From the menu of … Marlow's Tavern, 950 West Peachtree Street, Atlanta. 404-815-0323. www.marlowstavern.com
Q. The salmon and vegetable dish at Marlow’s Tavern is the best I’ve ever had. Hope they will part with the recipe. I have tried to copy the sauce they serve over the dish but with little luck. Thank you in advance.
Nancy Pickard, Marietta
A. Marlow's executive chef and founder John C. Metz provided the recipe not only for the simple but flavorful sauce, but also directions for creating great grill marks on your fillet for the best looking presentation. He suggests serving the salmon and vegetables in a shallow bowl so you won't miss a single drop of that sauce.
The salmon isn’t a regular menu item, but occasionally makes an appearance as a special. “Fresh ingredients are the inspiration behind this healthy, yet hearty dish. The salmon, fresh vegetables and couscous make it a craveable, guilt-free meal,” said Metz who created the dish.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Marlow’s Tavern Salmon with Bourbon Sauce
Hands on: 20 minutes
Total time: 20 minutes
Serves: 1
Note that cooking time for the fillet will vary by thickness and desired degree of doneness. In testing, we used 1 tablespoon of honey.
1 tablespoon vegetable oil, plus more for oiling grill grates
3 tablespoons bourbon
Honey, to taste
1 tablespoon unsalted butter
1 (6-ounce) salmon fillet
Salt and pepper
1/4 cup snow peas
1/4 cup 1/2-inch dice yellow squash and zucchini, mixed
1/4 cup yellow corn kernels
6 grape tomatoes, halved
1/2 cup cooked Israeli couscous
Chopped chives, for garnish
Preheat grill to very hot. Lightly oil grates.
While grill is heating, in a small saucepan, combine bourbon and honey and simmer until reduced by half, about 3 minutes. Remove from heat, add butter and cover to keep warm. Set aside.
Lightly season both sides of fillet with salt and pepper. Set aside.
Heat a medium skillet over high heat and add remaining tablespoon oil. Add snow peas, squash/zucchini mixture and corn. Saute 4 minutes or until heated through. Add grape tomatoes and couscous and toss until tomatoes are heated through, about 2 minutes. Season to taste and keep warm.
Place salmon on grill, skin side up. Cook for 1 minute, then turn salmon 90 degrees and cook 1 minute. Flip salmon and cook 1 minute, then turn fillet 90 degrees and cook 1 minute more. This total of 4 minutes cooking time will yield a fillet that is cooked to medium. Adjust cooking time on each side for fillet that is more rare, or more done.
Move vegetable mixture to center of serving bowl. Top vegetables with sauce and add grilled salmon. Garnish with chopped chives if desired. Serve immediately.
Per serving: 675 calories (percent of calories from fat, 50), 40 grams protein, 32 grams carbohydrates, 4 grams fiber, 32 grams fat (10 grams saturated), 119 milligrams cholesterol, 131 milligrams sodium.
