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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources