Volare chef serves up cast iron seared salmon with Kentucky mint - WDRB 41 Louisville News

Volare chef serves up cast iron seared salmon with Kentucky mint butter

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LOUISVILLE, Ky. (WDRB) -- Cooking seafood takes confidence and simple ingredients. Volare Ristorante executive chef Josh Moore sharing a cast iron seared salmon that gets kicked up with compound butter and fresh herbs.

Cast Iron Seared Salmon with Kentucky Spearmint and Tarragon Butter

Serves 8


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

Salt & Pepper

1 tsp. Fresh Chopped Basil

1 tsp. Fresh Chopped Italian Parsley

2 Tbsp. Extra Virgin Olive Oil

Preheat a cast iron pan over medium heat, and coat with exvoo. Season salmon with salt and pepper and chopped herbs, then sear salmon on both sides until crisp. Finish salmon in oven until desired temperature is reached, I recommend medium. Top the salmon with a slice of mint compound butter and serve over carrot puree with grilled asparagus, enjoy.

Fresh Mint and Tarragon Butter

4 Tbsp. Unsalted Butter (room temp)

1 tsp. Fresh Chopped Kentucky Spearmint

½ tsp. Fresh Chopped Tarragon

1 Tbsp. Brandy

1 tsp. Brown Sugar

¼ tsp. Fresh Minced Garlic

Salt and pepper to taste

Combine all ingredients together in a mixer and whip to full volume. Refrigerate until ready to use.

Carrot Puree

2 Carrots

1 Yukon Gold Potato

1 Shallot, peeled

¼ cup Heavy Cream

4 Tbsp. Butter

1 tsp. Fresh Chopped Italian Parsley

Salt and Pepper to taste

Place the carrots, potato and shallot in a small pot of water. Boil until tender, drain off all water. Next puree until smooth, then add the cream, butter, parsley and add salt and pepper to taste. Serve warm.

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206



Year-Round Indoor and outdoor seating is available.

About Chef 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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