Boston Restaurants Entree/Dinner Recipe Sources Seafood

Pan-Seared Salmon with Parsnip Puree and Wild Rice

From Rene Caceres at Forum, this straightforward classic serves two.

Parsnip Puree


  • 2 parsnips
  • 2 qts. half-and-half
  • salt


  1. Peel parsnips and cut them medium dice.
  2. Put the parsnip with the half-and-half on a medium size pot, season with salt. Bring to a simmer and cook for about 20 minutes on low heat.
  3. Once they are finished put the cooked parsnips on a blender with half of
    the liquid. Run it until you get a smooth and silky consistency. Taste and adjust for
    seasoning if needed.

Wild Rice


  • 12 oz. wild rice
  • 18 oz. oz vegetable stock
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ¼ cup small dice carrots
  • salt and pepper


  1. In a large pot, heat up the olive oil.
  2. Sweat garlic and carrots then add the wild rice and stir well to coat the rice with the oil and season with salt and pepper. Add vegetable stock bring to a simmer and cook for 25 minutes.

Sautéed Kale


  • 1 bunch kale
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ½ cup vegetable stock
  • 1 lemon
  • salt
  • fresh ground black pepper


  1. Clean the kale by taking the stem off and rough chop. Rinse with water and set
  2. Mince the garlic. In a medium size sauté pan add olive oil, wait until starts to
    smoke and add the garlic.
  3.  Sweat it for about 1 minute and add the kale, toss it and
    season it with salt and fresh ground black pepper.
  4. Add the vegetable stock and
  5. the juice of one lemon. Let it cook for about 8-10 minutes and set aside.



  • 2 ea. 6-8oz Atlantic salmon (skin on)
  • 1tbsp. olive oil
  • salt


  1. Take the salmon out of the fridge 8 minutes before you going to cook it (proteins
    cook better and more evenly when they are at room temperature).
  2. In a medium size sauté pan, heat up the olive oil. Wait until starts to smoke and place the salmon skin
    side down. Lower the heat to medium and cook for about 5 minutes.
  3. Turn the fish over while lowering the heat to low and cook for another 9 minutes.


  1. Place the parsnip purée on the bottom of two plates, with the back of a spoon make a
    circle with the puree.
  2. Place 3 oz. of the wild rice on top of the puree and 2 oz. of the kale on top of
    the rice on each plate.
  3.  Top it up with the cook salmon (skin side up) and finish it with a drizzle of
    a fine extra virgin olive oil.

By Rene Caceres

After journeying to the United States from his home country of Guatemala, Rene attended the New England Culinary Institute in Vermont. Before becoming the Chef de Cuisine at Forum, Caceres worked at some of the top restaurants in San Francisco.

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