Provencal Alaska Salmon Sauté

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

Ingredients

1⁄4 cup olive oil
10 Alaska salmon fillets (6-8 oz. each)
Salt and pepper, to taste
1 cup diced tomatoes
1 cup Niçoise olives, chopped
1 tsp. dried herbes de Provence
1⁄2 cup capers, chopped
Additional olive oil, as needed

Steps

1. Heat olive oil in a large, nonstick skillet.

2. Season salmon with salt and pepper to taste. Sauté seasoned salmon to medium, turning once. Place in oven to finish.

3. Remove salmon from pan and keep warm on a plate. Add tomatoes, olives, herbes de Provence and capers to skillet; stir to heat through. Season to taste with salt and pepper and moisten with additional olive oil.

4.
For service, top sautéed salmon with tomato mixture. Serve with cooked orzo and grilled vegetables. Garnish with lemon and fresh herbs.

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources