We are halfway into NYC Restaurant Week Winter 2017! We hope all of the New York locals have been enjoying the participating restaurants and #EatingWell. If you didn’t already know, one of our Lyfebulb Favorites is Brasserie Ruhlmann located in Rockefeller Center. Chef Laurent Tourondel is incredible, the food is exquisite, and the atmosphere is cozy and chic.
Until February 10th, Brasserie Ruhlmann will be offering a delicious, three-course prix-fixe menu in honor of Restaurant Week. At $42, this deal cannot be beat, and you won’t want to miss it!
They have kindly shared the recipe for their delicious seared Scottish salmon with wheat berry salad so that we could share it with you! Enjoy!
Seared Scottish Salmon With Wheat Berry Salad
1cup Wheat berry
1pc Avocado (diced)
1cup Butternut squash diced-.4 ounces small diced and blanched
½ cup Dried cranberries
¼ cup Candied orange
1 cup Kale
Champagne vinaigrette-4 tablespoons
Wheat Berry Instructions:
Wheat berry’s- soaks them overnight to soften up. Place them in a small saucepot submerged in water with 3 springs of thyme. Cook on a medium-low heat until tender without making them burst. Let cool in water for 10 minutes after cook time. Strain and use.
Champagne vinaigrette- yields ¾ cups
Dijon mustard- 2 tablespoons
Champagne vinegar= ¼ cup
Lemon juice-2 tablespoons
Honey- 1 tablespoon
EVO- ½ cup
- In a medium mixing bowl place mustard, vinegar, salt, pepper, thyme, honey and whisk together.
- Slowly whisk in the olive oil until the dressing is emulsified.
Small dice 2 whole oranges and blanch 5 times in cold to hot water. On the final blanch with cold water add one cup of sugar and reduce until orange is sweet.
Add a piece of seared Scottish salmon and enjoy!
Make sure to follow us on Instagram (@Lyfebulb) and tag us in your delicious and healthy photos of restaurant week!