Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions are the perfect labour and waste-saving seafood option for your foodservice operation.  Conveniently pre-glazed and pre-portioned so you never have to thaw before cooking. Simply pop them into the oven from frozen.

The sweet soy, teriyaki-style glaze with a hint of ginger makes these salmon portions suitable for a wide variety of Asian-inspired dishes. To demonstrate the versatility, here are five simple recipes using common ingredients from your fridge and pantry.

Asian Glazed Salmon with Quinoa Slaw

By Chef Marsha Ditri

Versatile quinoa is cropping up on menus everywhere for breakfast, baked goods and bowls. Billed as a superfood, it is rich in protein, fibre and other nutrients. This colourful recipe features Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions that come already prepped with an on-trend teriyaki-style glaze.

Satisfy customers looking for healthier options with this nutritious and hearty meal. It’s delectable served up warm or cold.

Chef Hack: Use the same ingredients to create another menu option. Sauté the coleslaw blend with vegetable oil, garlic and ginger, then combine with the other ingredients for a delicious stir-fry.

Ingredients:

Method:

1. Bake frozen Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package directions.
2. Combine remaining ingredients in a bowl and mix well.
3. Plate quinoa slaw alongside each salmon portion and garnish with sliced green onions and chopped cilantro.

Serves 24.

Hot Salmon Poke Bowl

By Chef Philman George

Add excitement to your lunch and dinner menus with colourful and intensely flavoured Poke bowls, originating from Hawaii. For a twist on the classic, this recipe is made with oven roasted Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions, instead of raw seafood. There’s no need to thaw or marinate the salmon, saving hours of prep time. Each frozen portion is already glazed with teriyaki flavour, suitable for all your Asian seafood dishes.

Cost Savings: These convenient frozen salmon portions let you use only what’s needed, reducing waste and saving you money.

This Hot Salmon Poke Bowl recipe invites creativity with ingredients and presentation, to build a vibrant looking dish with lots of colour and texture.

Ingredients:

Method:

1. Bake frozen Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions.
2. Place carrots and cucumbers in bowl. Add seasoned rice wine vinegar. Cover and pickle for 30 minutes. Drain.
3. Place ½ cup cooked rice in each bowl. Top with the vegetables and finish with baked salmon.
4. Garnish with coriander.

Serves 24.

Asian Glazed Salmon on Roasted Bok Choy with Edamame Crush

By Chef Marsha Ditri

For an innovative and healthy menu solution, dress up flavourful Sea CuisineÔ Asian Glazed Wild Pacific Salmon Portions with roasted bok choy, and a creamy edamame crush that takes just minutes! Nutritious edamame beans pump up the protein and fibre and jazz up the colour of this dish.

Chef Hack: Baking the Asian glazed salmon on top of the bok choy, lets the flavours of the glaze blend into the vegetables as they cook.

Foodservice Tip: For a premium offering, top the salmon with a crispy crust of fried panko and sesame seeds prior to baking. Or dress it up with a colourful julienne of water chestnuts, snow peas and carrots.

Ingredients:

Method:

1. Bake frozen Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions.
2. Spread bok choy on large baking tray. Drizzle with Asian salad dressing. Bake alongside the salmon.
3. To make the edamame crush, place edamame, vegetable oil and garlic in a food processor. Blend until smooth.
4. Plate a layer of edamame crush and bok choy. Top with baked salmon and serve with rice.

Serves 24.

Asian Glazed Salmon Lettuce Wraps

By Chef Philman George

Add seafood lettuce wraps to the menu, offering your guests options for a light lunch, shareable appetizer or snack. This recipe is a fresh take on fish tacos, wrapped in lettuce instead of tortillas.

Save prep time with Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions. They are ready to cook from frozen, with an on-trend teriyaki-style glaze. Play around with innovative fillings to create your signature dish. The possibilities are endless.

Chef Hack: Serve this recipe deconstructed, like fajitas, to give your guests a fun experience assembling the wraps at their table.

Foodservice Tip: For a premium offering, elevate the dish by adding dipping sauces and crunchy ingredients like crispy wontons.

Ingredients:

Method:

1. Bake frozen Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions. Cut each portion in half.
2. To assemble lettuce wraps, evenly distribute ingredients inside each lettuce leaf and roll tightly.

Serves 24.

Salmon Banh Mi

By Chef Philman George

Delight your guests with the fresh, ethnic flavour and crunch of this Banh Mi, a Vietnamese sandwich with a fusion of seafood and pickled vegetables. Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions make it easy.

Chef Hack: To pickle the vegetables soak them in seasoned rice wine vinegar, or make your own marinade by mixing vinegar with sugar.

Cost Savings: These frozen salmon portions are already pre-glazed with sweet soy, to save hours of labour and reduce waste.

Ingredients:

Method:

1. Bake frozen Sea Cuisine^TM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions.
2. Place carrots and cucumbers in a bowl. Add seasoned rice wine vinegar. Cover and pickle for 30 minutes. Drain.
3. Slice baguettes in half lengthwise. Spread top portion with mayonnaise. Distribute remaining ingredients on the bottom portion. Top with the other half of the baguette.

Serves 24.