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

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources