Orange and Ginger Marinated Salmon

🧾 General Information

• Category: Appetizer / Cold Dish
• Servings: 4
• Food cost target: 25–32%
• Service time: 4 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Fresh salmon: 120 g
• Orange and ginger infusion: 20 ml
• Extra virgin olive oil: 5 ml
• Orange zest: as needed
• Fresh herbs: as needed

🧾 Total Ingredients (4 servings)

• 500 g deboned and previously frozen salmon fillet
• 120 g fine salt
• 80 g granulated sugar
• zest of 2 oranges
• 20 g fresh ginger
• 80 ml filtered orange juice
• 20 ml water
• 20 ml extra virgin olive oil
• dill or fresh herbs
• white pepper

⚙️ Base Preparation (Prep)

Salmon Cure

• Mix salt, sugar, orange zest and grated ginger.
• Cover the salmon completely.
• Marinate for 8–10 hours at +4°C.
• Rinse quickly and dry thoroughly.
• Store covered until service.

Orange and Ginger Infusion

• Heat orange juice, water and sliced ginger.
• Leave to infuse for 15 minutes.
• Strain and chill.

👨‍🍳 Service Procedure

1. Slice the salmon thinly.
2. Arrange on the plate with light volume.
3. Season with the orange and ginger infusion.
4. Finish with olive oil, fresh zest and herbs.
5. Serve immediately.

🔑 Critical Control Points (CCP)

• Salmon: use previously frozen product for food safety.
• Marination: do not exceed 10 hours to avoid excessive saltiness.
• Drying: essential for clean slicing.
• Infusion: should be delicate and not overpowering.

🍽️ Plating

• White plate or dark stone plate.
• Arrange slices slightly overlapping.
• Finish with:
  • orange zest
  • fresh dill
  • white pepper
  • drops of infusion

Premium Option

• orange gel
• marinated cucumber
• crispy multigrain bread

💰 Estimated Food Cost

• Cost per portion: ~€2.00
• Recommended selling price: €12–16 depending on the venue

🔄 Menu Adaptability

• Bistro: premium appetizer with easy handling.
• Mid-range restaurant: elegant and fresh entrée.
• Catering: excellent holding quality for cold service.

🧠 Professional Logic

Dish designed for:

• advance preparation
• strong visual impact
• excellent profitability on a premium product

Final quality depends on the precision of the curing process, service temperature and aromatic balance between citrus and ginger.