Pan-seared salmon topped with herb panko complemented with a savory herb vegetable cream sauce and couscous made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
- Total time:
30 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
salmon , yield from 1 ounce raw |
|
96 |
|
black pepper , ground |
|
1 tsp. |
|
canola oil |
|
6 tbsp. |
|
onion , diced |
4.0 oz. |
1 cup |
|
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
|
frozen mixed vegetable medley |
58.0 oz. |
11 cup |
|
fresh thyme leaves , chopped |
|
2 tsp. |
|
fresh rosemary leaves , chopped |
|
1.5 tsp. |
|
Swanson® Unsalted Chicken Stock |
|
2 cup |
|
white wine vinegar |
|
0.25 cup |
|
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce |
|
1 can |
|
lemon juice |
|
2 tbsp. |
|
panko |
6.0 oz. |
3 cup |
|
cooked couscous |
66.0 oz. |
12 cup |
1. Season salmon with black pepper. Heat 2 tablespoons of oil in a large pot. Sear until cooked through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons oil in a large sauce pot. Add onions and garlic. Cook for 3 minutes.
3. Add vegetable medley and herbs. Cook for 4-5 minutes.
4. Add Swanson® Unsalted Chicken Stock, white wine vinegar and Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer on low heat for 10 minutes.
5. Add lemon juice. Simmer for 3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Place 1 tablespoon panko on each salmon portion.
7. To Serve: Using a #8 scoop, portion 1/2 cup couscous into a serving bowl. Using a #8 scoop, top with 1/2 cup of vegetable mixture. Top with 1 (4 ounce) salmon portion. Serve immediately.
Pan-seared salmon topped with herb panko complemented with a savory herb vegetable cream sauce and couscous made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
-
Total time:
30 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
salmon , yield from 1 ounce raw |
|
96 |
|
black pepper , ground |
|
1 tsp. |
|
canola oil |
|
6 tbsp. |
|
onion , diced |
4.0 oz. |
1 cup |
|
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
|
frozen mixed vegetable medley |
58.0 oz. |
11 cup |
|
fresh thyme leaves , chopped |
|
2 tsp. |
|
fresh rosemary leaves , chopped |
|
1.5 tsp. |
|
Swanson® Unsalted Chicken Stock |
|
2 cup |
280000021450
|
white wine vinegar |
|
0.25 cup |
|
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce |
|
1 can |
280000028663
|
lemon juice |
|
2 tbsp. |
|
panko |
6.0 oz. |
3 cup |
|
cooked couscous |
66.0 oz. |
12 cup |
1. Season salmon with black pepper. Heat 2 tablespoons of oil in a large pot. Sear until cooked through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons oil in a large sauce pot. Add onions and garlic. Cook for 3 minutes.
3. Add vegetable medley and herbs. Cook for 4-5 minutes.
4. Add Swanson® Unsalted Chicken Stock, white wine vinegar and Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer on low heat for 10 minutes.
5. Add lemon juice. Simmer for 3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Place 1 tablespoon panko on each salmon portion.
7. To Serve: Using a #8 scoop, portion 1/2 cup couscous into a serving bowl. Using a #8 scoop, top with 1/2 cup of vegetable mixture. Top with 1 (4 ounce) salmon portion. Serve immediately.
