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

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

FSD Resources