Malt Brings Salmon To The Rhode Show

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Chef Matthew Reilly brings his favorite dish to the tube.

Newport’s youngest chef, Matt Reilly, introduced the hosts of The Rhode Show to his Seared Salmon with Chimi Churri Sauce, in a segment where we learned that the hosts of a program that, more often than not, focuses on local cuisine…are rather lukewarm on the whole “seafood” thing, which left us a bit…

WTF

 

Regardless, the dish looks amazing, especially for those of us real Rhode Islanders who like our food picked straight from the sea. If you’d like to cook this meal yourself, you’re going to need the following ingredients:

Skin on salmon
Parsnips
Bay leaf
Cream
Cauliflower
Cilantro
Parsley
Mint
Olive oil
Red wine vinegar
Crushed red pepper, pepper
Salt

Once you’ve got those together, you can follow Matt’s instructions in the video or follow these:

Boil the parsnips in salted water with bay leaf.
Strain mixture, remove bay leaf and puree with cream.min

Coarsely chop mint, cilantro and parsley.
Add olive oil, vinegar, chilies and salt.

Sear salmon skin side down until almost brown, do not flip, finish in a 400 degree oven for 7-9 min.

Alternatively, you can walk into Malt and tell them “Have the hyperactive kid in the back cook me up his salmon thing” for a less labor intensive experience.

-Tristan Pinnock, Blast Seafood Correspondent

Tristan’s just this guy, ya know?