Devon Seafood Grill

225 South 18th Street, Philadelphia, PA 19103


4 Servings


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


  • 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.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play