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.