Three-Citrus Glazed Salmon with Shrimp Risotto
Source: Recipe from Chef Tommy Klauber
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
- Start marmalade 3 days in advance. In a pot, combine fruit with water; let stand for 24 hrs.
- Bring mixture to a boil, then cook 1 hr. Remove from heat and let stand 24 hours.
- 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.
- In a saucepan, heat 3 tbsp. oil and sauté rice 2 min. Add wine and bring to a boil. Reduce heat to a simmer.
- Slowly add 3 cups of stock, 1 cup at a time, stirring constantly, allowing liquid to be absorbed before adding more.
- 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.
- 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.
Serve fillet on a mound of risotto with a drizzle of fish fumé. Garnish with basil chiffonade and serve.