¾ cup Mayonnaise, Ventura, VE 017351
¼ Lemon, Pro*Act, VE 001385
2 tb Garlic Pesto, Armanino, VE 073432
1 tsp Worcestershire, Lea and Perrin, VE 033131
1 tsp Paprika, McCormick, VE 071912
¾ cup Bread Crumb, Golden Dipt, VE 011153
½ lb Crab Meat, Handy Crab, VE 062029
1 tb Chopped Parsley, Western, VE 007185
1 tb Chopped Chives, Marano, VE 007024
2 lbs Fresh Salmon (tail end) Skin Removed, Fortune, VE 068376
2 tsp Oil Blend, St. Lucia, VE 035229
1 lb Chef Chunky Blend, Preferred Fresh Cuts, VE 005189
1 ½ tsp Cajun Seasoning, McCormick, VE 071919
Salt and Pepper, to Taste
Preheat the oven to 400° F.
In a bowl, fold mayonnaise, lemon, pesto, worcestershire, paprika, breadcrumb, crab, parsley, and chive together.
Pat the salmon dry with a paper towel and season with salt and pepper.
Divide the spread between the two pieces of salmon and spread evenly- then, jellyroll the salmon into a pinwheel, and secure with toothpicks.
Cut each roll in half so you have 4 pieces total.
To cook to order, bake on a parchment lined ¼ sheet for approximately 15 minutes.
While salmon is baking, heat oil blend in a wide sauté pan until shimmering.
Sear chef cut veggies in the hot oil until they begin to become tender- turn the burner down and season with Cajun seasoning, salt, and a squeeze of fresh lemon.
4 servings
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
