Celebs like Neil Patrick Harris and Bridget Moynahan have been spotted dining at New York City’s BLT Fish and judging from this amazing looking salmon dish we can totally see why. Not only does their menu boast fresh seafood dishes, but the restaurant itself is cozy and intimate while feeling airy and light (a retractable glass roof allows you to dine under the stars). Nowhere near Manhattan’s Flatiron District? The folks at BLT Fish were kind enough to share their recipe for Skuna Bay Salmon with Quinoa and Spring Vegetables so you can make a restaurant-worthy meal at home.
6 oz Skuna Bay Salmon Fillet
1 cup Quinoa (cooked)
1 /2 cup Creme Fraiche
½ cup Herb Puree
1Tspn Whole butter
1 stalk Asparagus
2pc Baby Artichoke
1 bunch Pea Tendrils
2 cups Spinach
1bunch lemon balm
1 cup Frozen Peas
1/4 Fresh Horseradish
2 cups Salt
2 cups Olive Oil
1. Blanch all the herbs and spinach separately in salted water, shock in ice water.
2. Emulsify all ingredients in a blender with the frozen peas, olive oil, horseradish and 1Tbsp of salt. Add some of the ice water to the blender if necessary.
1. Preheat a medium non-stick pan with vegetable oil. Season the salmon portion with salt and place into pan skin side down. Render skin on medium heat 2-3 minutes.
2. Place in a 350 degree oven for an additional 2-3 minutes.
3. To serve, pour broth around the salmon and garnish with pea shoots.
1. Peel Asparagus and cut into ½ inch pieces. Blanch quickly in boiling salted water. Shock in ice water and reserve.
2. Peel artichokes, split in half lengthwise, roast in olive oil 5-10 minutes and reserve
3. Place in a 350 degree oven for an additional 2-3 minutes.
4. To serve pour broth around the salmon and garnish with pea shoots
Gently warm the quinoa and creme fraiche. Fold in the herb puree and whole butter. Adjust seasoning if necessary. Serve the salmon portion over the quinoa with the vegetables and pea tendrils scattered around.
Which restaurant dish do you wish you could make at home? Tell us in the comments or tweet @OKMagazine.