A South Florida chef is serving up Alaskan fish with Italian flair. Time to reel in dinner. Let’s grab a Bite With Belkys.

The Chef: Brian Diaz
The Restaurant: Il Mulino New York on South Beach
The Dish: Wild Alaskan Salmon


1 fillet wild Alaskan salmon
2 oz. clam juice
2 oz. butter
½ cup scallion & white onions
½ cup Shitake mushrooms
½ cup Silver Dollar mushrooms
¼ cup Porcini mushrooms
1 tbs. garlic, sliced
1 tsp. hot cherry peppers
crushed red pepper to taste
salt & pepper to taste
1 cup Broccoli Rabe
2 oz. Olive Oil

Method of Preparation:

– Put olive oil in two pans and add sliced garlic to each pan. Sauté until golden. In one pan add scallions and white onions. Next, add a blend of Shiitake, Silver Dollar and Porcini mushrooms. Add a bit more olive oil and some crushed red pepper and stir.

– In the other pan, add par boiled broccoli rabe. Sauté for several minutes then add pepper and sea salt to taste.

– Put a salmon fillet on an oven-ready plate and pour clam juice and chardonnay wine over it. Add salt and pepper and bake at 350 degrees for 4 minutes. Next, put it under the broiler for another two minutes.

– Add hot cherry peppers to the mushrooms and set aside.

To Plate:

Plate the broccoli rabe. Using the leftover oil from the broccoli rabe finish the salmon fillet in the same pan for extra flavor. Sauté for about a minute. Place the salmon over the broccoli rabe and top it off with the wild mushrooms.

Serving suggestion: Chardonnay

Serves: 1

Il Mulino New York, South Beach
840 1st Street
Miami Beach, FL 33139

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