The Local Flavor
BOARDWALK EMPIRE Salmon dish is 'Cat's Meow', By Stephen Kopfinger, Sunday News Correspondent
Tyler Matos pretty much grew up in kitchens.
At home, his mom, Donna Maxwell, was always cooking, says Matos, 25. And 27 years ago, his father, David Matos, helped launch Manheim's venerable Cat's Meow, still a popular gathering spot.
At 12 years old, Tyler Matos was bussing tables at the restaurant. He remembers cooking his first successful dish, a Seafood Alfredo recipe, when he was in seventh grade. Today, Matos, of Millersville, is chef/owner of Cat's Meow.
His dish for "Boardwalk Empire" also reflects Matos' love of seafood. He describes it as a "really simple dish" that involves salmon and a homemade spice rub. It's served over fresh saut'ed spinach and finished with cherry tomatoes and a wild cherry brandy glaze. For good measure, add some Parmesan cheese.
For the spice rub, all flavors to taste or as needed:
Garlic powder, salt, onion powder, paprika, oregano, white pepper, red pepper flakes, cayenne pepper, thyme, dry mustard and Old Bay seasoning is using rub for seafood.
For the salmon:
1 (8-ounce) salmon filet
Olive oil, for saut'ing
Large handful of fresh spinach
4 to 5 cherry tomatoes
½ ounce cherry brandy
1 teaspoon soft butter
Grated Parmesan cheese for garnish
Preheat oven to 350 F. Coat top of salmon with spice rub and saut', with the spiced side down, in olive oil on high heat. Saute until top of fish is blackened. Remove from pan; place in oven for 5-7 minutes. Meanwhile, drain oil from pan and add spinach and cherry tomatoes. Deglaze pan with cherry brandy and soft butter.
To serve, place salmon on top of spinach. Place tomatoes on top of salmon and pour cherry brandy sauce mix over fish. Finish entire dish with a sprinkle of Parmesan cheese. n