EntertainmentKC SpotlightFood KCL


Recipe: Brown and Loe's Mushroom Dusted Salmon

Posted at 2:05 PM, Jan 19, 2018
and last updated 2018-01-19 15:05:54-05

You only have a few days left to take advantage of Restaurant Week! James Paul from Brown and Loe makes one of their featured dishes, a Mushroom Dusted Salmon with Warm Potato Salad!

Mushroom Dusted Salmon with Warm Potato Salad


Dried Mushroom Rub:

  • 2 c. assorted dried mushrooms
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. dry coriander

1. Combine all ingredients in blender. Blend until smooth.

Apple Cider Beurre Blanc:

  • unsalted butter, cut into small cubes and chilled
  • 1 tsp. minced shallots
  • 1/2 tsp. minced garlic
  • 1/3 c. heavy cream
  • 1/4 c. apple cider
  • 1 tsp. lemon juice
  • 1/4 c. white wine
  • salt and pepper to taste

1. In a sauce pan sweat the garlic and shallot in a small amount of the butter until fragrant.

2. Add the apple cider, lemon juice, and white wine and bring to boil. Reduce the liquid by to 2 or 3 tablespoons.

3. Add the cream and let simmer for 2-3 minutes.

4. Either reduce heat to low or remove from heat entirely.

5. Slowly whisk in the chilled butter, a few pieces at a time.

6. Season with salt and pepper to taste

Warm Potato Salad:

  • 4 c. fingerling potatoes, halved and boiled until tender
  • 4 c. Napa cabbage, rough chopped
  • 1 stick unsalted butter 1/4 c. whole grain mustard
  • 1/2 tsp. granulated sugar
  • 1 tbsp. apple cider vinegar

1. Begin by melting the butter in a large skillet, add the chopped cabbage and 1-2 tablespoons of water.

2. Over medium heat, slowly stir the cabbage until it begins to soften.

3. Cover with a lid and bring heat down to low and let braise for 10-15 minutes or until the cabbage melts in your mouth.

4. Remove the lid and add the cooked fingerling potatoes, mustard, sugar, and vinegar, stirring until combined.

Full preparation:

1. Dredge a raw salmon filet in the mushroom rub.

2. You can prepare the salmon however you'd like, but the high heat of a grill will get a nice crust on the fish.

3. Place cooked salmon on a plate or in a shallow bowl. Ladle a couple ounces of the Apple Cider Beurre Blanc on the bottom of the dish.

4. Carefully add a nice layer of the Warm Potato Salad, then top it off with the salmon.

https://www.kcrestaurantweek.com/5. Enjoy!