Three-Citrus Glazed Salmon with Shrimp Risotto

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.