Additional information
| Cooking Method | |
|---|---|
| RECIPE TYPE | Culinary Competition Finalist |
| NUTRITIONALS | <500mg sodium, 10-20g fat, 500-700cal/portion |
Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions
2016 AHF Culinary Competition Bronze Medalists
Drew Patterson, Former Culinary Director and Jacob Kuchan
Ohio State Wexner Medical Center (Columbus, Ohio)
Yield: 12 portions
Download Recipe Below and Nutritionals Here: PDF