I am drawing on the inspiration of one of my favorite lunches to create my dinner tonight. In Houston, tucked away in the lush area between the Museum District and vibrant Montrose neighborhood is the Bistro Menil. In a city that is known for its heavy Tex-Mex and love of meats, Bistro Menil delivers refreshingly light European fare.
One of my absolute favorite things to do in Houston is to spend the day at The Menil Collection. I start with lunch–a glass of sparkling rosé with the bistro Caesar salad with salmon at Bistro Menil for lunch and then hop over to the Menil to see the works of Cy Twombly, Mark Rothko and so many more, and finish off the day by sitting on a blanket in the many green spaces between the iconic museum and the Rothko Chapel.
Of course I can’t do any of this right now because of Coronavirus restrictions so I am bringing the Menil to my kitchen in Austin tonight. To make the Caesar salad, I am going to use a version of The Defined Dish’s Chicken Caesar Pasta Salad *minus the chicken* and my pan fried salmon recipe.
To make the Salmon:
- 2 (4 oz.) salmon filets
- salt and pepper to taste
- 3 tbsp. olive oil
- 1/4 cup chicken stock
- 1 lemon juiced
- 2 cloves garlic, sliced
Pat salmon dry and coat with salt and pepper. Heat olive oil in a large skillet over medium heat, when oil is hot, but not smoking, add salmon–skin side up. Season skin with salt and pepper and cook for about six minutes. Flip over and add chicken stock and lemon juice. Serve with with The Defined Dish’s Caesar Pasta Salad and enjoy!
Let me know what you think of this recipe and what you are cooking tonight!