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

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources