Signature Series: Seafood

Published in FSD Update

These seafood recipes have made a splash on non-commercial menus.

Donburi Salmon Rice Bowl - University of Illinois, Champaign

This dish was served at the university’s EatSmart event this fall and quickly became a favorite of students because of how it’s prepared. Chef SooHwa Yu, who created the dish, cooks the salmon using a butane torch. Despite its popularity, this dish understandably is a signature only at outdoor events, says Chris Henning, senior assistant director of Dining Services.

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