Summer is here, everyone! It’s time to enjoy food and live music!
The Nashville Social staff and I are turning up the heat with new lunch and dinner menu enhancements at the club that include new dishes and flavor profiles that we first tested for value as specials and that our guests loved over the past six months, and we’re excited to share the love and flavors with you all.
Nashville Social strives to use high-quality, locally grown and sustainably sourced ingredients that you’ll be happy to serve to your family. Freshness and quality play a huge role in creating a memorable meal and experience.
Our commitment to customer satisfaction has earned us 16 nominations in the “Nevada Appeal” annual Best of Carson City 2024.
In putting together this week’s column, we thought it would be nice to include all the dishes needed to present a complete meal. So, below are recipes for Eric’s Blackened Salmon, Roasted Vegetables, Forbidden Rice, Bacon Corn Salsa, and Red Pepper Coulis. The details are presented in a way that makes it easy for cooks of any skill level to create a professional-looking presentation. At the end of the day, we want cooking and eating to be enjoyable experiences that bring people together.
Eric’s Blackened Salmon, available for lunch and dinner at Nashville Social Club, is sustainably raised in the icy waters of Patagonia. It doesn’t get any purer than this.
The salmon we ordered was impossible to find at our local store, but Costco has a great selection of wild salmon. This recipe calls for an 8 ounce fillet, but you can make it smaller if you prefer. All of these recipes can be easily scaled to fit any number of people, so you can enjoy an intimate dinner for two or bring it to a large summer gathering.
Either way, you’ll love the taste!
Eric’s Black Salmon
Serves 2. Increase as needed.
material
1 pound salmon (skin removed)
1/2 teaspoon cayenne pepper
1 tablespoon each of chili powder, onion powder, garlic powder, and paprika
1/2 tablespoon brown sugar
1/2 tablespoon dried oregano
Salt and pepper to taste
Olive oil
Directions: When there are about 15 minutes left of cooking time for your forbidden rice, we recommend starting to prepare the fish (see recipe below). Mix the spices in a bowl and generously brush the mixture over the salmon. Take a sauté pan, add 2-3 tablespoons of olive oil and heat over medium-low heat. Place the salmon fillets in the oil and cook for about 4 minutes. Remove the fillets from the oil, place them in an oven-safe skillet, cover and bake in the oven for 8 minutes. Cooking time is 12 minutes total.
Roasted vegetables
My recommendation is to choose vegetables that are in season whenever possible, and in a pinch, use what you have on hand – I love carrots, peppers, onions and squash this time of year.
Preparation is easy: cut the veggies into bite-sized pieces, toss with olive oil, salt and pepper, place on a baking sheet and bake in a 400 degree oven for 10-12 minutes.
Forbidden rice
material
1 cup rice
1 3/4 cups vegetable broth
1 tablespoon butter
Directions: Place all ingredients into an oven-safe dish measuring approximately 4 x 9 inches. Cover and place in a 400 degree oven and bake for 40-55 minutes. Once cooked, remove the lid and let sit for a few minutes before serving.
Bacon Corn Relish
1/2 pound bacon, roughly chopped (about 1/2 inch)
1 can of corn (washed and drained)
1/2 red onion, finely chopped
1 tablespoon sherry vinegar
1 tablespoon chopped tarragon
1 1/2 tablespoons cold butter
Directions: In a skillet over medium-high heat, begin frying the bacon. Once the bacon is crispy, remove it from the pan, drain it and add the corn, frying until it blisters in the bacon fat. Next, add the onion and fry the corn and red onion for about 5 minutes. Add the sherry vinegar and tarragon and mix all the ingredients together in the skillet. Turn off the heat and add the cold butter. It is important that the butter stays cold. The butter helps bind and thicken the salsa. Set aside until ready to serve.
Red pepper coulis
material
One 12 ounce jar of red bell peppers
1/2 tablespoon minced garlic
2 tablespoons sherry vinegar
Olive oil
Salt and pepper to taste
Directions: Place the peppers, garlic, and vinegar in a food processor and process until combined. Next, slowly add the olive oil, 1 tablespoon at a time, processing until smooth and slightly thickened. Season with salt and pepper.
To serve: Place the Forbidden Rice in the center of a plate. Next, add the roasted vegetables on either side of the rice. Place the salmon fillet in the center of the rice and drizzle the Roasted Corn Relish over the salmon fillet.
Once the plate is prepared, decorate it by pouring the coulis around the outer edge, making sure to decorate all the way around the plate.
A light, delicious Pinot Noir from Oregon’s Willamette Valley is the perfect pairing for this dish.
Visit thenashvilleclub.com for menus, show information and more.
