YIELD: 6, 4-OZ. SERVINGS
| CITRUS GLAZE: | |
| 1 cup | orange juice |
| 2 Tbsps. | orange marmalade |
| 3 Tbsps. | honey |
| 1 tsp. | fresh thyme, chopped |
| ¼ tsp. | pepper |
| FISH: | |
| 6 | 4 oz., wild Alaskan filet, boned, skin removed |
| ½ tsp. | kosher salt |
| SALAD: | |
| 2 tsps. | orange juice |
| ¼ tsp. | lemon juice |
| pinch | lemon zest, very fine mince |
| pinch | orange zest, very fine mince |
| 1 Tbsp. | extra virgin olive oil |
| pinch | kosher salt |
| 2 cups | roasted beets, peeled, julienned |
| 1 cup | baby arugula, washed and dried (lightly packed) |
| 1 Tbsp. | Italian parsley, rough chopped |
| 12 cup | navel oranges, peeled, segmented |
| 2 Tbsps. | sliced almonds, toasted |
| 1½ oz. | goat cheese, crumbled |
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For the glaze: Over high heat, reduce orange juice by 75%. Add orange marmalade, honey, thyme, and black pepper. Simmer an additional 2-3 minutes. Remove from heat and cool to room temperature. Reserve until ready to cook salmon.
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For the salmon: Preheat broiler. Sprinkle salmon with salt, place on cooking tray sprayed lightly with cooking spray. Divide the glaze into two equal parts. Coat the salmon portions with half of the glaze. Broil salmon 2-3 minutes on each side or until desired doneness. Coat salmon portions with the remaining glaze. Chill until ready to serve.
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For the salad: Combine juices, zest, oil and salt with a whisk. Add beets, arugula, parsley, and orange segments. Toss to coat. Evenly layer beet salad on serving platter.
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When seady to serve: Arrange the salmon on the beet salad. Sprinkle with almonds and goat cheese.
Recipe and photo (pg. 58) from Marion Gibson, Director of Culinary, Aramark Business Services' National Catering Group.
