Cedar Planked Line Caught Sockeye Salmon, Hakurei Turnip and Walla Walla Onion Purée with a Green Bean, Cherry Tomato and White Corn Relish

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four

This healthy seafood dish is full of color and layers of endless flavor. 

Ingredients

Turnip Purée
2 lb. peeled, medium dice Hakuri turnips
½ lb. Walla Walla onions or another sweet onion
2 tbsp. butter
¼ cup heavy cream
Salt to taste
Pepper to taste

Veggies
½ lb. green beans, ends snipped, cut into matchsticks
1 tbsp. Dijon mustard
1 lemon, juiced
3 tbsp. sherry vinegar
½ cup good quality extra-virgin olive oil
1 pint cherry tomatoes, halved
4 ears local sweet corn, shaved off husk
3 tbsp. basil leaves, picked, chopped
2 tbsp. finely chopped garlic cloves
1 serrano pepper, seeded, finely chopped

Salmon
4 5-oz. portions sockeye salmon fillet
½ cup brown sugar
½ cup sea salt
2 tbsp. finely chopped orange zest

Steps

  1. Place turnips and onions in sauce pot and cover with water. Bring to a boil and cook until turnips are easily pierced with knife, but not mushy. Strain off liquid. Add ingredients to food processor or blender and puree until smooth, adding butter and heavy cream. Adjust seasoning with salt and white pepper. Hold warm.
  2. Bring sauce pot of water to a boil, add green beans and cook for 3 minutes. Pull out green beans and place in ice water to stop cooking. In mixing bowl, add mustard, lemon juice, sherry vinegar and oil and blend. Add cooked green beans, tomatoes, corn, basil, garlic, pepper and toss to coat. Adjust seasoning with salt and pepper and reserve.
  3. For salmon: Preheat one side of gas grill on medium heat. Keep squirt bottle of water beside grill in case of flare-ups. Mix sugar with salt and orange zest and coat fish on both sides. Let fish cure for 30 minutes, rinse fish and pat dry. Place fish directly on the cedar wood plank and place on grill. Cook fish directly until cedar plank starts to smoke and edges char. Pull over to cold side of grill, close lid and let smoke. Finish cooking indirectly on grill.
  4. To serve: Place dollop of turnip purée on center of plate and place salmon on top. Spoon green bean relish over top of fish and serve. 

Recipe by Lewis & Clark College, Portland, Ore.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources