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Chardonnay-Braised Salmon
This is one of Chef Anthony's favorite ways to cook salmon. The fish stays tender while braised in a marinade of Chardonnay, fresh herbs, and stock. It then comes served with crispy, roasted carrots and potatoes, and topped with Chef’s own tomato and fennel jam. Crisp, refreshing, and hearty!
Nutritional facts
Protein
38g
Carbs
34g
Calories
610
Fat
35g
Ingredients
Fingerling PotatoesBay LeafButterExtra Virgin Olive OilPistachiosCarrotsRed OnionOnion PowderGarlic PowderBlack PepperGarlicDijon MustardCorn StarchWhite PepperKosher SaltLeeksFennelWhite WineSalmon
Reviews
4.3
Based on 391 reviews
Mary Schmidt · 01/30/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...