Pernoi, in downtown Birmingham, shares recipe for Citrus cured salmon
BIRMINGHAM, MICH (WXYZ) — Pernoi, a contemporary restaurant owned by famed chefs Luciano DelSignore and Takashi Yagihashi, recently opened this past Fall in downtown Birmingham.
The 2,700-square-foot restaurant offers seating for 65 guests within three unique dining experiences. Those include The Maple Room, a formal room with a la carte and prix fixe menu options, The Port Room, a more casual bar and lounge adjacent to The Terrace, a 35-seat outdoor courtyard. The Port Room and Terrace offer an a la carte menu which includes saffron capellini tossed in fish fumet and mascarpone, and sashimi tuna in onion vinaigrette and seaweed.
The eatery also offers an extensive wine list with 400 bottle selections, and the cocktail program adheres to the classics, with over 100 recipes offered. To learn more about Pernoi or to make a reservation, visit http://pernoibirmingham.com/
Citrus cured salmon
1 fillet of salmon
2 lemons zested
2 limes zested
1 orange zested
1Tbs toasted coriander Directions
Combine all ingredients.
- Clean fish
- Pack the salmon in the salt mixture, wrap in plastic and place in refrigerator for one hour
- Remove from salt and rinse with cold water
- Pat dry
- Slice, serve & enjoy!