ADDING SEAFOOD
to your menu
Steve Becker Seafood Business Development Manager
Using the finest seafood available will ensure your customers have that exceptional experience. Product packed in the Bay Winds and Empire's Treasure Brands are produced at the peak in their seasons and to the highest standard.
Lobster
Bay Winds lobster tails are harvested in the Gulf of Maine at the peak of freshness. This premium lobster is wild caught and all natural to compliment its naturally sweet flavor and tender texture. We have a 5-6oz/409866 and 6-7oz/409584
Smoked Salmon
Empire's Treasure smoked salmon are all natural, brined and smoked with a combination of fruitwoods and hardwoods. The salmon is pre-sliced and comes in two flavor profiles, traditional and pastrami. We have Pastrami/259189 and Traditional/258735.
Mango Salsa 3 diced mangoes 1 chopped PeakTM green onion 8 tomatoes 1 diced PeakTM yellow onion 1/4 jalapeno pepper (seeded and diced) 1 tsp. chopped PeakTM cilantro 3 tbsp. fresh squeezed lime juice 1/2 cup West CreekTM Honey 1/4 cup Piancone® extra virgin olive oil 3 tsp. rice wine vinegar 1 tsp. salt 1 tsp. fresh ground pepper
Shrimp
Combine all ingredients in mixing bowl, toss well and check for seasoning.
Salmon
Seared Salmon 8 oz Empire's Treasure® Salmon Filet 1/2 tsp. ground cumin 1/2 tsp. chili powder 1 sliced avocado 8 slices PeakTM cucumber 8 tomato wedges 4 cups PeakTM spring lettuce mix 1/2 cup tri-color tortilla strips 1 cup mango salsa (recipe above) 1/2 cup Village GardenTM balsamic vinaigrette dressing
Bay Winds shrimp is the cornerstone of the Performance Foodservice seafood program. This all natural shrimp line is a must on any holiday menu. We have all countries of origin, sizes and formats covered to compliment any dish. Empire's Treasure fresh Atlantic salmon is the most popular fin fish sold in restaurants. Cedar plank smoked, grilled, sautéed or baked, this is a perfect holiday seafood dish. We have a 3-5 pound side/82093. 23 Our Kitchen | Winter 2016
Seared Salmon Salad with Mango Salsa
Season salmon with chili powder, cumin, salt and black pepper then sear. Toss greens with dressing and divide onto two plates. Place salmon in center of greens. Fan avocado around greens and garnish with tomato and cucumber. Sprinkle salsa over salad and top with tortilla strips.