With spring just around the corner, restaurant owners are taking a new look at their menus and doing a bit of spring cleaning around their kitchens. Here are a couple of new and fresh recipes you can create using your commercial kitchen equipment for the spring season:
Dijon-Herb Crusted Salmon With Creamy Dill Sauce
A healthy and fresh recipe that will give your guests a spring in their step this season! To create this dish quickly, you will first need to gather all the ingredients: 2 skinned (about 1 1/2″ thick) salmon fillets (6oz), 1/4 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper, 1/4 cup of whole-wheat panko (Japanese breadcrumbs), 1 tablespoon of finely chopped fresh flat-leaf parsley, 1 tablespoon of canola oil, 2 teaspoons of chopped fresh thyme, 1 teaspoon of Dijon mustard, 2 tablespoons of plain 2% reduced-fat Greek yogurt, 2 teaspoons of chopped fresh dill, 1 1/2 teaspoons of 2% reduced-fat milk, and 1 teaspoon of red wine vinegar.
First, preheat your high-speed restaurant oven or commercial microwave to 450°F. Next, arrange the fish fillets on a parchment paper-lined baking sheet and sprinkle with salt and pepper. Place the pan in your oven for up to 10 minutes*. When done, remove the pan and turn on the broiler. Combine the panko, parsley, oil, thyme, and Dijon in a small bowl and spoon evenly over fish. Place back in your oven to broil for 1-2 minutes. Finally, combine the yogurt, dill, milk, and vinegar in a small bowl and serve with the fish.
*Higher wattage ovens may require less cook time.
Herbed Ricotta, Asparagus & Phyllo Tart
Welcome spring with a recipe that is a healthy and fresh dish for your guests! Gather all the ingredients you need first to create this dish quickly: 3/4 cup of part-skim ricotta cheese, 1/4 cup of chopped fresh flat-leaf parsley, 1 1/2 tablespoons of 1% low-fat milk, 1 tablespoon of fresh thyme leaves, 1 grated garlic clove, 1/2 teaspoon of kosher salt, divided 12 (14- x 9-in.) frozen but thawed phyllo pastry sheets, 3 1/2 tablespoons of divided olive oil, 1 1/2 pounds of trimmed (6 ½” length) medium asparagus spears, and 1oz of shaved Parmigiano-Reggiano cheese.
First, preheat your high-speed restaurant oven to 400°F. Next, stir together the ricotta, parsley, milk, thyme, garlic, and 3/8 teaspoon of salt. Place 1 phyllo sheet on a baking sheet lined with parchment paper and cover the remaining dough. Lightly brush the phyllo sheet with oil, and top with another phyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 teaspoon of oil to brush on asparagus. Spread the ricotta mixture on the phyllo stack and arrange the asparagus spears side by side over the ricotta mixture. Brush asparagus with the remaining 1 teaspoon of oil. Bake at 400°F for 22-25 minutes. When done, sprinkle the dish with the remaining 1/8 teaspoon salt and top with shaved cheese.
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