Salmon with Oriental Sesame Dressing and Wild Mushroom Gnocchi

Salmon with Oriental Sesame Dressing and Wild Mushroom Gnocchi
Yield:
24 servings, 1/24 recipe (282 g) each

Ingredients

Ingredients Weights Measures
Warm cooked potatoes, peeled, riced 3.25 lb. [1.5 kg] 2 qt. [2 L]
flour 1 lb. [450 g] 1 qt. [1 L]
Philadelphia Light Brick Cream Cheese Spread 12 oz. [340 g] 2 cups [500 mL]
eggs 6.8 fl oz [190 g] 4 each
fresh chives, chopped 1/2 cup [125 mL]
extra virgin olive oil, divided 10 fl oz [285 g] 1-1/3 cups [325 mL]
mixed wild mushrooms (shiitake, oyster, cremini), sauteed 1 lb. [450 g] 1-1/2 qt. [1.5 L]
salmon fillets (4 oz./115 g each) 6 lb. [2.7 kg] 24 each
Kraft Oriental Sesame Dressing 24 fl oz [675 g] 3 cups [750 mL]
mixed salad greens, loosely packed 6 oz. [170 g] 1-1/2 qt. [1.5 L]
Warm cooked potatoes, peeled, riced 13 oz. [370 g] 2 cups [500 mL]
flour 4 oz. [115 g] 1 cup [250 mL]
Philadelphia Light Brick Cream Cheese Spread 3 oz. [85 g] 1/2 cup [125 mL]
eggs 1.7 fl oz [50 g] 1 each
fresh chives, chopped 2 Tbsp. [30 mL]
extra virgin olive oil, divided 2.5 fl oz [70 g] 1/3 cup [75 mL]
mixed wild mushrooms (shiitake, oyster, cremini), sauteed 4 oz. [115 g] 1-1/2 cups [375 mL]
salmon fillets (4 oz./115 g each) 24 oz. [675 g] 6 each
Kraft Oriental Sesame Dressing 6 fl oz [170 g] 3/4 cup [175 mL]
mixed salad greens, loosely packed 1-1/2 oz. [45 g] 1-1/2 cups [375 mL]

Directions

Place potatoes and flour on work surface; make well in centre. Whisk cream cheese and eggs with fork until blended. Place in well; gradually incorporate with potatoes and flour, then use a pastry cutter to mix ingredients until well blended. Knead until no longer sticky, adding additional flour if necessary.

Divide dough into 16 pieces (or into 4 pieces for trial recipe). Sprinkle work surface with additional flour. Roll each piece of dough into a rope, about 3/4 inch in diameter. Cut 1-inch pillows from each rope; place in lightly floured sheet pan.

Add, in batches, to large pan of simmering water; cook until pillows float to the surface and are cooked through. (Do not overcook.) Shock in ice water, then drain and toss with 2 Tbsp. (30 mL) oil (for each trial batch). Refrigerate until ready to use.

For each serving: Saute 7 pieces of gnocchi in 1 tsp. (5 mL) oil until golden brown. Turn off heat; stir in 1/4 cup (50 mL) mushrooms and 1 tsp. (5 mL) chives. Keep warm.

Cook 1 fish fillet in 1 tsp. (5 mL) hot oil in skillet until desired doneness. Spoon 2 Tbsp. (30 mL) dressing onto plate. Top with fish, cooked gnocchi and 1/4 cup (50 mL) salad greens.

Kraft Kitchens Tips

How to Cook the Potatoes
You can either bake the potatoes or boil them, cooking them until they can until easily be pierced with a fork. For best results, bake the potatoes since they produce a drier dough resulting in lighter fluffier cooked gnocchi.

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Nutritional Information
Calories
 520
Total fat
 32 g
Saturated fat
 6 g
Cholesterol
 100 mg
Sodium
 480 mg
Carbohydrate
 33 g
Dietary fibre
 3 g
Sugars
 4 g
Protein
 28 g
Vitamin A
 8 %DV
Vitamin C
 10 %DV
Calcium
 4 %DV
Iron
 15 %DV