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

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources