Roasted Salmon Maki Style with Forbidden Black Rice

Serves: 
6

The great flavor of this perfectly cooked salmon is matched by the stunning presentation. Color, flavor and texture are at their finest in this memorable dish.

Ingredients

2 lb. salmon fillet, skinned and pin boned
3 tbsp. butter, unsalted
1 cup fresh edamame (green soybeans)
1 cup chopped leeks
3 tbsp. fresh ginger, julienned
1 tbsp. chopped garlic
3 tbsp. chopped cilantro
1 cup chicken stock
2 cups forbidden black rice
1 tbsp. rice wine vinegar
6 cups water
3 sheets toasted nori
1 bunch broccolini
2 tbsp. sesame oil
1 cup Asian black bean sauce
1 tbsp. pickled ginger
Cilantro sprigs, coriander oil, and chopsticks, for garnish

Steps

1. Butterfly the salmon fillets to open like a book and lightly pound with a mallet; refrigerate fillets for 30 min.

2. Melt butter in medium skillet. Add edamame, leeks, ginger, and garlic; sauté 5 min. over medium heat. Add the stock; bring to a boil. Reduce heat to low and cook until edamame and leeks are tender, about 10 min. Add chopped cilantro; cook for 2 min.

3. Place mixture in food processor and puree until smooth; season with salt and pepper to taste.

4. Rinse rice in water until the water runs clear. Place rice in colander and allow to thoroughly drain. Place rice in rice cooker and add rice vinegar and water. Cook until tender.

5. Place salmon on cutting board and spread edamame mixture on fillet; roll up like a sushi roll. Wrapsalmon roll in plastic wrap and then in aluminum foil. Refrigerate 30 min., allowing salmon to slightly harden.

6. Remove plastic wrap and aluminum foil from salmon fillet. Cut salmon into 7-oz. portions. Cut the nori sheets in half and wrap one half around each salmon portion (Should look like a large maki roll.)

7. Pan roast the salmon “maki” roll in a medium pan over medium-high heat for 4 min. on one side; turn and cook for 3 min. on other side. Place in oven and cook for 3 min. at 375°F.

8. Mound cooked rice on plate and shape with a cookie cutter. Sauté broccolini in sesame oil and deglaze with soy sauce. Place on top of rice and top with Salmon Maki. Spoon on 2 oz. black bean sauce. Garnish with pickled ginger, cilantro sprigs, coriander oil, and chop sticks.

Source: Recipe from Chef Tom Condron

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources