Grilled Salmon Napoleon, Ruby Grapefruit Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

A stunning presentation for salmon, and it tastes as good as it looks. The grilled salmon, wilted greens and mashed potatoes are composed on the plate with waffle-style potato slices, and drizzled with a tangy grapefruit sauce.

Ingredients

For Ruby Grapefruit Sauce:
2 oz. shallots, minced
Oil or butter, for sautéing
1 qt. ruby red grapefruit juice
4 oz. sugar
1⁄2 tsp. ground cardamom
2 lb. unsalted butter

Yield: 21⁄2 cups

For Salmon:
6-oz. salmon fillet
Salt and pepper, to taste
1 tbsp. chopped shallots
1 oz. white wine
2 oz. mixed arugula and spinach leaves
4 oz. garlic mashed potatoes
4 gaufrette potato chips or deep-fried waffle-style potato slices
2 ruby red grapefruit segments
1 tbsp. chopped chives, plus three 3-in. chive pieces for garnish
2 oz. Ruby Grapefruit Sauce

Steps

1. Make the sauce: Sweat shallots in oil; add grapefruit juice, sugar, and cardamom. Reduce by 85%. Remove from heat and slowly whisk in butter. Set aside.

2. Season salmon and grill to desired doneness. Heat chopped shallots and wine and use to wilt arugula and spinach. Season to taste.

3. Pipe the mashed potatoes onto center of a heated plate. Layer wilted greens, potato chips, and salmon on top.

4. Ladle sauce around the Napoleon and sprinkle with chopped chives. Place grapefruit segments on salmon, and garnish with chive pieces.

Source: Recipe from Constellation Concepts

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

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...

FSD Resources