Peppery Salmon with Braised Vegetables

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

This simple dish packs a lot of flavor with salmon and vegetables such as potatoes, carrots, and peppers seasoned with a mix of salt, thyme, paprika and Cajun seasoning.

Ingredients

1 3⁄8 tsp. kosher salt
1 3⁄8 tsp. thyme leaf
2 5⁄8 tsp. ground paprika
5⁄8 tsp. Cajun seasoning
1 tbsp. garlic powder
4 lb. red potatoes
1 lb. whole baby carrots
13.5 oz. chopped green bell pepper
13.5 oz. chopped red sweet pepper
2 2⁄3 tbsp. canola oil
24 4-oz. salmon fillets
1 3⁄8 tsp. kosher salt
1 1⁄3 tbsp. lemon juice
1 cup clipped parsley 

Steps

1. Blend first-listed kosher salt, thyme, paprika, Cajun seasoning and garlic powder. Mix well.

2. Cut each potato into 6 to 8 bite-size pieces. Blanch potatoes until tender, but not soft. Blanch carrots.

3. Sauté potatoes with carrots and peppers in oil. Lightly season with seasoning mix from step 1.

4. Grill salmon, seasoned with 13/8 teaspoon kosher salt, until done.

5. Place salmon in pan with vegetables, enhance with lemon juice and dust with parsley.

Recipe by Illinois State University, Normal, Ill. 

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources