Sweet Potato, Salmon, and Forest Mushroom Lasagna

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Freestyle "lasagna" with two layers of sliced salmon, sweet potato, then mushroom, served with a cream, shallot, vermouth and chive sauce.

Ingredients

6 thick salmon fillets
7-8 tbsp. olive oil, divided
Salt and pepper, to taste
6 portobello mushrooms
3 large sweet potatoes
Salt and pepper, to taste
1 shallot, minced
1⁄2 cup vermouth
1 cup heavy cream
1⁄2 cup sliced chives

Steps

1. Remove skin from salmon. Slice each fillet horizontally into 3 layers; brush with olive oil. Place on oiled baking pan; season with salt and pepper.

2. Remove stems from portobellos; discard. Cut each cap on the bias into three
1⁄2-in. thick slices. Brush mushrooms with olive oil; place in a baking pan.

3. Peel sweet potatoes; slice lengthwise 1⁄8-in. thick into 18 slices. Season with salt and pepper. Heat 2 tbsp. oil in large sauté pan. Sauté potatoes in batches in hot oil until lightly browned and cooked through, about 2 min. per side.

4. Preheat oven to 400ºF. In saucepan, sauté minced shallots in remaining 2 tbsp. oil. Add vermouth; reduce until almost dry. Pour in cream; simmer to syrupy consistency. Stir in chives; keep warm.

5. Roast salmon layers for 2-3 min., until just flaky. Roast mushrooms slices for 8 min.

6. To plate “lasagna,” layer salmon, sweet potatoes, and mushrooms. Repeat layering twice more, ending with mushrooms. Pour sauce over and around each serving, dividing evenly among the plates.

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources