Three-Citrus Glazed Salmon with Shrimp Risotto

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

A delectably, tangy citrus glaze gives tender, moist salmon fillets great flavor. Shrimp risotto is a perfect base for the distinctive fish.

Ingredients

1 grapefruit, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
3 qt. water
2 1⁄2 lb. sugar
2 large serrano chiles, seeded, diced
1⁄2 tsp. mustard seed, ground
1⁄2 tsp. cardamom, ground
1⁄2 tsp. allspice, ground
1⁄2 tsp. kosher salt
1 cup grapefruit juice
2 cups arborio rice
6-7 cups beef stock
1 cup white wine
2 cups diced shrimp
Zest of one orange
2 cups shiitake mushrooms, diced
3 tbsp. roasted garlic puree
12 7-oz. salmon fillets, boneless
Fresh basil leaves for garnish

Steps

1. Start marmalade 3 days in advance.  In a pot, combine fruit with water; let stand for 24 hrs.

2. Bring mixture to a boil, then cook 1 hr. Remove from heat and let stand 24 hours.

3. Over medium heat, add sugar and stir until dissolved. Add chiles, mustard seed, cardamom, allspice, salt, and grapefruit juice. Bring to a boil and cook 45 min. Reserve.

4. In a saucepan, heat 3 tbsp. oil and sauté rice 2 min. Add wine and bring to a boil. Reduce heat to a simmer.

5. Slowly add 3 cups of stock, 1 cup at a time, stirring constantly, allowing liquid to be absorbed before adding more.

6. Add shrimp, orange zest, mushrooms, and garlic puree. Continue adding remaining stock 1⁄2 cup at a time, stirring constantly, until the rice is desired texture. Reserve.

7. Season both sides of fillets; sear in an oiled pan until both sides are brown. Coat evenly with marmalade and finish in a 475° F. oven for 5 min.

8. Serve fillet on a mound of risotto with a drizzle of fish fumé. Garnish with basil chiffonade and serve.

Source: Recipe from Chef Tommy Klauber

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources