Ginger and Orange Glazed Salmon and Pea Pods Over Jasmine Rice

Menu Part: 
Entree
Cuisine Type: 
American

This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt. “We replaced [the salt] with fresh lemon and herbs to stimulate the palate,” explains Manager Mike Mooney of Epicurean Feast, the foodservice provider for Blue Cross & Blue Shield of Rhode Island. “I added nuts to the pea pods for additional nutritional value along with flavor and soy beans to the rice for [more] protein,” he says. “The customers love the dish and ask for it frequently. It is currently our second best-selling entrée—nothing beats taco salad day.” 

Ingredients

Ginger and orange glazed salmon
Yield: Four 3-ounce portions
4 3-oz. fresh salmon fillets
2 tbsp. ponzu sauce
¼ cup orange juice
2 tbsp. orange marmalade
2 tbsp. chopped fresh ginger
1 clove garlic, chopped
1 bunch chives, chopped
¼ cup water
2 tbsp. honey

Grilled pea pods with sesame and almonds
Yield: Four 4-ounce portions
½ tsp. vegetable oil
¼ cup sliced almonds
1 tsp. sesame seeds
1 lb. fresh pea pods

Fried jasmine rice
Four 4-ounce portions
2 cups water
1 cup jasmine rice
1 tsp. olive oil
¼ cup onion, chopped
1 clove garlic, chopped
1 tbsp. chopped ginger
¼ cup soybeans or peas
Juice of one lemon
¼ bunch cilantro, chopped

Steps

Ginger and orange glazed salmon

  1. Wash salmon fillets and pat dry. Place in baking dish.
  2. In medium mixing bowl, combine all other ingredients except honey and mix well. (Note: Save some chives for garnish.)
  3. Cover salmon with marinade and marinate for 10 minutes.
  4. Heat medium sauté pan over medium heat. Place salmon, flesh side down, and cook 3 to 4 minutes. Turn salmon and cook 3 to 4 minutes more.
  5. Add leftover marinade and bring to a simmer. Cover and cook for 3 minutes or until fillets are firm.
  6. Remove salmon. Drizzle with honey, garnish with chives and serve. Serve with Grilled Pea Pods with Sesame and Almonds over Fried Jasmine Rice (recipes follow).

Grilled pea pods with sesame and almonds

  1. Heat oil in medium sauté pan over medium heat. Add almonds and sesame seeds. Cook until lightly brown.
  2. Add pea pods and stir. Cook 2 minutes, or until pea pods are tender but still bright green. 

Fried jasmine rice

  1. In medium saucepan, bring water to a boil. Add rice, cover and bring to a boil. Simmer for 18 to 20 minutes, or until water is absorbed.
  2. Heat oil in large sauté pan over medium heat. Add onion, garlic and ginger. Cook 2 minutes, stirring constantly. Add soybeans and cook 1 minute. Add rice and mix well. Turn off heat.
  3. Add lemon juice and cilantro. Stir and serve.
Source: Blue Cross & Blue Shield of Rhode Island (Epicurean Feast), Providence

More From FoodService Director

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...

FSD Resources