The question isn t so much whether you want to serve it to your family of course you do, because i

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Because it s from Alaska, boston market catering where sustainability of the seafood industry, the state s largest boston market catering employer, is so important it s written into the state Constitution, Hy-Vee s customers have the satisfaction of knowing that the salmon comes from the best managed fisheries in the world.
The question isn t so much whether you want to serve it to your family of course you do, because it s one of the healthiest species of seafood in our cases but how to prepare it in a variety of ways.
I like this recipe because it offers a different take on preparing salmon. Salmon is a great grilling fish, but if you don t have access to a grill or just prefer to cook inside, consider this recipe. It s baked in the oven.
This recipe is very filling and meets several MyPlate requirements, offering protein, vegetables and dairy. It s a perfect recipe for a crowd and is guaranteed to please. Spinach and Artichoke Salmon
All you need: 1 pound sockeye salmon fillet 1/2 tsp kosher salt 1/4 tsp black pepper 1 cup fresh spinach boston market catering 1/4 cup Hy-Vee garlic aioli 1/4 cup canned artichokes, then pureed 1/2 cup shredded Parmesan boston market catering cheese 1/2 cup shredded mozzarella cheese
All you do: Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place salmon fillet on the baking sheet and season with salt and pepper. Layer the spinach on top of the salmon in a very thin layer, so it covers the surface of the fish completely. boston market catering In a small bowl, combine the aioli and artichoke puree; spread it evenly on top of spinach. Top with shredded Parmesan and mozzarella cheeses. boston market catering Bake in the oven for 14 to 16 minutes, then broil for 2 to 4 minutes, until cheese is golden brown.
My name is Stacey Wertzberger and I am the chef at Hy-Vee s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager boston market catering and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around boston market catering the kitchen and food, and I like helping boston market catering people understand that it s not hard to make a gourmet meal that people will remember.
It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability boston market catering (sustainability) while minimizing damage to the environment and other sea life.