Montreal Salmon Steak with "Smoked" Tomato Relish and Citrus Herb Rice Recipe

 


Yield: 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Roma tomatoes, small dice 1/2 cup For Salmon Preheat oven to 350 degrees. Combine the tomatoes with the chopped parsley, lemon juice and smoked paprika and set aside. Season each salmon steak of filet with 1/2 teaspoon of the Reduced Sodium Montreal Steak Seasoning. Roast salmon in oven for 8-10 minutes or until 140F internal temperature is met. Plate 1 4 oz salmon filet with 2 Tbsp. of seasoned tomatoes.

For Citrus Herb Rice Preheat oven to 350 degrees. Heat 2 tsp olive oil in a non-stick sauté pan and sweat the carrots onions, celery and garlic with the herbs. While vegetables sweat, heat the chicken stock in a pot until it simmers. When the onions are translucent add the rice and stir into the vegetables to coat the rice. Add the rice to the simmering chicken stock, cover and place into a 350 degree oven for 40 minutes. When rice is finished cooking fluff with a fork and add in citrus zest.

Fresh chopped parsley 1 teaspoons
Lemon juice 1 teaspoons
Paprika Smoked 1/8 teaspoons
Salmon filet, cut into 3 oz portions 4 each
McCormick Culinary Grill Mates Reduced Sodium Montreal Steak Seasoning 2 teaspoons
Olive oil 1 1/2 teaspoons
Carrots, 1/2 inch dice 1/4 cup
Onion, 1/2 inch dice 1/2 cup
Celery, 1/2 inch dice 1/4 cup
Lawrys Touch of Sea Salt Mediterranean Seasoning 1 1/2 teaspoons
Brown rice, raw 1 cup
No salt-added chicken stock 2 1/2 cups
Lemon zest 1 tablespoons
Lime zest 1 teaspoons
Ingredients Quantities Instructions
Roma tomatoes, small dice 3 cups For Salmon Preheat oven to 350 degrees. Combine the tomatoes with the chopped parsley, lemon juice and smoked paprika and set aside. Season each salmon steak of filet with 1/2 teaspoon of the Reduced Sodium Montreal Steak Seasoning. Roast salmon in oven for 8-10 minutes or until 140F internal temperature is met. Plate 1 4 oz salmon filet with 2 Tbsp. of seasoned tomatoes.

For Citrus Herb Rice Preheat oven to 350 degrees. Heat 2 tsp olive oil in a non-stick sauté pan and sweat the carrots onions, celery and garlic with the herbs. While vegetables sweat, heat the chicken stock in a pot until it simmers. When the onions are translucent add the rice and stir into the vegetables to coat the rice. Add the rice to the simmering chicken stock, cover and place into a 350 degree oven for 40 minutes. When rice is finished cooking fluff with a fork and add in citrus zest.

Fresh chopped parsley 2 tablespoons
Lemon juice 2 tablespoons
Paprika, Smoked 3/4 teaspoons
Salmon filet, cut into 3 oz portions 24 each
McCormick Culinary Grill Mates Reduced Sodium Montreal Steak Seasoning 4 tablespoons
Olive oil 3 tablespoons
Carrots, 1/2 inch dice 1 1/2 cups
Onion, 1/2 inch dice 3 cups
Celery, 1/2 inch dice 1 1/2 cups
Lawry's Touch of Sea Salt Mediterranean Seasoning 3 tablespoons
Brown rice, raw 6 cups
No salt-added chicken stock 15 cups
Lemon zest 6 tablespoons
Lime zest 2 tablespoons
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Serve with a side of steamed asparagus.

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