We Cook! – Mill’s Tavern Pan-Seared Salmon, Parmesan Kohlrabi, Saffron Aioli – Edward Bolus

by Edward Bolus, chef, Mill’s Tavern, Providence

Pan Seared Salmon with Roasted Parmesan Kohlrabi and Saffron Aioli

This special Mill’s Tavern recipe pairs buttery  salmon fillets with earthyroasted kohlrabi, gParmesan cheese, and a luscious saffron aioli. The dish is a symphony of flavors and textures, and the best part is that it can be prepared in just under an hour!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 2

INGREDIENTS:

For the Pan-Seared Salmon:

• 2 salmon fillets (5 to 7 oz. each)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Roasted Parmesan Kohlrabi:

• 2 medium kohlrabi bulbs, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

For the Saffron Aioli:

• 1/2 cup mayonnaise
• 1 clove of garlic, minced
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon of warm water
• 1 tablespoon lemon juice
• Salt and pepper to taste

INSTRUCTIONS:

For the Roasted Parmesan Kohlrabi:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, toss the cubed kohlrabi with olive oil, salt, and pepper until evenly coated.

3. Spread the kohlrabi on a baking sheet in a single layer and roast for about 25-30 minutes or until they are tender and golden brown, tossing them halfway through the cooking time.

5. Once tender, remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for another 5 minutes, or until the cheese is melted and slightly golden.

For the Saffron Aioli:

1. In a small bowl, combine mayonnaise, minced garlic, saffron threads (along with the soaking water), lemon juice, salt, and pepper. Mix well.

2. Taste and adjust the seasoning if needed. Refrigerate until ready to use.

For the Pan Seared Salmon:

1. Pat the salmon fillets dry with paper towels and season with salt and pepper.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Place the salmon fillets in the hot skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy and golden brown.

4. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired level of doneness.

Plating:

1. Place a generous spoonful of saffron aioli on each plate.

2. Arrange the pan-seared salmon fillets on top of the aioli.

3. Serve with a portion of the roasted Parmesan kohlrabi on the side.

Optional Garnish:

• Freshly chopped parsley or chives.

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023. 

.