Smoked Salmon with Blueberry Compote

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24 2-ounce servings

This salmon dish gets a flavor boost from blueberries and brown sugar.

Ingredients

Blueberry Compote
Yield 1 ½ cups
1 ¾ cups Chilean blueberries (divided in two)
¼ cup white sugar
¼ cup water

Smoked Salmon
1 or 2 (12-in.) untreated cedar planks
3 tbsp. vegetable oil
3 tbsp. grainy mustard
4 ½ tbsp. brown sugar
3 tbsp. chopped green onions
1 tsp. minced garlic
3 lb. salmon fillets, skin removed

Steps

  1. Combine 1 cup of blueberries, sugar and water in saucepan.
  2. Simmer over medium heat until berries burst, stirring often, about 10 minutes.
  3. Fold in remaining berries. Cook until compote coats back of spoon, stirring often, about 8 minutes. Cover and keep warm.
  4. Soak cedar planks for at least 1 hour in warm water. Soak longer if time permits.
  5. In shallow dish, stir together oil, mustard, sugar, onions and garlic. Place salmon fillets in marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour.
  6. Preheat grill to medium heat and place planks on grate.
  7. Place salmon fillets onto planks and discard marinade. Cover and grill for about 20 minutes.
  8. Slice salmon into 2-ounce portions. Serve each one with 1 tablespoon of warm compote.
Source: Cal Dining – University of California, Berkeley

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources