Florida Citrus and Vodka-Cured Salmon with Florida Orange and Beet Vinaigrette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Tantalize Taste Buds with Flavors from Under the Sea. Customers will indulge in savory vodka-cured salmon paired with zesty vinaigrette for an expertly crafted colorful cuisine.

Ingredients

2 pounds salmon fillet, center cut, skin on, no bones
2 tablespoons Florida orange zest
2 tablespoons fresh thyme
2 teaspoons Florida grapefruit zest
¼ cup Florida orange juice
3 tablespoons Florida grapefruit juice
2 tablespoons vodka
2 cups salt
1 cup sugar

Florida Orange and Beet Vinaigrette:
2 beets, peeled
1 cup Florida orange juice
¼ cup sherry vinegar

Garnish:
2 cups watercress, leaves only
Crackers, optional

Steps

Place salmon in a nonreactive casserole dish. Spread Florida orange zest, thyme, and Florida grapefruit zest evenly over salmon; sprinkle with Florida orange and grapefruit juices and vodka. Combine salt and sugar; cover flesh side of salmon with salt mixture. Cover and refrigerate for 4 to 5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).

While salmon is curing, prepare Florida Orange Beet Vinaigrette: Grate beets finely with a grater. Wrap grated beets in cheesecloth; squeeze juice from beets into a bowl. Reserve juice; discard beet pulp. Place beet juice in saucepan; add Florida orange juice and sherry vinegar. Stir to combine; bring mixture to a simmer; simmer until volume is reduced by two-thirds. Chill and reserve.

Remove salmon from refrigerator and rinse under cold water to remove salt mixture; pat salmon dry with paper towels. Remove skin and any dark flesh; cut salmon into thin slices. To serve, place 4 to 5 salmon slices salmon on each plate. Drizzle with Florida Orange and Beet Vinaigrette. Garnish with watercress leaves; serve with crackers, if desired.

Additional Tips

Additional Tips

Serve with The Floridian.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources