Ingredients
30 servings
Salmon (Wild Sockeye)
11.0
pound(s)
Salmon seasoning
0.5
cup(s)
Brats (Johnsonville)
1.0
whole
Potatoes - Red
10.0
pound(s)
Herbs de Provence
4.0
tablespoon(s)
Olive Oil
1.0
cup(s)
Fresh parsley
1.0
bunch(es)
Lemons
6.0
whole
Salt (to taste)
1.0
tablespoon(s)
Pepper (to taste)
1.0
tablespoon(s)
La Croix/ Soda
30.0
can(s)
Beer - Seltzer
60.0
can(s)
Red Wine (750 ml)
5.0
bottle(s)
White Wine (750 ml)
5.0
bottle(s)
Dietary Restrictions
Fish
Beef
Pork
Poultry
Recipe Instructions
Wash parsley and wrap in paper towel. Store in ziploc.
If whole filets, wrap in foil with salt & pepper butter, lemon and herbs.
If individual filets, season with steak/salmon/cajun seasoning, salt & pepper and grill over coals or pan fry on skillet.
Cut potatoes into quarters, toss with olive oil, generous salt & pepper and herbs de provence. Fill 1-2 DO's with seasoned potatoes and bake until tender and brown on bottom.
Brats are for any non-salmon eaters.
Veggie burgers for vegetarians
Serve with potatoes and salad and lemon wedge.
Garnish potatoes and salmon with parsley.