the recipe for herb crusted salmon from the chart house restaurant?

Question

and please dont tell me to google this recipe i have already tried. if it had worked i wouldn't be here.

Answer 1

They are awfully stingy with their signature recipes! LOL Here is herb crusted salmon from my recipe card file.

Herb Crusted Salmon


1/4 c Dried basil
1/4 c Dried thyme
1/4 c Dried oregano
1 ts Rosemary, crumbled
1 tb Black peppercorns
1/4 c Flour
1 ts Salt
6 Salmon fillets

SAUCE
1 c Dry white wine
4 Sun-dried tomatoes, drained,
1 Shallot, finely chopped
1 Stick butter
1 tb Fresh lemon juice

In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I dont do this, I just use ground pepper and mix the spices well). Transfer mixture to bowl and add flour and salt, mixing well. Dredge salmon in the mixture, coating it well. Arrange salmon on greased cookie sheet, brush with oil and roast in the middle of a preheated 400 oven for 8 to 10 minutes or until it is just cooked through. Make the sauce: In a skillet combine the wine, tomatoes. lemon juice and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. Sauce should be the consistency of thin hollandaise.

The only official Chart House Salmon Recipe that I know of is this one...I know that it isn't the herb cruster version, but it is a good one to try.
SESAME CRUSTED ATLANTIC SALMON
Source: Chart House, Washington, DC
From: Cuisine DC
Servings: 4

FOR THE SALMON VEGETABLES:
2 carrots, large, matchstick/julienne
1 1/2 cups snow peas, thinly sliced
2 green zucchini, large, matchstick/julienne
2 yellow squash, large, matchstick/julienne
1 head bok choy, large, coleslaw cut
ingredients for szechwan vegetable oil:
2 cups peanut oil
2 1/2 tbsp sesame oil
2 1/2 tbsp chili oil
FOR THE SALMON SAUCE:
2 tsp garlic, chopped
1 tsp shallots, chopped
1 tsp fresh ginger, chopped
2 tsp brown sugar
1 tsp black pepper
1 tbsp cilantro, chopped
1/4 cup sesame oil
1/2 cup soy light (kikkoman)
1/2 cup water
1/4 cup sake
3 tbsp peanut butter
1/4 cup rice vine vinegar
3 tbsp coconut milk
FOR THE SESAME SALMON:
4 (8 oz each) salmon filets, steak cut
2 cups salmon sauce
1 1/2 cups white sesame seeds, toasted
6 tbsp black sesame seeds
4 cups salmon vegetables
2 tbsp vegetable oil

Combine all salmon vegetable ingredients and mix well.

Combine all salmon sauce ingredients and mix well.

Set aside 12 ounces of salmon sauce to be used with vegetables later.

Marinate filets in remaining salmon sauce mixture for approximately 5 minutes.

In a separate bowl, blend black and white sesame seeds. Take marinated filets and coat all sides with the sesame seed mixture. Place filets on well coated sheet pan (use PAM cooking spray or other pan coasting spray).

Place in preheated 350 degree oven for 10-12 minutes.

Combine all ingredients for the Szechwan vegetable oil.

While salmon is baking, saute vegetables in Szechwan vegetable oil until slightly tender.

Plate vegetables. Place salmon on top of vegetables with a drizzle of heated salmon sauce and serve.

Answer 2

Lots of dill with some ground black pepper and granulated garlic. Oh, and if, for whatever reason this happened, the skin is missing from the salmon, mix your herbs in some olive oil (so that it is a thick paste) and rub it on the salmon, then cook. The olive oil will compensate for the oil that was lost when the skin was removed.

Answer 3

Chart House Dc

Answer 4

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Answer 5

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Answer 6

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