Season’s Best

Charred tomatoes give salmon a smoky touch

Andy Hollyday is best known for his stint as executive chef at Roast at the Westin Book Cadillac in downtown Detroit. He hopes to make his mark with the soon-to-open restaurant he is collaborating on with Evan Hansen in Midtown. The chef says he is taking a seasonal approach at Selden Standard, as this salmon recipe featuring fresh tomatoes and beans indicates. Not, of course, that he is giving up meat. “Bacon, fortunately for us, is always in season,” he says.


Salmon with Charred Tomato Vinaigrette and Fresh Beans

(Serves 4)

Charred Tomato Vinaigrette

1 pound red ripe tomatoes
½ cup extra virgin olive oil, plus more for brushing
½ cup red wine vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
Salt and pepper


Core tomatoes and slice in half horizontally. Place on a sheet pan, cut sides up. Brush with olive oil and season with salt and pepper. Place directly under high broiler on highest shelf, moving the pan if necessary, until the tomatoes are deeply charred with a black crust. Remove and allow to cool. Blend with olive oil, vinegar, shallots, and garlic until smooth. Season with salt and pepper. Set aside.

Wax Beans

¼ pound bacon cut into lardons (narrow strips)
2 shallots, thinly sliced
½ pound wax beans, trimmed
Salt and pepper


Heat sauté pan to medium; cook bacon until golden brown and crisp (5 minutes). Remove all but 2 tablespoons of bacon fat and add shallots. Cook until soft for 2 minutes. Add beans and heat until crisp tender for about 2-3 minutes. Add a splash of water to aid in the cooking if needed. Season to taste. Set aside.


4 6 ounce wild salmon filets
Salt and pepper
2 tablespoons vegetable oil


Heat a sauté pan to medium high. Season salmon on both sides with salt and pepper. Add oil to pan; place fish in pan. Avoid moving the fish; cook until underside is golden brown (2 minutes). Flip and cook 1-2 minutes until medium rare (don’t overcook!).


Divide bean mixture and place in center of 4 plates. Place salmon on top. Spoon vinaigrette on top and drizzle around plate. Garnish with chopped or whole fresh herbs (basil, tarragon, parsley, or chives).

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