Catersource is part of the Informa Connect Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Power Up with Proteins!: Page 4 of 6

Catering chefs weigh in on their favorite protein-packed dishes (and share their recipes, too)

Chef Robin Selden, Marcia Selden Catering & Event Planning, Stamford, CT


Salmon // 100 grams = 20 g protein

According to the National Aquaculture Association, over two-thirds of all seafood consumption in the US takes place outside the home, and Chef Robin Selden’s Herb Grilled Salmon is an entrée that satisfies her clients’ desires for healthful but creative options. “Our clients are very health conscious,” says Selden, “so we’re challenged with creating dishes that are wholesome but still inventive and yummy.” Salmon really is the perfect food, Selden enthuses, saying it’s packed with heart healthy Omega-3s and vitamin D, but it can be prepared in infinite ways that complement many different types of cuisine.

“Our Herb Grilled Salmon is light and bursting with fresh herbs and lemon juice,” she says. “It’s simple and delicious, and allows the accompaniments to shine. Our ‘fettuccini’ of asparagus is a showstopper—it’s a great combination of visual #foodporn and healthy deliciousness to eat!”



Herb grilled salmon
with asparagus and watermelon fettuccini, aged sherry dijonnaise
Yield: 10 servings


Grilled salmon

10 salmon filets, 6 oz.
¼ cup dijon mustard
¼ cup fresh lemon juice
¼ cup olive oil
1 Tbsp rosemary, chopped
2 Tbsp thyme, chopped

1. Mix mustard, lemon juice, olive oil, thyme, and rosemary in a small bowl.
2. Brush oil over both sides of filets and let marinate for 1 hour.
3. Preheat grill. Grill until cooked to medium, approximately 4 minutes per side.


Aged sherry dijonnaise

1 cup mayonnaise
¼ cup dijon mustard
1 tsp fresh lemon juice
1 tsp lemon zest
¼ cup aged sherry

Combine all ingredients in a small bowl and refrigerate before serving.


Asparagus and watermelon fettuccini

3 lbs jumbo asparagus
50 Parisienne scoops, seedless watermelon (5 scoops per plate)
30 oven roasted heirloom cherry tomatoes (halved, 6 halves per plate)
2 Tbsp fresh lemon juice
¼ cup sherry vinegar
1 Tbsp honey
½ cup extra virgin olive oil
1 pkg confetti of edible orchids

1. Whisk together lemon juice, vinegar, honey, and EVOO. Season with salt and pepper to taste.
2. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Arrange on plates.
3. Add tomatoes and watermelon scoops.
4. Drizzle with vinaigrette.
5. Sprinkle with edible orchids, Maldon salt, and freshly cracked pepper.
6. Place salmon on plate and sauce next to it in spoon.