Brown Sugar and Bourbon Glazed Salmon Wrap

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
5 servings

Salmon marinated with a butter, onion, bourbon and brown sugar glaze get the star treatment in this wrap, which also features tomato, cucumber, red onion and horseradish mayonnaise.

Ingredients

21⁄2 lb. salmon fillets, cut in 1⁄2-lb. portions
2 tbsp. vegetable oil
Salt and pepper
1 cup Brown Sugar Bourbon Glaze (recipe follows)
1 cup diced tomato
1 cup diced cucumber
1 cup diced red onion
1⁄4 cup apple cider vinegar
1 tbsp. honey
1⁄4 cup minced parsley
10 oz. horseradish mayonnaise
5 10-in. sun-dried tomato tortillas
1 qt. arugula

Brown Sugar Bourbon Glaze
Yield: About 1 cup
1⁄4 cup butter
1⁄2 onion, minced
1⁄4 cup bourbon
1⁄2 lb. brown sugar

Steps

1. Lightly brush salmon with vegetable oil, and season both sides with salt and pepper. Grill salmon over high heat for 4 minutes per side.

2. Place salmon on sheet tray coated with oil. Brush salmon with generous amount of Brown Sugar Bourbon Glaze (recipe below) and place in 325˚F preheated oven until cooked, about 4 to 5 minutes.

3. Cool salmon. (Can be refrigerated for up to 1 day.)

4. To make tomato salad: Mix diced tomatoes, cucumber, onion, vinegar, honey, parsley, and salt and pepper to taste.

5. Brush horseradish mayonnaise on tortillas. Place salmon on tortilla. Top salmon with ½ cup of tomato salad. Place small handful of arugula on top of salad mix.

6. Wrap ingredients in tortilla and grill briefly to mark tortilla. Cut on an angle across center.

For Brown Sugar Bourbon Glaze:
1. Melt butter in sauté pan. Add onions and caramelize.

2. Deglaze pan with bourbon and flame. When flames burn out, whisk in brown sugar and heat until combined. Remove from heat and reserve.

Recipe by Sullivan University, Louisville, Ky. 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources