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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources