Salmon does not seem Italian. The fish is certainly not Italian. It is not native to the Italian coasts and rivers. But salmon is one of the most common sights on Italian restaurant menus in America, found on well over a third of them.
At Bari in Houston, chef Renato Di Pirro offers contemporary Italian sensibility with his attractive Faroe Salmon with a beet and blood orange marinade, on top of noodles aglio e olio, with spirulina beurre blanc. The grand Italian-American in several locations, Carbone, has Salmon Oreganata, giving salmon the old school clams oreganata treatment. The Chicago Italian-American-rooted Harry Caray’s moves well beyond the Windy City with Grilled Salmon with Coconut Rice, Mango and Red Pepper Relish. And if you can somehow overlook one of its “Amazing Alfredos,” Olive Garden has “Herb-Grilled Salmon: Filet grilled to perfection and topped with garlic herb butter. Served with parmesan garlic broccoli.”
Nearly every Italian restaurant here always had at a distinct American component. Restaurants source from America and serve American customers, after all. As about the most easily sourced fish with broad appeal, salmon has found a home at Italian restaurants in America for several decades. It first gained significant traction in the 1990s. Even in Italy, in fairness, salmon is actually found, at least in stores. Italy imports over 130,000 tons of salmon annually from Norway, nearly all of it seemingly destined for home kitchens. Though for the first time, during a trip to Sicily last month, I actually noticed salmon filets on a menu in Italy. It doesn’t seem en route to take holds on menus there as here. But as the world changes, who knows.
Pan Grilled Salmon Limone at Palazzo's in Houston
At Bari in Houston, chef Renato Di Pirro offers contemporary Italian sensibility with his attractive Faroe Salmon with a beet and blood orange marinade, on top of noodles aglio e olio, with spirulina beurre blanc. The grand Italian-American in several locations, Carbone, has Salmon Oreganata, giving salmon the old school clams oreganata treatment. The Chicago Italian-American-rooted Harry Caray’s moves well beyond the Windy City with Grilled Salmon with Coconut Rice, Mango and Red Pepper Relish. And if you can somehow overlook one of its “Amazing Alfredos,” Olive Garden has “Herb-Grilled Salmon: Filet grilled to perfection and topped with garlic herb butter. Served with parmesan garlic broccoli.”
Nearly every Italian restaurant here always had at a distinct American component. Restaurants source from America and serve American customers, after all. As about the most easily sourced fish with broad appeal, salmon has found a home at Italian restaurants in America for several decades. It first gained significant traction in the 1990s. Even in Italy, in fairness, salmon is actually found, at least in stores. Italy imports over 130,000 tons of salmon annually from Norway, nearly all of it seemingly destined for home kitchens. Though for the first time, during a trip to Sicily last month, I actually noticed salmon filets on a menu in Italy. It doesn’t seem en route to take holds on menus there as here. But as the world changes, who knows.
Pan Grilled Salmon Limone at Palazzo's in Houston
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