Southeast Asian Salmon Sub with Chile-Lime Dressing

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
4

Sandwiches are stars at fast-casual concepts and Asian sandwiches are an up and coming sub-category. This Asian-American hybrid layers salmon, julienne veggies, peanuts and mint with a drizzle of chile lime dressing on a hoagie roll. The result should appeal to both mainstream and adventurous customers.

Ingredients

1/2 cup julienne carrots
1/2 cup julienne cucumbers
4 sesame seed hoagie or sub rolls, split
1 (7.1 oz.) pouch skinless and boneless pink salmon, flaked
2 tbsp. chopped roasted peanuts
1 tbsp. chopped fresh mint
1 large shallot, thinly sliced
3 tbsp. fresh squeezed lime juice
2 tbsp. sugar
1 1/2 tbsp. Thai-style chile sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. light soy sauce

Steps

  1. In bowl, combine carrots and cucumber; evenly divide among hoagie rolls.
  2. Top with salmon, peanuts and mint.
  3. In a jar or small bowl, combine shallot, lime juice, sugar, chile sauce, rice vinegar, sesame oil and soy sauce; shake or mix until well blended. Drinzzle Chile-Lime Dressing over sandwich filling. Serve immediately.
Source: Chicken of the Sea

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