Chef’s Table: Redz
Wild Salmon Fillet with Vermont Maple Syrup over Spinach Risotto

Serves 1

7 oz
boneless salmon filet

1 tbsp
olive oil

1 oz
pure maple syrup

2 tbsp
parmesan, shredded

4 oz
spinach risotto, pre-cooked

to taste
grilled white asparagus, lemon pepper, salt, fennel slaw


Mirko Loeffler, executive chef

Mirko Loeffler, executive chef

Preheat oven to 475 degrees. Score the salmon, pat dry and then season dry salmon with lemon pepper and a pinch of salt. In a nonstick pan, bring olive oil to high heat, place the salmon skin-side down in the pan for two minutes, then turn. Drizzle with maple syrup and place in the oven for three to five minutes, or until salmon is slightly firm. Remove and allow to dry for one minute.

In a nonstick pan, bring risotto to a simmer. Add parmesan to risotto right before plating. Serve salmon over risotto and grilled white asparagus, drizzle with maple syrup and top with fennel slaw.

When You Go:
515 Fellowship Road North • Mount Laurel
856-222-0335 •

August 2016
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