Balsamic Glazed Salmon on Lentils

salmon lentils
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Roasted salmon cooks up moist and tender. Served on a bed of lentils with a balsamic glaze over all the dish, it is aromatic and tantalizing.

Ingredients

1⁄2 cup soy sauce
1⁄2 cup balsamic vinegar
1 tbsp. sesame oil
1 tbsp. grated, peeled ginger
1 tbsp. grated daikon
Salt and pepper, to taste
4 salmon steaks (1-in. thick)
3 cups cooked green or multi-colored lentils
Vegetable oil
Julienned carrots and scallions, for garnish
 

Steps

1. Combine soy sauce, balsamic vinegar, sesame oil, ginger, and daikon in a jar. Shake to blend well.

2. Pour balsamic mixture into saucepan and bring to a boil. Boil 5 min., until reduced and syrupy.

3. Coat the bottom of a roasting pan with oil. Add salmon steaks in one layer and sprinkle with salt and pepper. Roast in 425° F oven 8 min. Coat top of salmon with some of balsamic mixture. Roast 2-3 min. longer.

4. Meanwhile, sauté scallions in 2 tbsp. oil until tender; toss with hot lentils. Arrange lentils in center of plate; top with salmon and garnish with carrots and scallions. Drizzle extra balsamic glaze on plate.
 

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources