In addition to an engaging story, the photographs by Morgan Ione Yeager are gorgeous. The 276-page hardcover book is filled with 148 photographs, ten chapters with wonderful tips and recipes, and includes step-by-step instructions on “How to Shuck” (oysters) that will have you shucking oysters like a pro. Oyster recipe include Baked Oysters, Thai Chili Lime Nam Pla, Yuzu Oysters, and Oyster Shooters, to name a few.
Lobster! Once plentiful in Connecticut, Barbara’s book tells the story of their departure and also includes fabulous lobster recipes for Lobster Mac and Cheese, Connecticut Lobster Roll, Lobster Cobb Salad, Maine Lobster Roll, and how to create a Lobster Bake. Mussels are also well-represented in the book, and featured in the Paella recipe, as well as the recipes for Mussels in Wine and Garlic, and Mussels with Saffron Aioli.
The book goes in-depth on the vast variety of clams and provides great recipes including Steamed Littlenecks, Fried Clam Belly, Linguini and Clams, Creamy New England Clam Chowder, and a Clam Dip that will have you wanting more. Scallops are another New England favorite, and the book has great recipes for Pan Seared Scallops, Scallops with Lime Zest and Parmesan, Scallop Crudo, and Scallop Ceviche to name a few.
The book also discusses Bass and what to look for when buying a whole fish. A few of the intriguing recipes include Lemon and Thyme Seared Black Sea Bass, One-Pot Mediterranean Striped Bass, Grilled Striped Bass with Lemon Caper Butter Sauce, and more.
Tuna is another featured fish with an interesting story and also includes great recipes for Tuna Poke Bowl, Tuna Tartare, Seared Tuna, Peppered Tuna, and Tuna Nicoise Salad. Swordfish is another exciting fish discussed in the book, as It is a giant of the sea that can “grow upwards of 1,400 pounds and 14 feet in length.” A few of the swordfish recipes include Swordfish Tacos, Swordfish Kabobs, and Marinated Grilled Swordfish.
The name of the book is A Touch of Salt, and there is a wonderful chapter on a variety of salt, how it is harvested, and includes recipes for creating flavored salts and how to use them. Other chapters include Conservas (Tinned Fish), Kelp, Citrus, and Herbs.
Salmon is also featured with recipes for Slow Roasted Citrus Salmon, Savory Smoked Salmon, Poached Salmon, and Seared Salmon with Orange Sauce, which Barbara graciously provides permission to reprint the recipe in Luxury Experience. From the first page until the last, A Touch of Salt by Barbara Bates Conroy is a visual and tasty treat for the senses.
A Touch of Salt by Barbara Bates Conroy
The Restaurant at Rowayton Seafood – Seared Salmon with Orange Sauce Recipe
“Seared salmon is one of our favorite preparations. Salmon skin is crispy and delicious. Salmon pairs so nicely with citrus and fresh crunchy red slaw, or as shown here, with crisp fennel salad. Adding a complimentary sauce may be a pretty addition to the plate.”
Elements
Salmon Filets
Oranges and Orange Juice
Limes and Lime Juice
Sugar
Dijon Mustard
Olive Oil
Dill
Salt
Pepper
Method: In a small skillet over medium heat, bring to a simmer orange juice and lime just until reduced by half. Approximately 8 to 10 minutes.
Remove from heat and whisk in a pinch of sugar, some Dijon mustard, and a drizzle of olive oil.
Generously salt salmon filets.
Heat up a skillet and then add olive oil.
Place salmon, skin side down, on the skillet. The filet will easily come away from the pan when finished. Flip and cook for 3-5 minutes per side.
Try serving it on its side on the plate to expose the crispy skin and the beautiful filet.
If using a sauce, refrain from pouring it all over the fish. Instead serve on the side or pour onto a plate and place fish on top to keep the skin crispy.
Serve with orange and lime round slices and garnish with dill.
A Touch of Salt by Barbara Bates Conroy© 2023 – The Restaurant at Rowayton Seafood
Written by Barbara Bates Conroy
Edited by Jenna Bernstein
Cover Photo by Morgan Ione Yeager
All Food Photography by Morgan Ione Yeager
Anglers and Harvesters photography by Morgan Ione Yeager,
Steve De Neef, Nick Lavecchia, Natty Graham, Kerry Brett,
Sybil Teles (details in Gratitude page)
Creative Direction by Morgan Ione Yeager and Made by Sea
Designs by Made by Sea
Printed in Portugal at Gráfica Maiadouro S.A.
First Printing 2023
Hardcover, 276 pages, 148 photographs
Retail: $96
For more information or to purchase A Touch of Salt by Barbara Bates Conroy, please visit the website: https://www.rowaytonseafood.com/shop/a-touch-of-salt-book
For more information on the restaurant or to make a reservation, please visit their website: www.RowaytonSeafood.com or call them at +1-203-866-4488.
To read about our dining experience at The Restaurant at Rowayton Seafood, please visit the Restaurants section .
The Restaurant at Rowayton Seafood is open Sunday through Wednesday from 11:30 am until 9:00 pm, Thursday through Saturday from 11:30 am until 10:00 pm, and Sunday from 9:00 am until 5:00 pm.
Rowayton Seafood Market is open Monday through Saturday from 9:00 am until 7:00 pm, and on Sunday from 9:00 am until 5:00 pm.
Upcoming Events at The Restaurant at Rowayton Seafood: Tinned Fish & Tapas Tuesdays beginning January 9th, Wednesday is Pizza Night at Rowayton Seafood beginning January 11th and a special Pemaquid Mussels Dinner is coming in late Spring, so be sure to watch their website as well as their Instagram page: @rowaytonseafood.
Parking: The restaurant has valet parking.
Want to arrive by Boat? Those who wish to motor to the restaurant by boat for a perfect day on the water and on land will appreciate that there are a limited number of boat dock slips that can be reserved with a restaurant reservation for an additional fee.
Until next time, Bon Appetit!
The Restaurant at Rowayton Seafood
89 Rowayton Avenue
Norwalk, CT 06853
United States
Telephone: 203-866-4488
Email: Info@RowaytonSeafood.com
Website: www.RowaytonSeafood.com
Instagram: www.Instagram.com/rowaytonseafood
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