Chef Chris sears Cajun-spiced salmon to form a bold crust, then pairs it with roasted corn, garlicky collard greens, and tri-color quinoa. A tangy tomato-paprika sauce rounds out the Southern-inspired plate with smoky depth.
This is rates five stars. Probably one of the best fish dishes by CU. I loved the taste of the blackened salmon. The sides were very good and the sauce that came with it - outstanding!!
Charles · 07/25/26
Charlotte · 07/24/26
salmon was so dry it was almost inedible. Greens,quinoa, corn had no flavor and were also bone dry..
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
