Unique combinations at 42nd Street Oyster Bar during DTR Restaurant Week
Posted August 21, 2013
Raleigh, N.C. — 42nd Street Oyster Bar is a Raleigh landmark that has been serving up delicious seafood for years. They are participating in Downtown Raleigh Restaurant Week with a three-course, $30 dinner menu, as well as a $10 beverage pairing option.
Every morning this week on WRAL-TV, we'll be featuring a participating restaurant. This morning Chef David Greenwell of 42nd Street Oyster Bar stopped by to talk about the oyster bar.
Greenwell said Restaurant Week is all about getting value for your money, and their dishes this week combine different flavors and textures – like the Jerk Seared Salmon with sauteed shrimp and peach chutney he brought.
Other menu items include a Baked Oyster Sampler and a Petite Filet Oscar. Sounds yummy!
Greenwell shared the recipe for his Seared Salmon with Sauteed Shrimp and Peach Chutney with us. The recipe makes four servings.
Four 6-8 ounce salmon filets or steaks
One pound medium to large size peeled and deveined shrimp
- 1 lb diced fresh peaches
- 1/2 small red onion, slivered
- 2 tsp cider vinegar
- 1 ounce brown sugar
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- 1 tsp ground coriander
- 1 tsp whole fennel seed
- 1/2 small red bell pepper, diced
- 1 jalepeno, diced...or more if you like
- 1 tsp ground cumin
- 1/3 tsp ground cinnamon
- 1 tsp mustard seed (black if you have it, regular is fine too)
- 1 tbsp fresh ginger root, minced
- salt to taste
Heat oil until shimmering in a heavy bottomed sauce pot. Add fennel, coriander, cumin, cinnamon and mustard seed and toast, stirring constantly for about 30 seconds. Add onion, garlic and bell pepper and cook until softened, about 3-4 minutes. Add remaining ingredients and reduce heat to simmer for approximately 30 minutes and add salt to taste.
Heat a saute pan or cast iron skillet (better) over high heat until very hot. Lightly oil salmon fillets and season with salt and pepper. Sear salmon fillets for about two minutes on each side and transfer to a 400 degree oven to finish...approximately 3-4 more minutes for medium or longer depending upon your taste.
As salmon finishes saute the shrimp in another pan with a bit of oil and salt and pepper just until shrimp turns white and loses translucency. Transfer shrimp out of the hot pan to await the salmon.
Place the salmon on a plate and top with chutney and shrimp. Enjoy!!