GREEN GODDESS DRESSING
Mayonnaise 12 oz.
White wine vinegar 1 oz.
Parsley, fresh, roughly chopped 1/4 cup
Green onion, roughly chopped 1/4 cup
Basil, fresh, roughly chopped 1 Tbsp.
Dill, fresh, roughly chopped 1 Tbsp.
White pepper, fine 1/8 tsp.
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1. Combine all ingredients in a food processor. Process for 60 seconds, or
until the herbs are finely chopped and well combined.
2. Pour dressing into squeeze bottles and refrigerate.
Yield: approx. 12 oz.
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ROASTED ALASKA SALMON
Alaska Salmon fillets, 60 oz.
cut in 1-oz. pieces
(will yield about 48 oz. cooked)
Vegetable oil 3 oz.
Kosher salt 1 Tbsp.
Black pepper, fine 1 tsp.
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1. Place salmon pieces in a stainless steel bowl.
Add oil, salt and pepper.
2. Toss gently to coat salmon.
3. Space pieces apart on a sheet pan and roast salmon for six minutes or
until internal temperature reaches 145°F.
4. Gently remove salmon from sheet pan to cool. Refrigerate.
Yield: 12 4-oz. servings
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FLATBREAD
Puff pastry
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1. Cut 8" x 6" rectangle of puff pastry.
2. Gently place puff pastry on parchment-lined sheet pan.
3. Dock (poke holes in) pastry.
4. Bake until golden brown.
Yield: 1 flatbread
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ASSEMBLY
Green Goddess Dressing 1 oz.
Mesclun mix 3 oz.
Flatbread 1 rectangle
Roasted Alaska Salmon 4 oz.
Avocado, peeled, chopped 1 oz.
Bacon, cooked, chopped 1 oz.
Cherry tomatoes, halved 1 oz.
Hard-boiled egg, cut in wedges 1 oz.
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1. Assemble each fork and knife sandwich in this order: Brush flatbread
with 1/2 ounce (about 1 Tbsp.) Green Goddess Dressing. In a stainless
steel bowl, toss Mesclun mix with remaining dressing to coat. Arrange
dressed greens on flatbread. Arrange salmon pieces in a line in the
center of the salad. Arrange remaining ingredients in lines on both sides
of salmon.
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