Volare Mint Julep Inspired Salmon over Mint Pesto Gnocchi - WDRB 41 Louisville News

Volare Ristorante's Mint Julep Inspired Salmon over Mint Pesto Gnocchi

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The flavors of the Kentucky Derby inspires many chefs to come up with their own twist on the season. Volare Ristorante's Chef Josh Moore has a recipe fit for any Derby brunch or dinner.

Mint Julep Inspired Salmon: Bourbon Glazed Salmon over Mint Pesto Gnocchi

Serves 8


8-6oz. Portions of Salmon (filleted and skin removed)

1 ½ cups Woodford Reserve Bourbon

1 cup brown sugar

Salt & Pepper

2 Garlic Cloves (minced)

1 Tbsp. Worcestershire

¼ cup Balsamic Vinegar

2 Tbsp. Honey

1 tsp. Fresh Chopped Italian Parsley

¼ tsp. Fresh Chopped Thyme

1 tsp. Stone Ground Mustard

2 Tbsp. Extra Virgin Olive Oil

For bourbon glaze combine bourbon, sugar, s&p, garlic, Worcestershire, vinegar, honey, herbs, and mustard. Bring mixture to a simmer and reduce by half, set aside. Preheat a cast iron pan over medium heat, and coat with exvoo. Season salmon with s&p, then sear salmon on both sides until crisp. Finish salmon in oven until desired temperature is reached, I recommend medium. Brush salmon generously with the bourbon glaze serve over the mint pesto gnocchi and enjoy.


2# Potato Gnocchi (homemade if possible)

¼ # Fresh Mint

¼# Walnuts

Salt & Pepper

2 tsp. Garlic (minced)

2 Tbsp. Fresh Basil

2 Tbsp. Fresh Italian Parsley

½ cup Grated Parmesan Cheese

1 cup Extra Virgin Olive Oil

Heat a pan of water to boil. Combine mint, walnuts, s&p, herbs, and cheese in a food processor. Pulse items until minced, and then slowly add exvoo. Drop gnocchi in boiling water until they float, then drain. Heat mint pesto and toss in the gnocchi, place pasta in a bowl. Ready for salmon!

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206



Year-Round Indoor and outdoor seating is available.

About Josh Moore:

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

Volare Ristorante on Facebook: https://www.facebook.com/VolareLou  on Twitter: https://www.twitter.com/VolareLou

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