Salmon and Sweet Potato Latkes

Servings

24 14-oz. servings
Share

Ingredients

Recipe Preparation

1. Place the flour in a stainless steel 4″ half pan. Season the salmon with salt and pepper. Dredge the flesh side of the salmon in the flour. Shake off excess flour. Place 2 oz. of canola oil in a heated, nonstick sauté pan. Place the salmon in the pan, skin-side up. Cook on both sides until golden-brown and cooked through. Pull the skin from the salmon.

2. Place 1 1/2  oz. of spring mix in a stainless steel mixing bowl. drizzle 1/2 tsp. of olive oil over the top of the mix. Season with salt and pepper. Toss in the bowl until mixed.

3. Shingle 3 heated sweet potato apple latkes on the front of a warmed serving plate. Place the spring mix at the top of the plate. Place the salmon, skin-side down, in the center of the plate next to the latkes and spring mix. Spoon 1 1/2 oz. of tomatillo poblano salsa onto the center of the salmon. Serve with 1 Tbsp. of apple sour cream on top of each latke.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products