Touch of Salt by Barbara Bates Conroy is a
gorgeous coffee table book that tells the intriguing tale of The Restaurant at Rowayton Seafood in the Rowayton
neighborhood of Norwalk, Connecticut along with the rich
history of the area's lobstermen and oystermen. Stunning photographs and Barbara's
evocative writing captures the imagination, and the fabulous recipes also
entice the reader to keep turning the pages. Two of our favorite recipes from
the book are the Lobster Mac and Cheese, and Seared Salmon with
Orange Sauce. Barbara graciously shares the recipe for Seared Salmon
with Orange Sauce to tempt your palate.
A Touch of Salt by Barbara Bates Conroy
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.
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.
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.
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,
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.
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
Restaurant at Rowayton Seafood - Seared
Salmon with Orange Sauce Recipe
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."
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.
heat and whisk in a pinch of sugar, some Dijon mustard, and a drizzle of olive
salt salmon filets.
Heat up a
skillet and then add olive oil.
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.
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.
orange and lime round slices and garnish with dill.
A Touch of
Salt by Barbara Bates Conroy© 2023 - The Restaurant at Rowayton Seafood
Barbara Bates Conroy
by Morgan Ione Yeager
All Food Photography
by Morgan Ione Yeager
Harvesters photography by Morgan Ione Yeager,
Neef, Nick Lavecchia, Natty Graham, Kerry Brett,
(details in Gratitude page)
Direction by Morgan Ione Yeager and Made by Sea
Made by Sea
Portugal at Gráfica Maiadouro S.A.
276 pages, 148 photographs
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
information on the restaurant or to make a reservation, please visit their
website: www.RowaytonSeafood.com or call them at +1-203-866-4488.
about our dining experience at The Restaurant at Rowayton Seafood, please visit
the Restaurants section .
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.
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.
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.
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.
time, Bon Appetit!
Restaurant at Rowayton Seafood
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