Chef Robert Wiedmaier

Robert Wiedmaier has received significant acclaim for his cuisine, including Fine Dining Restaurant of the Year from the Restaurant Association of Metropolitan Washington, as well as top ratings fromWashingtonian magazine, The Washington Post dining guides, and Zagat. In 2007, Wiedmaier opened Brasserie Beck, which Esquire magazine named one of the Best New Restaurants in America.

FEATURED RECIPE

Coriander and Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier

INGREDIENTS
1 cup orange juice, strained
1/2 cup lemon juice
1/2 vanilla bean pod, split
1/4 cup extra virgin olive oil plus 2 Tablespoons for searing
1/4 cup fish stock (or water)
1 Tablespoon balsamic vinegar
2 Tablespoons honey
1/4 cup coriander seeds, toasted and crushed
1/4 cup fennel seeds, toasted and crushed
2 (6 oz. each) Alaska Salmon fillets
Kosher salt, to taste
1/2 teaspoon fresh black pepper
DIRECTIONS

In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod.  Cook over low heat until reduced by three-quarters. Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth.

Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds. Heat a non-stick pan with 2 tablespoons olive oil. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.

To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.

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