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

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources