Yield: 100 servings 

Ingredients, Salmon

• 100 5-ounce salmon filets
• ¼ ounce salt
• ¼ ounce black pepper
• ½ ounce dill
• 6 lemons, each cut into 30–40 thin slices
• white wine (optional)

Procedure, Salmon

Salt and pepper salmon filets, sprinkle with dill and place 2 lemon slices on each filet. Steam 7 minutes or until internal temperature reaches 150 °F. (White wine may be used as the steaming liquid, for extra flavor.

Ingredients, Dill and Lemon Sauce

• 2 ounces olive oil
• 2 pounds leeks, diced
• 2 cups white wine
• 5 quarts vegetable stock
• 5 quarts chicken stock
• 4 ounces chopped dill
• 4 lemons, zest and juice

Procedure, Dill and Lemon Sauce

In saucepot, sauté leeks in olive oil until soft. Add wine, vegetable stock and chicken stock. Bring to a boil. Reduce to a simmer. Add dill, lemon zest and juice.

Plating

Spoon broth over steamed salmon.

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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