Flavor Trends, Strategies and Solutions for Menu Development

Bagel and Lox, Upgraded Union League Club | Chicago

PHOTO CREDIT: Flavor & The Menu Staff

Reaching across dayparts for inspiration, Union League Club Executive Chef Michael Garbin designed the Everything Spice-Crusted Salmon to appeal to fans of a good “everything” bagel. “Everyone I know enjoys smoked salmon, cream cheese, tomato and red onion on an everything bagel for Sunday morning brunch,” he says. “Taking those flavor components, I came up with this ‘play’ for each meal period.”

Garbin makes an everything-bagel spice mix, including poppy seeds, sesame seeds, dried onion garlic and kosher salt. He then crusts a salmon medallion (he suggests using a high-fat-content salmon) with the spices and pan-sears it in olive oil until browned. The salmon is complemented by a celery root slaw accented with Creole mustard, as well as tomatoes, capers and lemon.

Union League offers club members several dining options, and this dish multi-tasks perfectly.
“For breakfast, I add eggs prepared any style. For lunch, I serve it with an accompanying petite salad or as a smaller portion as an appetizer for dinner,” adds Garbin.

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