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Inspired seasoning for show-stopping salmon supremes

  • Posted by: Philip Dennis Foodservice

A Great Blank Canvas

Salmon makes a great blank canvas and is considered a fairly ‘mainstream’ fish that holds wide appeal. Such a combination means you can showcase your creativity, without putting off some of your less-adventurous customers.

At Philip Dennis, we regularly host workshops designed to keep our Account Managers inspired and full of tips to share with you. Easily adapted to all seasons, we reviewed a variety of seasoning recipes, alternating between using a marinade, dry rub, glaze or sauce to pack in the flavour.

General Cooking Instructions

For each of these recipes, preheat oven to 200C; cover a shallow baking pan with foil and spray with non-stick cooking spray. Lay the salmon fillet on the foil, skin-side down and bake until cooked to the customers liking – approximately 10 minutes per inch of thickness.

All recipes call for 6ptns x 140/170g Salmon Supremes (skin on) (PRME0050). Double ingredients for a whole side of salmon.

 

You’ll find these ingredients in your 2018 product guide, or simply ask your Account Manager for further ideas and support.

Marinade

Ingredients

1 lb (500g) Salmon Fillet

1 tbsp Honey Lemon & Mustard (MAIN6102)

2 tbsp Horseradish Sauce

2 tbsp Dijon Mustard

2 tbsp Oyster Sauce

2 tbsp Soy Sauce

¼ cup (60ml) Dry White Wine

Method

Prepare the marinade by combining all the ingredients in a small bowl. Place the marinade and the salmon into a resealable freezer bag and refrigerate for several hours or overnight before cooking.

Dry Rub

Ingredients

1 lb (500g) Salmon Fillet

2 tsp Fish Based Powder (MAIN6174)

½ cup (90g) Brown Sugar

2 tsp Red Pepper, crushed

1 tsp Black Pepper

1 tsp Dry Mustard

Method

Microwave the butter and peach preserve for 45 seconds, and then stir in the lime juice, garlic, honey, lemon & mustard. Reserve and refrigerate 1 cup of the glaze. Combine salmon and the remaining glaze in a resealable freezer bag and refrigerate for 20 minutes. Cook the salmon, basting with reserved glaze every five minutes with a brush.

Sauce

Ingredients

2 lb (1kg) Salmon Fillets

8 oz (240g) Unsalted Butter

1 tbsp Cinnamon

1 tsp Dried Basil

1 tbsp Fish Paste (MAIN6033)

2 cups (150g) Cranberries

1 cup Orange Juice

¼ cup (50g) Sugar

Method

Spread the salmon with butter and fish paste, then sprinkle with cinnamon and basil. Whilst the salmon is cooking, blend the cranberries (reserving a few per serving for garnish) and orange juice until smooth. Bring sauce to the boil, then remove the heat. Drizzle sauce over cooked salmon and garnish with reserved cranberries and shredded basil.

Looking for further inspiration? Head over to our ‘Hot Topics’ page.

Don’t forget to visit our website ‘Support’ page too, where you can access our Product Guide, latest monthly offers, see our latest new products and more!

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Author: Philip Dennis Foodservice

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