Alaska Salmon Fillet with Kaffir Lime

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The strong flavor of sautéed salmon fillets readily blends with the bold spices in red Thai curry sauce. Kaffir lime leaves in the sauce are widely used in Thai cuisine.

Ingredients

1 garlic clove, chopped
1⁄2 tsp. Thai red curry paste
1 tbsp. peanut oil
2 cups fish stock
1⁄4 cup coconut milk
2 lemon grass stalks, bruised and chopped
1 Kaffir lime leaf, thinly sliced
1 tsp. Thai fish sauce
Salt and pepper, to taste
4 (7-oz.) Alaska salmon fillets
Chopped basil, as needed

Steps

1. In large pan, stir-fry garlic and curry paste in oil until sizzling; add fish stock, coconut milk, lemon grass, lime leaf, and fish sauce. Bring to a boil; reduce heat and simmer 3 min.

2. Season to taste with salt and pepper. Strain sauce and keep warm.

3. For each serving, heat peanut oil in sauté pan, as needed, over medium-high heat. Sauté salmon until golden on both sides. Finish cooking in 350° F oven for 3-5 min.

4. Place salmon fillet in center of warmed dinner plate; top with sauce. Garnish with chopped basil.

Note: Lime peel may be used as a substitute for Kaffir lime leaf.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...
Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources