Grilled Sockeye Salmon

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Salmon is a popular menu choice today, for health, taste and versatility. The vinaigrette is easy and adds great flavor. The arugula and heirloom tomatoes make the dish distinctive.

Ingredients

Grilled Sockeye:
4, 7-oz. salmon fillets
1⁄4 cup vegetable oil
1 tbsp. kosher salt
2 tsp. black pepper

Balsamic Vinaigrette:
1⁄4 cup balsamic vinegar
3⁄4 cup canolive oil
1 tbsp. minced garlic
1 tbsp. minced chives
1 tbsp. kosher salt
1 tsp. black pepper

Heirloom Tomatoes:
16 oz. heirloom tomatoes (assorted colors), thickly sliced
1⁄4 cup basil chiffonade
1⁄4 cup balsamic vinaigrette
1 tbsp. kosher salt
2 tsp. fresh cracked pepper

Sautéed Arugula:
1 tbsp. canolive oil
14 oz. baby arugula
2 tbsp. minced garlic
Salt and black pepper

Steps

1. For salmon: Brush fillets with oil and season with kosher salt and pepper. Place on pre-heated grill and cook to an internal temperature of 125°F.

2. For vinaigrette: Combine all ingredients in a small bowl and whisk until incorporated. Re-whisk before plating. Vinaigrette should have a broken look.

3. For tomatoes: Toss the sliced tomatoes with basil, vinaigrette, salt, and pepper; allow to marinate while fish is cooking.

4. For arugula: Heat oil in sauté pan and cook arugula with garlic for about 30 sec. Season with salt and pepper to taste and remove from heat. Press excess water from leaves.

5. For service: Plate salmon with tomatoes and arugula.

Source: Recipe from Chef Dan Thiessen

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources