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
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

FSD Resources