Place 1 cup roasted vegetables on plate. Place 1 portion of salmon over vegetables.
Ladle 3 tablespoons Achiote Hollandaise over cooked salmon and serve immediately.
Ingredients
3/4 cup Achiote Hollandaise, (see recipe below)
4 ea cedar plank salmon portions, (see recipe below)
4 cups roasted vegetables, (see recipe below)
Achiote Hollandaise
Directions
Whisk together Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce and Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce until fully combined.
Reheat sauce in a medium sauce pan over medium heat; stir often.
Ingredients
1/2 cup Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce
1/4 cup Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce
Cedar Plank Salmon
Directions
Whisk together mustard, honey, rosemary, lemon zest, salt and pepper.
Baste salmon with seasoning blend; let marinate for 2 hours.
Heat cedar plank over a charcoal or gas grill until it begins to char.
Place seasoned salmon skin-side-down and cook for approximately 13–15 minutes, until edges begin to brown.
Remove from grill; let stand 4 – 5 minutes. Cut salmon into 4 portions.
Ingredients
2 tbsp mustard, whole grain
2 tbsp honey
1 tbsp rosemary, fresh leaves, minced
1 tbsp lemon zest
1/2 tsp salt, kosher
1/2 tsp black pepper, freshly ground
1 ea Salmon filet, side, 1 1/2 to 2 lbs, skin-on
1 ea cedar plank, 16"x18", soaked for two days
Roasted Vegetables
Directions
Season potatoes, asparagus, broccoli and cauliflower with salt and pepper. Toss in olive oil.
Spread evenly on a foil-lined baking sheet and bake at 350°F for 25–30 minutes or until vegetables are golden brown.
