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

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources