24 S. Michigan Avenue
To read more about the restaurant:
Dirk Flanigan's Gourmet Pepper and Salt Corned Salmon
4-5 oz Mannin Bay salmon filet scaled
2 oz. horseradish mustard
8 super thin slices brown bread
1 bunch red cress
1 bunch watercress
1 head frisee
2 radishes shaved
Mix all ingredients in a large bowl, season with bran oil, salt and pepper.
4 oz. Guinness
3 oz. olive oil or bran oil
1.5 oz malt vinegar
1/4 tsp salt
1/2 tsp cracked black pepper
Reserve Guinness for finish. Place all remaining ingredients in blender blend smooth, finish with Guinness by pulsing into mixture.
For Salmon Crust:
4 slices dark pumpernickel toasted and coarsely ground
2 Tbs cracked pepper, toasted
1 tsp course flake salt (Murray River)
1/2 tsp toasted caraway seed ground
Pulse ingredients in food processor until combined in a course meal consistency. Apply a thin layer of horseradish mustard to salmon in order to adhere dry crust to salmon.
Brine for salmon:
3 cups water
2 tsp kosher salt
10 pepper corns
2 garlic clove smashed
1 shallot sliced
1 Tbs malt vinegar
Method combine ingredients place in refrigerator overnight. Add salmon filets 2 hours before fish will be cooked. Before cooking fish dry filets with paper towel.
March 11: Lunchbreak - Dirk Flanigan's Gourmet Pepper and Salt Corned Salmon
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.