Three-Citrus Glazed Salmon with Shrimp Risotto

Menu Part: 
Cuisine Type: 

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


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


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

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources