Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
November 27, 2022

Operators can leverage the widespread popularity of salmon with their next foray into plant-based seafood. New salmon-like products with engaging natural appearance, distinctive texture and delicately rich flavor will shape a new narrative. This menu storyline gains momentum from the uniqueness of the varying methods utilized for creating plant-based “salmon,” which includes using vegetables, plant oils, plant proteins, seaweed and algae. Dive into bold preparations that drive flavor and accentuate this emerging trend.

Here are nine plant-based salmon ideas built around three common salmon forms that are gaining traction in the plant-based seafood category.

1

Plant-Based Salmon Patties and Crumbles

  • Plant-Based Crabby Salmon Burger: Seared plant-based salmon burger patty + spicy plant-based “crab” + blue cheese aïoli + leaf lettuce + potato bun
  • Greek-style “Salmon”-Kopita: Seared plant-based salmon crumbles + spinach + feta + phyllo + lemon dill dipping sauce
  • Everything “Salmon” Nachos: Everything seasoned bagel chips + seared plant-based salmon crumbles + cream cheese queso + chives

2

Plant-Based Salmon Fillet and Flaked Fillet

  • “Salmon” Over Miso Elote Salad: Grilled plant-based salmon fillet + raw and charred fresh corn kernels + watermelon radish + feta crumbles + sour cream/mayonnaise + lime juice + white miso + togarashi
  • Plant-Based Salmon Forager Frittata: Flaked plant-based salmon fillet + eggs + sautéed oyster mushrooms + herb vinaigrette-tossed frisée salad (topper)
  • Salmon Risotto Cakes: Pan-roasted flaked plant-based salmon fillet risotto cakes + truffle ponzu (dipper)

3

Plant-Based Smoked Salmon

  • Whipped Smoked “Salmon” Power Bagel: Toasted onion bagel + whipped plant-based smoked salmon spread + scrambled egg whites + grilled pencil asparagus + pickled red onion
  • Plant-Based Smoked Salmon Au Gratin Potatoes: Idaho potato slices, layered + plant-based smoked salmon + white cheddar and Gruyère cheese + heavy cream and whole milk + sea salt and cracked peppercorn
  • Smoked “Salmon” Club: Plant-based smoked salmon + cucumber + tomato + Mesclun + preserved lemon aïoli + sourdough

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About The Author

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ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.