It's a Salmon dish with a Greek twist, thanks to the Tampa Bay area's long ties to the old country — and — to a kitchen stocked with Greek food staples.
- Safety Harbor Resort and Spa Fountain Grille Salmon Athena
- Cold-water fish with warm Mediterranean Sea flair
- Safety Harbor Resort and Spa Fountain Grille
In this installment of the Chef’s Kitchen, we go to the Safety Harbor Resort and Spa’s Fountain Grille to mix a rich, cold-water fish with warm Mediterranean Sea flair.
Executive Chef Jeremy Rogers did not originally create this dish for the Fountain Grille’s menu
"I'd make something for myself every once in a while trying to be healthy. I just used what I had around me," he says.
Around him are ingredients from a restaurant reflecting the Greek heritage of it owners.
And Salmon Athena was born.
- 8 oz. salmon filet
- ½ tomato, diced
- 3 slices of red onion, diced
- Juice of ½ lemon
- 2 cloves chopped garlic
- 2 oz. olive oil
- 2 oz. feta cheese
- 1 cup fresh spinach
- 2 oz. chicken stock
- 1 cup cooked orzo pasta
- Salt and pepper to taste
- Season salmon with salt and pepper.
- In sauté pan over medium heat, warm 1 oz. olive oil.
- Add salmon skin side up and cook for 3 minutes.
- Flip and cook for 3-4 minutes to desired doneness.
- In another large sauté pan on medium/high heat, add remaining olive oil, onion and tomato.
- Cook until onions are golden.
- Add the garlic and spinach to the pan and cook for 30 seconds.
- Add the cooked orzo and chicken stock and cook until liquid is reduced, and the orzo absorbs most of the liquid (Some liquid should remain).
- Finish with squeeze of fresh lemon juice and feta cheese, tossing mixture together.
- Top with cooked salmon.