Flavor Trends, Strategies and Solutions for Menu Development

Salmon Star Best of Flavor 2017

Grilled Atlantic Salmon over creamy quinoa, with harissa sauce and mâche lettuce

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.

This story tagged under:

About The Author