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

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...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

Managing Your Business
empty drive thru window

The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

FSD Resources