RECIPE DETAILS
Item ID: 1953591
Serving Size: 2 ¾ ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Fish, Gluten Free
Allergens: Fish, Milk
RECIPE DETAILS
Item ID: 1953591
Serving Size: 2 ¾ ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Fish, Gluten Free
Allergens: Fish, Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Salmon: 70% (boneless, fillet, cooked)
Pre-Preparation
- Preheat oven to 350°F.
- Remove skin from salmon and cut into approximately 4 oz portions.
- Mince garlic.
Preparation
- Place 60 pieces of salmon on parchment-lined sheet pans.
- Sprinkle salmon with salt and black pepper.
- In a skillet, combine honey, butter, and minced garlic.
- Cook over medium heat until the butter is melted and mixed.
- Brush the salmon with the honey–butter mixture.
- Bake in 350°F oven for 12 to 15 minutes, or until the internal temperature reaches 145°F.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 2 3/4 oz cooked salmon
Suggested serving utensil: spatula
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 280.17 kcal |
| Total Fat | 10.82 gm |
| Saturated Fat | 4.52 gm |
| Trans Fat | 0.04* gm |
| Sodium | 678.61 mg |
| Carbohydrates | 22.08 gm |
| Fiber | 0.37 gm |
| Sugars | 17.39 gm |
| Added Sugars | 17.22* gm |
