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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources