tsp. 1 tsp. black pepper, fine
- Flatbread:
- Puff pastry
- Assembly:
- 1 oz. 1 oz. Green Goddess Dressing
- 3 oz. 3 oz. mesclun mix
- 1 1 rectangle flatbread
- 4 oz. 4 oz. roasted Alaska Salmon
- 1 oz. 1 oz. avocado, peeled, chopped
- 1 oz. 1 oz. bacon, cooked, chopped
- 1 oz. 1 oz. cherry tomatoes, halved
- 1 oz. 1 oz. hardboiled egg, cut in wedges
Servings:
Units:
Instructions
- Green Goddess Dressing:
- Combine all ingredients in a food processor. Process for 60 seconds, or until the herbs are finely chopped and well combined.
- Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.
- Roasted Alaska Salmon:
- Place salmon pieces in a stainless steel bowl. Add oil, salt and pepper.
- Toss gently to coat salmon.
- Space pieces apart on a sheet pan and roast salmon for 6 minutes or until internal temperature reaches 145F.
- Gently remove salmon from sheet pan to cool. Refrigerate. Yield: 12 4-oz. servings.
- Flatbread:
- Cut 8x6 rectangle of puff pastry.
- Gently place puff pastry on parchment-lined sheet pan.
- Dock (poke holes in) pastry.
- Bake until golden brown. Yield: 1 flatbread.
- Assembly:
- Assemble each fork and knife sandwich in this order: Brush flatbread with 1/2 oz. (about 1 Tbsp.) Green Goddess Dressing. In a stainless
- steel bowl, toss Mesclun mix with remaining dressing to coat. Arrange dressed greens on flatbread. Arrange salmon pieces in a line in the
- center of the salad. Arrange remaining ingredients in lines on both sides of salmon.
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