Serves 1

8 oz portion
salmon

1 cup
cooked quinoa

2 tbsp
Kalamata olives, sliced

2 grape tomatoes
halved

1 tbsp
scallions, chopped

4 oz
Brussels sprouts, blanched

1 tbsp
olive oil

5 oz
fresh apple cider

1 tbsp
butter

1 tbsp
cranberries

to taste
salt and pepper

Chef Dan Maher

Chef Dan Maher

Method:

Combine the quinoa, Kalamata olives, tomato halves and scallions in a bowl and mix together, seasoning with salt and pepper.

Add the olive oil to a sauté pan and pre-heat on medium-high. Season salmon with salt and pepper, then add to the pan and sear for 3 minutes on each side. Add the apple cider to the pan and cook the salmon for an additional 3 minutes or until it easily flakes when tested with a fork. Once the salmon is cooked, remove it from the pan and allow the apple cider to reduce to syrup.

In another sauté pan, melt the butter and then add the Brussels sprouts and cranberries. Cook until caramelized. Place the quinoa on the center of the plate and place Brussels sprouts around it. Place the salmon on top of the quinoa, spoon the apple cider syrup on top of the salmon and serve.

When You Go:
District Riverton Bistro
710 Broad Street, Riverton
856-499-2916
districtrivertonbistro.com

March 2014
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