Hours
Monday 11:00 am - 10:00 pm
Tuesday - Thursday 11:00 am - 11:00 pm
Friday & Saturday 11:00 am - 12:00 am
Sunday 10:00 am - 10:00 pm
Meals Served
Sunday Brunch
Lunch
Dinner
Cuisine
American
Seafood
Dining Information
Children's Menu
Seasonal Menus
Terrace/Patio Dining
Attire
Casual
Business Casual
Reservations
Suggested
Smoking
No Smoking
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Carte Blanche
Checks
Not Accepted
Website
www.devonseafood.com
For a truly unforgettable dining experience, visit Devon Seafood Grill and remember to use your American Express® Card.American Express

Devon Seafood Grill

225 South 18th Street
Philadelphia, PA 19103
Phone: 215-546-5940
Fax: 215-546-9212

Reservations
PORCINI CRUSTED SALMON
4 Servings
Ingredients
8 oz porcini mushrooms, dry
4 salmon 6-oz portions, skinless, pin bones removed
3 C red wine
3 T fresh thyme
1/4 C shallots, minced
8 oz demi glace concentrate
1/2 C water
16 fresh asparagus spears
2 C steamed rice
4 Roma tomatoes, quartered, oven dried
1 t each dry basil, dry oregano, dry rosemary
2 T olive oil
3 T whole butter
as needed salt & pepper
1/2 C red wine reduction
Method
  • Place Porcini mushrooms on a small cookie tray. Place in a preheated 350º oven for 10 minutes; remove from oven and cool.
  • Place mushrooms in a kitchen blender and pulse it until the size of a matchstick head.
  • On a separate sheet tray, place the quartered tomatoes. Season with dry spices and olive oil. Place in a 150 degrees oven for 2 hours or until dry.
  • In a sauce pan, reduce 3 cups of red wine with the thyme and shallots to 1 cup.
  • Dissolve the demiglace concentrate with 1/2 cup of water. Add it to the wine reduction. Simmer for 5 to 6 minutes and strain into a container.
  • Place the salmon on a clean surface and season on both sides with salt and pepper.
  • Place the salmon flesh side down in the Porcini dust and press lightly.
  • On the stove top, heat 3 oz of butter on medium heat. Place the salmon with crust down into the pan and sear the crust for 2 minutes. Turn the salmon over in the pan and place it in the oven for 8 minutes of until salmon is medium.
  • Meanwhile, place the lightly blanched asparagus spears on a medium plate to form a square and place 1/4 cup of rice in each.
  • Remove the salmon when it is medium and bank it against the rice on the plate.
  • Drain the butter from pan. Place pan back on the stove top and on medium heat, reduce 1/2 cup of red wine reduction with the 16 tomatoes from the oven for 3 minutes.
  • At the very end, while the sauce is simmering, add the whole butter at room temperature 1 oz at a time and slowly incorporate it.
  • After the butter is incorporated, place 4 tomatoes around each portion of salmon and evenly distribute the sauce.