February 14: Lunchbreak - Pan Roasted Salmon with Grain Salad, Spiced Hummus, Cucumber Vinaigrette
David Burke's Primehouse
616 N. Rush Street
(312) 660-6000

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Pan Roasted Salmon with Grain Salad, Spiced Hummus, Cucumber Vinaigrette

2 pcs salmon, wild king 2-3 oz each
salt and pepper, to taste
as needed, oil for cooking

Grain Salad:
1 cup grain salad, bulgur, orzo, quinoa
2 lemons
2 Tbs extra virgin olive oil
As desired, favorite raw vegetables (carrots, bell peppers etc)
2 Tbs parsley, chopped

1/4 cup hummus, garbanzo beans or white bean based
1 tsp hot sauce
1/8 tsp cayenne pepper or chili powder
as needed, olive oil and water

Cucumber Vinaigrette
2 Tbs cucumber, small diced 1 garlic clove, minced
3 Tbs cucumber water
pinch fennel seed, ground
3 Tbs extra virgin olive oil

Garnish As needed parsley leaves, celery leaves, fennel powder, chili oil

Directions: Taste the grain salad; in a bowl combine the grain salad with juice from part of the lemon, the olive oil, parsley and vegetables. Mix well and adjust seasoning. In a separate bowl combine the hummus, hot sauce and spices, mix well adjust seasoning. Adjust consistency with olive oil and water. To make cucumber water either by hand or food processor chop about 1 cup of peeled seed removed cucumber with a pinch of salt. Place in a strainer or cheesecloth and allow to drip reserving the juices. Add the fennel, garlic and whisk in olive oil to the juice. Add diced cucumber and adjust seasoning. Season the salmon with salt and pepper; add a small amount of oil to a very hot pan. Place salmon in flesh side down, the skin side even if skin is removed should be up. Once a deep golden brown flip over and lower heat. Salmon should cook in approx. 2-3 minutes per side.
To plate spoon the hummus on the plate to one side, using the back of the spoon smear the hummus across the plate. Place a small amount of the grain salad in the void left by the spoon. Top with the salmon, mix vinaigrette and spoon around. Add garnish around the plate.