Slow-Cooked Salmon with Macaroni Gratin

salmon macaroni gratin
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Center-cut salmon fillets are slow cooked to flaky delicacy and paired with macaroni baked with rich Camembert, Gruyere and Parmesan. Serve with vegetable ratatouille, if desired.

Ingredients

8, 6-oz center-cut salmon fillets, about 1 1⁄4-in. thick at thickest point, skin on and scaled
6 tbsp. unsalted butter
Coarse salt, to taste
Freshly ground black pepper, to taste
2 lb. elbow macaroni
2 cups liquid reserved from beef stew (or 2 cups rich beef stock)
8 oz. Camembert cheese (with rind), chopped
8 oz. Gruyere cheese, grated
8 oz. Parmesan cheese, grated
4 oz. bread crumbs
Root vegetable ratatouille, if desired
 

Steps

1. To prepare salmon, spread a baking pan with butter and place the salmon, skin side up, on the butter. Season salmon with salt and pepper. Set aside while oven preheats to 275 F.

2. Meanwhile, boil macaroni until tender, drain. Place half of noodles into a hotel pan, moistened with the stew liquid. Sprinkle with half of the cheese. Add remaining noodles, liquid, and cheese; top with bread crumbs.

3. Place under broiler just until cheese is brown and sizzling.

4. Cook salmon for about 12 minutes. (When cooked, the skin should peel off easily, and the salmon should flake.) Turn fish over; season to taste.

5. Serve salmon with macaroni gratin and a root vegetable ratatouille, if desired.
 

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

FSD Resources