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
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources