3 seafood-savvy takes on salmon from food service chefs
By Tara Fitzpatrick
Firm, flaky and flavorful, salmon is the seafood menu item that pairs well with a whole rainbow of ingredients and accents for center-of-the plate success, appealing appetizers and more.
- Salmon salad @ American Sector Restaurant & Bar, National World War II Museum, New Orleans - Beets, kale and pickled red onions add bright color to this salmon salad by Centerplate at the National World War II Museum, where the onsite café features New Orleans classics with a fresh twist.
- Sheet Pan Salmon, Bok Choy, Crispy Sweet Potato Ribbons @ FLIK Hospitality Group - When catering a big event, FLIK culinarians lean on sheet pan combos like this one to avoid overcrowding the kitchen. Jalapeno and fresh ginger liven up the flavors of salmon, bok choy and sweet potato.
- Salmon Boats @ Atlantic City Convention Center - Spectra chefs at the AC Convention Center set sail with a time-tested, appetizer-ready smoked salmon pairing: cream cheese, cucumber and dill. Adding fried plantain for the “sail” on these boats just completes the adorable factor.
This article first appeared on Food Management on December 20, 2019.
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