by Shamrock Foods Health Care Menu Team
Portions: 18 servings
Ingredients
- Everlight Pan Spray
- 18, 4oz Pier 22 Salmon Fillets
Sauce
- 2 Cups Lowfat Plain Yogurt
- 2 ¼ cup Trifoglio®Olive Oil
- 4 Cloves, Markon Ready-Set-Serve™ Peeled Whole Garlic,
- Minced Zest of 2 Lemons
- 1 Cup Dill, chopped
- 1 Cup Fresh Parsley, chopped
- 1tsp Salt
- Katy's Kitchen® Ground Black Pepper To Taste
Instructions
- Arrange fish fillets in single layer on sheet pans sprayed with cooking spray.
- Season with salt and pepper.
- Bake in Convection Oven at 350° F for 16-20 minutes or until done.
**CCP: Cook to a minimum internal temperature of 145 degrees F (63 degrees C) or higher for 15 seconds. - Transfer to full pans to hold for service.
- In bowl, combine yogurt, oil, garlic, lemon, dill, parsley, salt, and pepper. Whisk until thoroughly combined.
- Serve 1 fillet with 1 oz sauce, or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- All Cold Holding- All foods should be held 41 degrees F or below.
- All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation- Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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