Chef David Rensi
Executive Chef
St. Joseph Mercy Hospital
Ann Arbor, Michigan

Battle Entry
Sesame Maple Salmon with Asian Vegetable Relish and Basmati Rice
Asian Vegetable Relish
Basmati Rice
Iced Green Tea with Lemon Wedge

Sesame Maple Salmon with Asian Vegetable Relish and Basmati Rice

Yield
6 – 4 oz servings

Ingredients
6 ea 4 oz salmon fillets
1 tbs toasted sesame oil
2 oz maple syrup
1 lime juiced
½ tsp dry mustard
½ tsp dried ginger
1 tbs lite soy sauce
½ tsp chopped garlic

Instructions
Mix ingredients in bowl add salmon and marinate ½ hr

Method of preparation
Place on sprayed sheet tray
Bake at 400F for approx. 15 min or until 155F internal temp

Asian Vegetable Relish

Yield
6 – 3 oz portions

Ingredients
3 oz nappa cabbage small julienne
3 oz carrot small dice
3 oz celery small dice
3 oz mango med dice
2 oz red onion small dice
1 tbs chopped cilantro
1 tbs chopped fresh ginger
½ cup orange juice
1 tbs lite soy sauce
1 tbs corn starch
2 tbs water

Instructions
Place all ingredients in sauce pan bring to simmer stirring until lightly thickened. Hold hot.

Method of preparation
See above

Basmati Rice

Yield
6 – ½ cup servings

Ingredients
1 ½ cups basmati rice
2 cloves
½ cup diced onions
½ tsp salt
1 bay leaf
2 ¼ cup water

Instructions
Mix ingredients in sauce pan let sit 15 min.
Bring to simmer cover and cook 17 min.
Remove cloves and bay leaf fluff with fork

Method of preparation
See above

Iced Green Tea with Lemon Wedge

Yield
6 – 8 oz portions

Ingredients
6 green tea bags
48 oz boiling water
6 lemon wedges

Instructions
Boil water, remove from heat, add tea let sit five min.
Remove tea bags and chill, pour over ice.

Method of preparation
See above