The Barton House: Salmon with Chardonnay Creme

• 8 oz salmon

• salt and pepper to taste

• 1/4 c - cooked Israeli couscous

• 3 blanched asparagus spears

• 1/4 c fresh spinach

• 1/4 c chardonnay

• 2 oz heavy cream

• crispy kale - Garnish

DIRECTIONS

Set the pan on the stove top to get hot.

Season salmon with salt and pepper.

Place salmon with top side on sauté pan for a hard sear.

Once seared, turn salmon on the other side and reduce the heat on the stove top by half.

In a small pan reduce chardonnay by half and season with salt. Add cream to thicken.

Add Israeli couscous to cream sauce. Place asparagus and spinach in a hot sauté pan and heat until hot.

PLATING

Place spinach and asparagus in middle of the plate. Spoon couscous and cream on the middle of the plate over the asparagus and spinach.

Place seared salmon over the couscous with the first seared side showing. Garnish with crispy kale.

The Barton House's goal is to offer a haven of warmth and hospitality, a cherished escape in today's fast-paced world, by delivering service that's both thoughtful and informed, proudly representing The Barton House, our valued guests, and our rich history. Owner Clinton Harwell prides himself on sourcing premium ingredients from local farmers who cultivate their produce with passion and dedication. These exceptional ingredients are then skillfully combined with contemporary culinary techniques to create dishes that are not only visually stunning but also rich in flavor and creativity.

The Barton House is a Southern steakhouse and eatery located in Salado, Texas, offering contemporary American cuisine with a focus on local and seasonal ingredients. The restaurant prides itself on simple yet bold flavors, offering a variety of dining experiences from brunch to dinner and late-night drinks at their Speakeasy. Emphasizing quality and excellently sourced ingredients, The Barton House provides a menu inspired by Southern flavors in a historic limestone building. Its open kitchen and inviting dining room atmosphere welcome both local patrons and visitors alike.