Grilled Salmon with Green Tea Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4 servings

Classic grilled salmon gets an Asian twist with a green tea sauce made with green onions, ginger, garlic, lemon zest and orange juice.

Ingredients

2 tbsp. lemon juice
4 wild Alaskan salmon fillets, 4 oz. each
Olive oil spray
2 tbsp. green onions, chopped
11/2 tsp. ginger root, minced
1/2 tsp. garlic, minced
1/2 tsp. lemon zest
1 cup orange juice
2 green tea bags
1/2 tbsp. cornstarch
1/2 tbsp. water

Steps

1. Preheat grill. Sprinkle lemon juice on both sides of salmon fillets. Spray grill with olive oil spray.

2. Grill fillets for 3 to 5 mins., or until fish flakes easily with fork and internal temperature
reaches 155°F.

3. For sauce, heat green onions, ginger, garlic and lemon zest in small saucepan over medium flame until onions soften. Add orange juice and green tea bags. Simmer for 5 mins.

4. Strain through fine-mesh strainer and discard bulk. Return broth to pan and simmer.
Whisk cornstarch and water together and add cornstarch slurry to broth. Stir until thickened.
Keep warm.

5. Serve each fillet with ¼ cup of green tea sauce.

Recipe by Eisenhower Medical Center, Rancho Mirage, Calif. (Morrison Management Services)

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources