Yield: 100 servings
- 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)
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.
Spoon broth over steamed salmon.
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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