Pan Seared Salmon with Greenwheat Freekheh

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

Spice up your fish selection with this unique salmon dish from El Camino Hospital in California.

Ingredients

Greenwheat Freekheh
1 cup water
4 oz. Greenwheat Freekeh
4 tsp. olive oil
2 oz. chopped shallot
1 oz. chopped garlic
2 shredded medium carrots
½ cup toasted almonds
¼ cup chopped Italian parsley
2 oz. egg beaters
3 oz. goat cheese
½ tsp. freshly ground pepper 

Salmon
4 salmon fillets, 4 oz. each
4 tbsp. julienned fresh basil (reserve 1 tbsp. for later)
2 tbsp. chopped fresh parsley (reserve 1 tbsp. for later)
1 tbsp. minced garlic
2 tbsp. lemon juice
4 tsp. extra-virgin olive oil
Cracked black pepper to taste
1 finely chopped garlic clove
1 cup diced tomatoes
4 Kalamata olives, pitted, chopped
1 tbsp. capers
1 lemon, zested
 

Steps

  1. Bring water to a boil. Add Greenwheat Freekeh. Cover and simmer for 30 minutes. Meanwhile, heat 2 teaspoons of oil in large skillet over medium heat. Add shallots and cook, stirring often until soft, about 2 to 3 minutes.
  2. Add carrots and reduce heat to low and cook, stirring often, until softened and shallots are lightly browned, about 4 minutes.
  3. Remove from heat. Transfer cooked vegetables and rice to large food processor. Add almonds, goat cheese, egg beaters, parsley and pepper. Pulse until well blended, but still little coarse. Scrape into large bowl. With wet hands, form mixture into four 3-inch patties. Heat remaining 2 teaspoons of oil in large nonstick skillet over medium heat. Add patties and cook until well browned, 3 to 4 minutes per side.
  4. Transfer to baking sheet and bake at 160°F, 10 to 15 minutes.
  5. Place salmon fillets in shallow bowl. Toss well with basil, parsley, garlic, lemon juice, half olive oil and pepper. Let rest for 15 minutes.
  6. Cook salmon in nonstick skillet over medium-high heat for 2 to 3 minutes, shaking pan and carefully lifting salmon with spatula to loosen salmon from pan. Reduce heat to medium. Cover pan and cook until salmon is cooked through, 3 to 4 minutes more. Skin should be crisp and flesh medium rare.
  7. Combine remaining olive oil, herbs, tomatoes, olives and capers in bowl and mix well.
  8. When salmon is ready, place Greenwheat Freekeh on plate and top with salmon, then add herb-tomato mixture with lemon zest. 

Recipe by El Camino Hospital, Mountain View, Calif.

More From FoodService Director

Industry News & Opinion

Henry Ford West Bloomfield Hospital in West Bloomfield Township, Mich., will host a three-part global cooking series in its demonstration kitchen next month, C&G News reports.

Named Cooking Around the World at Henry Ford, the series will be open to the community, with each part of the event featuring a different type of global cuisine: Indian, Tuscan and Mediterranean.

Officials in charge of the series said that they looked at dietary restrictions and food trends to select the themes for each class. Brad Roberts, a hospital sous chef who is teaching the series, says...

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

FSD Resources