Archive for April, 2011

You can make this: Capital Grille’s Citrus-glazed salmon

I had the privilege recently to cook with Derek Venutolo, executive chef at the Capital Grille in South Coast Plaza.

It’s true that the Capital Grille offers some amazing steaks (I highly recommend the Kona-crusted sirloin), but if you’re into fish, the restaurant does that superbly, too.

In this case, Venutolo demonstrated how to make the restaurant’s excellent Seared Citrus Glazed Salmon. And here’s where you come in: You can actually make this dish quite easily at home.

Venutolo showed on video how to make this main course, in addition to the glaze and tasty sides of sauteed vegetables. I wrote about the experience and included the Capital Grille’s step-by-step recipe for The Orange County Register. Hit that link to check out the video demo. Click thisĀ  Citrus-glazed salmon recipe link for steps on how to make it yourself.

I should add that the citrus glaze itself is so good you might want to make that alone any time. In addition to being wonderful brushed on fish and fowl, you can try adding it to iced tea for a sweet kick.


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