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

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources