Chardonnay-Braised Salmon
This is one of Chef Anthony's favorite ways to cook salmon. The fish stays tender while braised in a marinade of Chardonnay, fresh herbs, and stock. It then comes served with crispy, roasted carrots and potatoes, and topped with Chef’s own tomato and fennel jam. Crisp, refreshing, and hearty!
Nutritional facts
Protein
39g
Carbs
34g
Calories
630kcal
Fat
37g
Ingredients
Salmon, Carrots, Fingerling Potatoes, Leeks, Fennel, Extra Virgin Olive Oil, Heavy Cream, Clam Juice, White Wine, Butter, Pistachios, Shallot, Kosher Salt, Red Onion, Italian Parsley, Dijon Mustard, Garlic, Black Pepper, Lemon Juice, Garlic Powder, Onion Powder, White Pepper, Bay Leaf
Contains milk, fish, clams, pistachios, mustard.
Reviews
4.3
Based on 381 reviews
Too many bones in the salmon. Otherwise, the meal had good flavor.
Pamela · 01/11/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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