Fresh Catch

Seafood and healthy greens hook up for a memorable meal


Seafood is the belle of the ball in this issue, and there are few better ways to let it shine than topping a stack of cool, crisp greens. We searched for eateries that offer seafood salads as an actual menu item—not just as an optional add-on to a house salad. These restaurants go to lengths to ensure that the greens and fish are fresh and fantastic, allowing the distinctive flavor of seafood to thrill your taste buds.

Seafood Louie
Arguably the first seafood salad to be considered a meal, early versions were topped with crab, hence the name Crab Louie, the “king of salads.” The Market Street Grill Seafood Louie features crisp mixed greens, tomato wedges, slices of avocado, beets and bell peppers, hard-boiled egg, asparagus spears, olives and capers. To that base, you can add Mexican shrimp ($26), Alaska snow crab ($26), lump crab ($27) or wild sockeye salmon ($21). The louie dressing is a classic Thousand Island, served on the side so you can use it as a dip, or pour it on.

Market Street Grill
Multiple Locations
MarketStreetGrill.com

 

Grilled Salmon Salad
Red Butte Café’s hearty grilled salmon salad ($13.50) is one of the most popular items on its menu. Not only has executive chef Rich Parrent replaced traditional greens with shredded kale, but he’s added artichoke tapenade as a topper to the grilled salmon. Special care goes into prepping the kale: After it is shredded, it’s crushed in a bowl with a dressing made of lemon, garlic, olive oil and honey, which further tenderizes the greens. Parmesan crisps and radishes round out the flavors with a savory crunch, while corn adds texture and sweetness.

Red Butte Café
1414 S. Foothill Drive., SLC
801-581-9498
TheRedButteCafe.com

Seafood Cobb
As a restaurant specializing in seafood, Current’s Seafood Cobb ($23) is a top draw that provides a sampling of shellfish while remaining light but satisfying. Piled-high mixed greens are surrounded by wild-caught North Atlantic red crab, a tender pan-seared scallop and jumbo aquaculture shrimp poached in classic court-bouillon. The dressing is a housemade avocado ranch made from Haas avocados, buttermilk, champagne vinegar and fresh herbs—the perfect sauce for this salad, allowing the flavors of the sea to be the star.

Current Fish & Oyster
279 E. 300 South, SLC
801-326-3474
CurrentFishAndOyster.com

Trout Salad
High West Saloon’s offerings not only have a Western flair but are designed to be paired with whiskey. The High West trout salad ($22) achieves that goal and consistently receives rave reviews, proof that well-prepared freshwater fish can be anything but ordinary. The trout is pan-fried, which adds crispness to each warm, tender and flakey bite. The fillet is topped with a swirl of housemade remoulade sauce and plated on a bed of mountain greens. Shaved fennel, sweet apple and slices of house-pickled carrots give it added color and cruch. Delicious!

High West Saloon
703 Park Ave., Park City
435-649-8300
HighWest.com

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