Dilver Mejia
Modern seafood dishes are certainly enjoying the spotlight today, and evidence of their success abounds. The Grilled Atlantic Salmon has been a longtime hit at Virtue Feed & Grain, a gastropub that sits right next to the Potomac River.
“Seafood is very well received here. We go through about 130 to 150 pounds of salmon a week,” says Dilver Mejia, Executive Chef. His Grilled Atlantic Salmon is served with creamy quinoa, which he describes as “a perfect side dish.” His sees heavy cream, butter and Parmesan. A sauce made with harissa adds its vibrant hue and spicy profile.
“The sauce goes really well with the salmon—the flavor of the roasted peppers and chiles give it a nice hit,” he says. Mâche, dressed simply with extra-virgin olive oil and lemon juice, garnishes the plate. “This dish has been a hit since day one,” says Mejia.
