Barbecued Salmon with Smoked Ratatouille

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
15

This salmon is grilled with a luscious maple glaze and served on a bed of creamy mashed potatoes. On the side, ratatouille prepared with smoked tomatoes adds great flavor.

Ingredients

Glaze:
2 1⁄2 tbsp. canola oil
2 yellow onions
3⁄4 cup maple syrup
3⁄4 cup cider vinegar
2 1⁄2 tbsp. Worcestershire sauce
1 1⁄4 cup ketchup
1 1⁄2 tsp. red chile flakes
2 1⁄2 cups chicken stock
2 tbsp. Dijon mustard

Ratatouille:
1 lb. eggplant, 1⁄2-in. slices
1⁄2 cup olive oil
1 lb. tomatoes, peeled and cold smoked, 1⁄2-in. dice
1 lb. zucchini
1 lb. yellow zucchini
1 lb. red pepper
1 lb. yellow pepper
1 lb. yellow onion, peeled and cold-smoked, 1⁄2-in. dice
1⁄8 cup garlic, minced
1⁄8 cup parsley, minced
1 tbsp. thyme, minced

15 6-oz. salmon fillets

Steps

1. For glaze, heat oil in a large pot and sauté onions 2-3 min. Add maple syrup and reduce to a glaze. Add cider vinegar, simmer for 2 min., and add remaining ingredients except mustard. Simmer 40-50 min. until thickened. Add mustard and strain.

2. To prepare ratatouille, season eggplant, brush with olive oil, grill until tender, cut into 1⁄2-in. dice. Cut smoked tomatoes in half and reserve juice.

3. In a large hot pan, sauté the vegetables (except smoked tomato) separately, combine all the sauté vegetables with the eggplant, tomato, and reserved tomato juice. Bake in 325° F. oven for 20 min. Add herbs and season with salt and pepper to taste.

4. Season fillet and grill to desired temperature on wood grill.

5. Brush with maple glaze. Mount salmon on mashed potatoes and arrange ratatouille around plate.

Source: Recipe from Chef Greg Markey

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources