Pepper-Seared Alaska Salmon with Horseradish Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

Salmon seared with a cracked pepper coating comes out moist and spicy. The horseradish sauce adds some extra kick.

Ingredients

9 lb. Alaska salmon fillets
Salt, as needed
6 tbsp. Cracked black peppercorns
Horseradish sauce (see recipe)

Horseradish Sauce:
1 1⁄2 cups sour cream
1 1⁄2 cups plain non-fat yogurt
6 tbsp. prepared horseradish
1⁄4 cup each minced parsley, and minced chives
2 tbsp. lemon juice
1 tbsp. lemon zest
1 1⁄2 tsp. salt

Steps

1. Per order, season salmon with salt and sprinkle with 3⁄4 tsp. cracked pepper over both sides of fish, pressing it lightly into fish.

2. Sear salmon in lightly oiled heavy skillet over high heat for 1-2 min. on each side, or until golden brown. Reduce heat and cook until just cooked through. Plate with 2 tbsp. horseradish sauce.

Horseradish Sauce:

Whisk together all ingredients until well combined and refrigerate until ready to use.

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources