Ingredient freshness is key at upscale Palomino Restaurant
October is National Seafood Month, so it makes sense to feature a fish entree.
A good piece of salmon can warm the soul, and the seared version that Downtown's casual but upscale Palomino Restaurant prepared recently — served over roasted brussels sprouts and mushrooms — fits the bill nicely.
Executive chef Brent Novotny presides over the kitchen of the 300-seat restaurant, which opened two years ago. Palomino was named best new restaurant by Pittsburgh magazine in 2001, its first year of operation. This year, Palomino won the award for best lunch, says Melissa Moniger, guest services director.
"It's regional American cuisine inspired by the rustic dishes of Europe," she says. "We serve lots of fresh fish, lamb, duck, filets, pasta. For lunch we have a variety of sandwiches and soup and salads.
"We call it upbeat city dining," she says.
Novotny, a Minnesota native, left the beauty of Hawaii to come to Pittsburgh to open Palomino for the national company Restaurants Unlimited. He had worked in Hawaii for three years for that company but was looking for a challenge when the opportunity in Pittsburgh arose.
The toughest part of his job at Palomino is the sheer volume of food that is brought in, prepared and served, he says, as well as making sure it's fresh.
"For me, it's freshness for everything," Novotny says. "They do a great job here of bringing in the freshest ingredients."
His salmon dish — he sears the fish in a saute pan to add texture — is one of the most popular items on the restaurant's extensive menu. Serve it with a dry white wine.
Pan-Seared Salmon with
Roasted Mushrooms and
Brussels Sprouts
Remember to assemble all ingredients before you start preparing the recipes.
- Lemon Rosemary Butter (recipe follows)
- Oven-Dried Tomatoes (recipe follows)
- Balsamic Syrup (recipe follows)
- Olive or vegetable oil
- 1 salmon fillet, cut into a block
- Kosher salt, to taste
- Pepper, to taste
- Roasted Mushrooms and Brussels Sprouts (recipe follows)
Prepare the Lemon Rosemary Butter, Oven-Dried Tomatoes and Balsamic Syrup ahead of time.
Heat the oven to 350 degrees (the chef uses a brick oven at the restaurant).
Heat a saute pan on the stove. Add a light film of oil and heat until it is almost smoking.
Season the salmon on the flesh side with salt and pepper. Place it skin-side down in the hot pan and sear until the bottom is golden. Transfer to the oven and continue cooking the fish for 12 minutes, until the flesh flakes easily when tested with a fork.
Meanwhile, prepare the Roasted Mushrooms and Brussels Sprouts so they will be hot when the salmon is done.
When the salmon is done, brush it with Lemon Rosemary Butter .
Place the Roasted Mushrooms and Brussels Sprouts on a plate and surround with the Oven-Dried Tomatoes. Top with the salmon and drizzle with Balsamic Syrup .
Makes 1 serving.
Lemon Rosemary Butter
- 1/2 stick (4 tablespoons) butter, softened
- 1/4 teaspoon garlic, minced
- Pinch of cayenne pepper
- 1 teaspoon lemon juice
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
Whip all ingredients together until combined.
Oven-Dried Tomatoes
- 4 Roma tomatoes, cut in half
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons fresh sage, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons (1 fluid ounce) olive oil
Heat the oven to 250 degrees.
Combine all ingredients and toss to coat the tomatoes. Place them on wire rack and heat in the oven for 2 to 3 hours, until soft.
Balsamic Syrup
- 1 cup balsamic vinegar
- 1 tablespoon sugar
Place the vinegar and sugar in a small pan, and slowly simmer until the mixture is reduced to a syrupy consistency.
Roasted Mushrooms and
Brussels Sprouts
- 1/4 cup sherry vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon lemon peel, grated
- 1/2 cup olive oil
- 1/2 cup fresh brussels sprouts
- 1/2 cup portobello mushrooms, roughly chopped
- 1/2 cup shiitake mushrooms, roughly chopped
- 1/2 teaspoon shallot, minced
- 1 tablespoon garlic, minced
Heat the oven to 400 degrees.
Combine the vinegar with the salt, peppers and lemon peel. Whisk to dissolve the salt.
Whisk in the olive oil and toss with the brussels sprouts, mushrooms, shallot and garlic to coat.
Turn into an ovenproof saute pan or baking pan, spread into a single layer and roast in the oven for 10 minutes.
