Pan-Roasted Salmon With Dijon Herb Yogurt

Makes

36 8-oz. portions


The inspiration

  • 8 oz. Red Onion, 2-Inch Julienne
  • 8 oz. Rice Vinegar
  • 4 oz. Honey
  • ¾ oz. McCormick® Montreal Steak® Seasoning
  • 48 oz. Dannon Pro Plain Yogurt
  • 2 oz. Roasted Garlic
  • 2 oz. Dijon Mustard
  • 2 tbsp. Mustard Seeds
  • 36 4-oz. Salmon Fillets
  • Olive Oil for Sautéing
  • Kosher Salt to Taste

the technique

In a large bowl combine onions, rice vinegar, Montreal Spice and honey and combine well. Allow onions to “pickle” in the bowl at room temperature for 1 hour minimum, stirring occasionally. Note: The pickled onions actually improve over time, up to 4 hours.

Once the onions are ready, combine the remaining ingredients in a mixer with the paddle attachment. Start on slow speed until all ingredients are incorporated well. Remove the bowl from the mixer and fold the pickled onion mixture in by hand using a rubber spatula. Reserve chilled for service. Sear seasoned salmon fillet.

In Recipes / Smoothie