|Crispy Salmon At Blue Duck Tavern|
Salmon with cucumber is a classic preparation, but careful sourcing, clever saucing and spot-on cooking distinguishes chef Sebastien Archambault’s version called “Crispy Skin Salmon, Cucumber, Hearts of Palm, Smoked Roe, Sorrel Cream." The über-fresh, luscious salmon plays against the contrasting textures of the crunchy skin, the match-thin vegetable shards and the delicious “pop” of the smoked salmon roe. A delicate sauce, with just an edge of lemony sorrel, weaves the elements together.
Since it was August, we couldn’t resist the starter of heirloom tomatoes, aged goat cheese and crunchy crostini. While the seasonal tomato dish won’t be around much longer, we’re looking forward to enjoying the salmon dish again.
1201 24th ST. NW; 202-419-6755