Profits with Portions

Fresh Ideas from the Sysco Raleigh Kitchen

Thai Salmon Burger Suggested Sell Price: $5.00 to $9.99

Preparation Time: Less than 30 minutes

2 ea. – Salmon filet

6731529 - PORTSIM - SALMON ATLANTIC PORTION SKLS 4 OZ NOR

1 Oz. – Soy sauce

1 Tsp. – Sesame oil

2 Tbl. – Mayonnaise

3/4 Tsp. – Fresh ginger

1 Tsp. – American curry powder

1/2 Tsp. – Red chili sauce

1/2 Tsp. – Lime juice

2 Oz. – Coconut milk

1/2 Cup – Roma tomatoes, thick sliced

1/4 Cup – Onion, sliced

1/2 Cup – Cucumbers, thick sliced

Sprouts Of Choice

1 Oz. – Rice vinegar

2 Tbl. – Olive oil, EV

1 Tbl. – toasted chopped peanuts unsalted

1. Preheat char grill. 2. Combine mayonnaise, curry powder, lime juice, ginger and chili sauce. Use as a spread for burger. Set aside.

3. Combine sesame oil, soy sauce and coconut milk. Use as a marinade for the salmon filet. Be sure to have at least 3 hours on

marinade before grilling. 4. Combine, cucumber, onion and tomato with rice vinegar and olive oil. Season with salt and pepper, top with chopped

peanut

Pan seared Tilapia with Corn and Pepper Relish

Suggested Sell Price: $10.00 to $14.99

Preparation Time: Less than 30 minutes

.5 Oz. – Cilantro pesto

7 Oz. – Tilapia fillet #1197052

4 Oz. – Potato, mashed

.25 Oz. –paprika

2 Oz. – Sweet Corn and diced red and green peppers

1. Season the tilapia and sear on the flat top.

2. Mix the paprika into the mash and plate.

3. Warm the corn and pepper mix on the flat top or in a small sauté pan. 4. For the plate add the fish and top with the corn relish and drizzle with

cilantro pesto.

Pan Seared Salmon with Yukon Mashed

Suggested Sell Price: $10.00 to $14.99 Preparation Time: Less than 30 minutes

8 Oz. – Center cut Atlantic salmon SUPC 8496366 5 Oz. – Yukon gold mashed potato 2 Oz. – Grilled broccolini 2 Tbl. – Vine ripened red tomato 2 Tbl. – Vine ripened yellow tomato 0.5 Tsp. – Chopped fresh garlic 1 Tbl. – Chiffonade fresh basil 1 Oz. – Olive oil

1. Small dice fresh yellow and red tomatoes, mix with chiffonade basil, garlic and olive oil, sea-son with salt and pepper. 2. Season salmon with salt, pepper and olive oil. Pan sear both sides in a cast iron skillet and finish in oven 3. Blanch and chill broccolini. Season with olive oil, garlic, salt & pepper and grill to order. 4. Place grilled broccolini in center of plate and arrange mashed potato. Place medium salmon on mashed potato and top with tomato mixture. Garnish with balsamic glaze.

Pan Seared Salmon with Coconut Broth

Suggested Sell Price: $10.00 to $14.99

Preparation Time: 30 minutes - 1 hour

1 ea. – Salmon

#8496366 - PORTSIM - SALMON ATLANTIC PORTION SKLS 8 OZ NOR

40 Oz. – Coconut milk

26 Oz. – Chicken stock

3 ea. – Lemon grass, chopped rough

2 Oz. – Ginger, chopped rough

10 ea. – Kafir lime leaf

2 Oz. – Lime juice

1 1/2 Oz. – Fish sauce

Garnish Tsp. – Cilantro

1 Tsp. – Thai chili

1 Oz. – Watercress

1 Oz. – Toasted sesame dressing

1 Oz. – Carrot, match stick cut

1. Preheat grill.

2. Combine the first 6 items and simmer 20 min. Mix in lime and

fish sauce.

3. Toss watercress with dressing.

4. Plate.

Grilled Salmon Wrap

Suggested Sell Price: $10.00 to $14.99 Preparation Time: Less than 30 minutes 4 Oz. – Salmon, grilled #6731529 - PORTSIM - SALMON ATLANTIC PORTION SKLS 4 OZ NOR 2 ea. – Iceberg lettuce 3 Oz. – Black beans 3 Oz. – Corn, fresh roasted and shucked 3 Oz. – Tomato, diced 1/4" 2 Oz. – Red onion, diced 1/4" 1/4 Tsp. – Serrano pepper, minced 2 Tbl. – Cilantro, chopped 1 Oz. – Sherry vinegar 1.5 Tsp. – Olive oil Arrezzio EVO-Canola 75/25 1 ea. – Richs flat bread 2 Oz. – Chipotle mayonnaise

1. Place black beans, roasted corn, diced tomato, diced onion, minced serrano pepper and chopped cilantro into medium bowl. Add vinegar, olive oil and mix. Season with salt and pepper. 2. Season salmon fillet with salt and pepper and place on hot grill. Cook salmon on each side for about 3 to 4 min. Set aside and keep warm. 3. Place flat bread on cutting board and spread with chipotle mayonnaise. Place iceberg lettuce, black bean and corn relish, and salmon onto flat bread. 4. Roll flat bread into log and cut into sandwiches.

Pan Seared Snapper with Caper and Tomato Lemon Sauce Suggested Sell Price: $10.00 to $14.99

Preparation Time: Less than 30 minutes

1 ea. – snapper SUPC 1656230

3 Oz. – White Rice, cooked

4 Oz. – Cherry tomatoes, halved

2 Oz. – White onion, slivered

1 Oz. – Capers

1 ea. – Garlic, clove fresh slivered

2 Oz. – Vinegar, white

3 Oz. – Olive oil, EV

1/2 ea. – Lemon, juiced

2 Tsp. – Cilantro, fresh chopped

1. Preheat the oven at 325 degrees. In a hot sauté, pan cook the fish until browned and finish in the oven.

2. To prepare the sauce, heat the olive oil and lightly brown the garlic and the onion. Add the cherry toma-

toes, capers, juice, oil and vinegar. Cook for 5 minutes, adjust seasoning with salt and pepper and right before serv-

ing add the fresh cilantro.

3. To present the dish, place the rice in the center of the plate, place the fish on the rice and ladle the sauce.

Wahoo Lettuce Wraps Suggested Sell Price: $5.00 to $9.99

Preparation Time: Less than 30 minutes

1/2 ea. – Baby Iceberg Lettuce

3 Oz. – Cusabi Dressing

3 Oz. – Sesame Ginger Dressing

#5895871 ChefEx

6 Oz. – Wahoo Filet Stick 1.5 oz

#0658611

3 Oz. – Thai Peanut sauce

#8654406 ChefEx

1 Oz. – Diced Button Mushrooms

1/2 Oz. – Chopped Green Onions

1. Dice Wahoo Filet and mushrooms

2. Sautee Wahoo and mushrooms.

3. Add peanut sauce and green onions to Wahoo. Reserve

4. Tear Iceberg in half and use half head

Dish out both dressings.

5. Garnish

Grilled Red Snapper Filets topped with Tomatoes, Avocados, Red Onions and Fresh Cilantro

with a warm, corn tortilla with Bistro-Chipotle Spread Suggested Sell Price: $5.00 to $9.99

Serving Size: 6

Preparation Time: Less than 30 minutes

4 Oz. – GREY POUPON Bistro Sauce SUPC# 7336286

1 Tbl. – green onions chopped

1 Tsp. – canned chipotle peppers in adobo sauce, chopped

6 ea. – corn tortillas (6-inch)

1-1/2 Cup – iceberg lettuce, thinly sliced

6 Tbl. – tomatoes, small dice

1-1/2 Cup – red snapper fillets, grilled, flaked SUPC 1656230

6 Tbl. – avocados, medium dice

2 Tbl. – red onions, fine dice

1 Tbl. – fresh cilantro, chopped

BISTRO-CHIPOTLE Spread: Process GREY POUPON Bistro Sauce, green onions, and canned chipotle peppers in adobo sauce in food processor until well blended.

For each serving: Warm 1 tortilla; spread with 4 tsp. Bistro-Chipotle Spread. Top with 1/4 cup lettuce, 1 Tbsp. each tomatoes and tomatillos, 1/4 cup fish, 1 Tbsp. avocados, 1 tsp. onions and 1/2 tsp. cilantro.

Grilled Mahi Mahi with Papaya Salsa Suggested Sell Price:

Serving Size: 8

Preparation Time: Less than 30 minutes

7 Cup – Fresh papaya, diced

1/2 Cup – Serrano chilies, seeded and minced

1-1/2 Cup – Red bell pepper, diced

1/2 Cup – Green onion, minced

1/3 Cup – Fresh cilantro, minced

1 Tsp. – Kosher salt

1/2 Tsp. – White pepper

8 ea. – 7-8oz Mahi Mahi Fillets Mix papaya, serranoes, red bell pepper, green onion, cilantro, kosher salt and pepper together. Place in refrigerator for 4 hours so the flavors can meld together. Season Mahi Mahi fillet with salt and pepper. Char grill on both side until desired temperature is reached. Arrange 1 cup salsa on service plate, cover with the Mahi Mahi fillet, garnish and serve immediately.

Pan Seared Catfish with Toasted Almond Crust

Suggested Sell Price: $10.00 to $14.99

Preparation Time: Less than 30 minutes

6 Oz. – Catfish SUPC (1021856)

1 Oz. – Toasted almond pieces

8 Oz. – Whole butter

1 ea. – Lime

1 ea. – lemon

1 ea. – Orange

2 Tbl. – Fresh Cilantro

1 Oz. – Honey

2 Oz. – Rice Pilaf

3 Oz. – Mixed seasonal vegetables

1 ea. – Fresh Watercress sprig

1. To make the almond crust start by zesting all of the fruit then finely mince. Then coarsely chop

the nuts and mix the two together, finishing by seasoning with salt and pepper to taste.

2. For the compound butter, start by letting the butter soften at room temperature. Then chop the

cilantro and squeeze the juice from the citrus fruit. In a small mixing bowl blend the butter, honey,

cilantro and citrus juice together then season with salt and pepper to taste. Then chill until further

needed.

3. To cook the fish, start by heating a non stick pan and then add two table spoons of oil. Lightly

dredge the fish in seasoned flour and sear on both sides. Remove the pan from the heat and top the

fish with the almond crust, then finish in a 350 degree oven for five minutes or until the fish is lightly

brown.

4. As soon as the fish comes out the oven place the compound butter on top of the fish. Assemble

the plate with rice pilaf and seasonal vegetables then place the fish on top and garnish with water-

cress. (The butter will begin to melt from the heat of the fish)

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