Place New Order

Blog · January 15, 2021

Welcome 2021!

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To ring in 2021, we wanted to reintroduce our Culinary Creative Director, Kevin Pemoulié. Kevin comes to Gourmondo with extensive industry experience rooted in restaurant management and end-to-end product development. Pemoulié has worked for the likes of industry giant David Chang's Momofuku Noodle Bar, where he managed the flagship restaurant and developed recipes for the brand. His extensive bicoastal restaurant experience, including both front and back of house operations, has given him a broad understanding of the restaurant industry and allowed him to open and operate two successful restaurants. Both of Pemoulié’s restaurants have been ranked on Bon Appétit’s annual “50 Best New Restaurants” list and he was named a James Beard Semi-Finalist for “Best New Restaurant in the Country” for his restaurant Thirty Acres. Pemoulié’s innovative conceptual work and comprehensive skillset has placed him at the forefront of culinary cuisine and proven him an indelible resource within the restaurant and hospitality industry.



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Here's a fresh, healthy, nutritious and flavor packed dish from Kevin's recipe book that we wanted to share with you! Our Mesquite Salmon with Santa Fe Quinoa & Bean Salad is one of our top favorites on our menu and a weekly order for many of our clients.

Mesquite Salmon with Santa Fe Quinoa & Bean Salad

For Mesquite Rub

Makes about 1/2lb of ruB. Can keep in refrigerator or in a cool place.

Ingredients:

  • Sugar ¼ lb
  • Fennel seed, whole 2 teaspoons
  • Chili flakes 2 teaspoons
  • Salt, kosher 2 teaspoons
  • Five spice powder 1 teaspoon
  • Red curry paste 1 teaspoon
  • Cilantro, fresh 1oz, chopped

Instructions:

  • Mix all ingredients in bowl, store in airtight container


For Salmon, Quinoa & Bean Salad:

Ingredients:

Salmon 4ea/5-6oz portions

Red Quinoa, cooked ¼ cup

Black Beans ¼ cup

Pinto Beans ¼ cup

Corn ¼ cup

Kale, chopped 1 cup

Piquillo (or roasted) Peppers 3T

Jalapeno Tobasco to taste, about 1 teaspoon

Salt to taste

Instructions:

Cook quinoa in boiling water until tender (12-15min). [½ cup of raw will equal 1 cup of cooked product.] When cool, mix all ingredients in a bowl and season to taste. Reserve in refrigerator for up to 24 hours.

Preheat oven to 325 degrees. For the salmon, generously coat the mesquite rub on the fillets. You will likely need about 1 Tablespoon per portion. Place salmon on a sheet pan with rack. Gently cook the salmon until barely cooked through, around 10-12 minutes or until desired doneness.