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

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources