This is a vibrant and simple dish made with crisp seared salmon topped with a berry glaze for a hint of sweetness. It's served with chives and spinach sautéed in olive oil.
Sadly, the food was sitting in a puddle of oil upon removing the sleeve. Cooked fire 2 minutes- salmon hard and dry. Potatoes oily with no other flavor. Threw it away after 3 bites
Angela · 10/12/26
June · 10/12/26
I didn’t really like the spinach it was very mushy. The rest of the meal was great!
Kristin · 10/11/26
Didn’t like the sauce but good base to add seasoning
Laura · 10/11/26
Didn’t love the sauce on this one but it was fine without. Added my own seasoning
Laura · 10/11/26
The glaze tasted pretty flat.
Claudia · 10/10/26
Yummy
Elizabeth · 10/10/26
Nice meal, the glaze was not too sweet, very nice.
Michael · 10/10/26
salty
Eric · 10/10/26
Robin · 10/09/26
The berry sauce was too watery and just did not uplift the dish. Salmon was good. Potatoes were slightly undercooked. Will not be reordering this one.
Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.
