Szechuan Salmon with Hoisin Lentils

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
8

The delicate flavor of salmon is enhanced by the spicy peppercorn crust in this Asian inspired presentation. A Hoisin vinaigrette flavors the lentils served alongside.

Ingredients

Vinaigrette:
2 tsp. Dijon mustard
1⁄4 cup hoisin sauce
3 tsp. tamari soy sauce
2 tsp. garlic, minced
1 tbsp. ginger, minced
1⁄4 cup. olive oil
1⁄2 cup chicken stock
Salt and pepper, as needed

1 cup Szechuan peppercorns
1⁄4 cup olive oil
8 6-oz. salmon fillets
Salt and pepper, to taste

4 cups French lentils, cooked and drained
8 scallions, chopped
Sautéed spinach, as needed

Steps

1. In a blender, combine vinaigrette ingredients and pulse until thoroughly mixed.

2. In a small sauté pan, heat peppercorns about 2-3 min. Coarsely grind and set aside.

3. Brush salmon with oil, season with salt and pepper, and press fillets into peppercorns.

4. In a large pan, heat oil until hot but not smoking. Cook salmon, pepper side down, about 3-4 min. Turn over and continue to cook until done.

5. Combine vinaigrette to warm lentils and mix in scallions. Serve with salmon and sautéed spinach if desired.

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources