RCP-119 — Pan-roasted salmon, lemon-caper butter

Station: hot. Yields 4 serving. Plate cost: $5.83 per portion.

Procedure

How the line cook should execute this recipe.

Skin-on salmon scored, crisped on skin then flipped. Lemon-caper butter mounted off-heat. Plate over wilted spinach.

Ingredients (5)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-salmon	Atlantic salmon fillet	1.4	lb	—
ING-spinach	Baby spinach	0.6	lb	—
ING-butter	Unsalted butter	80	g	—
ING-capers	Salt-packed capers	30	g	—
ING-lemon	Lemon	2	each	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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