Barbecued Salmon with Black Bean Corn Salsa

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1 serving

A black bean corn salsa made with sweet corn, red and green peppers and red onion meets barbecued salmon in this Southwest-inspired dish.

Ingredients

5 oz. fresh farm-raised salmon
2 oz. sweet barbecue sauce, plus 1 oz. for pan sauce
Oil as needed
2 oz. stout
1 tsp. finely chopped chives
3 oz. Black Bean Corn Salsa (recipe follows)
Fresh corn shoots as needed for garnish

Black Bean Corn Salsa
Yield: 10 ounces

3 oz. freshly shucked sweet corn
1 tbsp. olive oil
1 red pepper, small dice
1 green pepper, small dice
1 tbsp. chopped fresh cilantro
1⁄2 red onion, sliced fine
1⁄2 cup black beans
Salt to taste
Pepper to taste

Steps

1. Brush barbecue sauce, as needed, over fish; let marinate overnight.

2. Sear salmon on one side in hot sauté pan with oil; let fish develop nice dark crust. Flip and continue cooking to desired temperature.

3. Deglaze pan with stout and finish cooking salmon.

4. Fold in chives and rest of barbecue sauce and remove from pan.

5. To assemble, place fish on plate and top with Black Bean Corn Salsa (recipe below). Drizzle with pan sauce, top with corn shoots and serve.

Black Bean Corn Salsa

1. Toss corn with oil. Roast in 350°F oven for 15 to 20 minutes, until golden brown.

2. Place rest of ingredients except salt and pepper in mixing bowl. Add corn and mix well. Season with salt and pepper and set aside for service. 

Recipe by St. Joseph’s Hospital, Tampa, Fla.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources