Madison’s distinctive menu combines the freshest local and regional ingredients creatively fused with time-honored techniques to showcase flavors that are at once innovative, yet familiar. A Wine Spectator award wining restaurant for 2005, 2006, 2007, and 2008, Madison’s has an exceptional wine list. Their classically trained culinary team will delight you with their signature New South Cuisine.
Here is one of their great recipes that you can prepare when you are not able to be in Highlands to enjoy the culinary talents of the Madison’s chefs.
Seared Atlantic Salmon with Cardamom-Honey Glaze
Served with Braised Autumn Lentils and Onion Marmalade
For the Onion Marmalade:
1 Yellow Onion Small Dice
Verjus just to cover (Vinegar & Lemon Juice may be used as a substitute)
Place all ingredients into a heavy bottom pot and cook slowly until all liquid is absorbed and onions have taken on a deep brown, caramelized color. Reserve warm.
For the Lentils:
1 Cup Autumn Blend Lentils
4 Strips Heavy Smoked Bacon, Raw and Cut into Julienne Pieces
½ Yellow Onion Diced
1 Carrot Peeled and Small Diced
1 Rib Celery Peeled and Small Diced
1 Beer, Dark like Guinness
1 Bay Leaf
1 Clove of Garlic Cut in Half
1 tsp Fresh Chopped Thyme
1 tsp Whole Butter
Salt to taste
Place butter in a medium sauce pot and bring to medium heat. Place onion carrot and celery in pot can cook for 2 minutes until soft. Add remaining ingredients and cover with water. Bring to a boil and cook for 20 minutes or until lentils are tender. Remove garlic and bay leaf. Keep warm.
For the Salmon:
4 Filets of Salmon approximately 6 ounces in weight each, skin on
2 ounces of honey with fresh ground cardamom to taste
2 TBSP Cooking Oil or Clarified Butter
Season salmon with salt and pepper. Add cooking oil to a large sauté pan and put on high heat. Once oil begins to smoke, add salmon skin side down. Cook for about 3 minutes or until salmon skin turns golden and is crispy. Turn over and cook an addition 3 minutes or until salmon is medium rare. Baste the top with the flavored honey and reserve keeping warm.
For the dish:
In 4 large bowls, divide lentils evenly. Top with the salmon and a spoon of the onion marmalade.
Madison’s at Old Edward’s Inn is open for breakfast, lunch and dinner daily. Reservations requested for lunch and dinner. For Reservations Call -828-526-5477. visit their website at firstname.lastname@example.org.
Madison’s is just one of many fine restaurants that Highlands and Cashiers North Carolina have to offer. There is a wide range of dining options, which includes something for every palate and pocketbook. You can also find a list of restaurants that are open in Highlands this spring.
Call Michelle Michaud Muraco at 828-526-1717 for more information on planning a visit to Highlands and Cashiers. Michelle can also be reached by email at INFO@BHHSMMR.COM. Let Michelle help you discover why Highlands and Cashiers North Carolina are the first choice for second homes.