Golden Norwegian Salmon with Carrot Purée and Sautéed Greens with Raisins

🧾 General Information

• Category: Seafood Main Course
• Servings: 4
• Food cost target: 28–35%
• Service time: 7 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Salmon fillet: 180 g
• Carrot purée: 90 g
• Sautéed greens: 40 g
• Raisins: 8 g
• Extra virgin olive oil: 5 ml

🧾 Total Ingredients (4 servings)

Salmon

• 4 Norwegian salmon fillets, 180 g each
• 20 ml extra virgin olive oil
• salt
• pepper

Carrot Purée

• 500 g carrots
• 100 g potatoes
• 30 g butter
• 50 ml milk
• salt
• pepper

Sautéed Greens

• 250 g greens or fresh spinach
• 30 g raisins
• 1 garlic clove
• 20 ml extra virgin olive oil
• salt

⚙️ Base Preparation (Prep)

Carrot Purée

• Boil the carrots and potatoes.
• Blend with butter and milk.
• Adjust with salt and pepper.
• Keep warm or ready to reheat.

Greens

• Soak the raisins.
• Sauté the greens with garlic and olive oil.
• Add the raisins.
• Adjust with salt.

👨‍🍳 Service Procedure

1. Cook the salmon skin-side down until crispy.
2. Finish briefly in the oven or in the pan.
3. Reheat the carrot purée.
4. Warm the sautéed greens.
5. Spread the purée on the plate.
6. Arrange the greens.
7. Place the salmon on top.
8. Finish with olive oil and black pepper.

🔑 Critical Control Points (CCP)

• Salmon: crispy skin, soft inside.
• Purée: smooth and glossy consistency.
• Greens: do not overcook.
• Raisins: properly rehydrated.

🍽️ Plating

• Oval or round deep plate.
• Carrot purée spread as the base.
• Greens arranged naturally.
• Salmon fillet placed slightly angled over the purée.
• Finish with:
  • visible raisins
  • black pepper
  • drizzle of extra virgin olive oil

Premium Option

• carrot chips
• lemon zest
• black olive powder

🛠️ Recommended Professional Equipment

All the equipment listed is available for purchase on Ristorazione-Refrigerazione.it.

• Professional griddle to achieve crispy skin.
• Combi oven for controlled salmon cooking.
• Professional cutter or blender for smooth purée.
• Blast chiller for safe fish handling.

💰 Estimated Food Cost

• Cost per portion: ~€2.37
• Recommended selling price: €16–22 depending on the venue

🔄 Menu Adaptability

• Premium bistro: elegant and contemporary main course.
• Mid-range restaurant: recognizable and versatile proposal.
• Gourmet: easily enriched with sauces or crunchy elements.

🧠 Professional Logic

Dish designed for:

• strong visual impact
• excellent balance between sweetness and savoriness
• high premium perception

Final quality depends on the crispiness of the salmon skin, the consistency of the purée and the balance between greens and raisins.