EntertainmentKC Spotlight


KC Restaurant Week: Salmon from American Slang

Posted at 12:23 PM, Jan 15, 2019
and last updated 2019-01-15 13:23:40-05

KANSAS CITY, MO — American Slang Modern Brasserie is teaming up with other restaurants in the area for 2019 Restaurant Week. E xecutive Chef Himesh Zimba discusses the concept between the restaurant and shares a recipe for delicious Charred Organic Salmon.


Yield: 4 servings

4 4-ounce salmon fillets
1 c. mushroom broth
2 c. roasted crimini mushrooms
12 oz. quinoa, cooked
8 oz. spinach, raw
1 oz. tomatoes, diced

De-stem the mushrooms and reserve the stems. Cut the mushrooms into quarters.
Toss the quartered mushrooms with some olive oil and salt and pepper and cook in a pre-heated oven at 350 degrees for 12 minutes.
Meanwhile dice some onions, carrots and celery and sweat in a deep pot. Once the vegetables start to sweat add the reserved mushroom stems and stir.
Add 1/4 cup of white wine and a sprig of rosemary. Reduce the wine until almost fully evaporated and add 1 quart of water.
Reduce the liquid further to a cup strain and reserve your mushroom broth.
Measure 4 ounces of uncooked quinoa and boil in 1 cup of salted water until it’s cooked through. Set aside.
Season the salmon fillets with salt and pepper and cook in a hot pan until golden brown on both sides.
Meanwhile cook the spinach and roasted mushrooms together in a shallow pan, add the mushroom broth and adjust seasoning.
Take four bowls and place your quinoa in the middle of each bowl and top with the spinach and mushrooms.
Place the salmon on top of the spinach of each bowl and garnish with some diced tomatoes. Pour the mushroom broth on top of the tomatoes.