Seared Salmon
Charred Brocollini, Tomato-Corn Salsa, Beet Citronette
Chef Vishwatej Nath of Delaware North at Progressive Field | Cleveland, OH
Adapted by StarChefs | June 2025 | Photo: Kaitlin Walsh
INGREDIENTS
Salmon:
6 ounces Scottish salmon fillet
Kosher salt
1 tablespoon olive oil
1 sprig dill
½ shallot, thinly sliced
Zest of ¼ lemon
Tequila-Lime Dressing:
1 bunch cilantro, chopped
1 ounce lime juice
1 ounce white vinegar
8 ounces olive oil
1 ounce granulated sugar
½ ounce tequila
Tomato-Corn Salsa:
4 ounces halved cherry tomatoes
2 ounces corn kernels
3 ounces bell peppers
1 jalapeño, seeded and chopped
1 ounce olive oil
¼ bunch cilantro
Kosher salt
Ground black pepper
Beet Citronette:
8 ounces boiled red beet purée
2 ounces orange juice
1 ounce Dijon mustard
4 ounce neutral oil
Zest of ½ orange
Charred Broccolini:
1 bunch broccolini, blanched
¼ ounce everything bagel seasoning
2 ounces halved sweet Peruvian peppers
1 teaspoon chopped parsley
1 ounce garlic oil
To Assemble and Serve:
Yield: 1 serving
Olive oil
METHOD
For the Salmon:
On a work surface, season salmon with salt. Refrigerate 1 hour. Remove excess salt and transfer salmon to a vacuum bag. Add oil, dill, shallots, and lemon zest. Seal and refrigerate 30 minutes.
For the Tequila-Lime Dressing:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to a squeeze bottle and refrigerate.
For the Tomato-Corn Salsa:
In a mixing bowl, combine all ingredients. Dress with desired amount Tequila-Lime Dressing. Toss to evenly coat. Transfer to an airtight container and refrigerate.
For the Beet Citronette:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to a squeeze bottle and refrigerate.
For the Charred Broccolini:
Heat and prepare a grill. In a mixing bowl, season broccolini with oil, salt, and pepper. Grill until evenly charred. Transfer to a work surface and dice into small pieces. Transfer to a mixing bowl with remaining ingredients. Toss to evenly coat. Set aside.
To Assemble and Serve:
Heat the water bath of an immersion circulator to 122°F. Cook Salmon sous vide 45 minutes. Remove Salmon from bag and dry with a paper towel. Set aside. In a pan over medium flame, heat oil. Sear Salmon skin-side-down 1½ minutes. Flip fish over and cook additional 15 seconds, or until desired doneness is achieved. Transfer to a work surface and let rest. Place Beet Citronette onto the center of a serving plate. Top with Charred Broccolini, Salmon, and desired amount Tomato-Corn Salsa. Finish with additional Beet Citronette.
