How To Make Taste on Chestnut's Tuscan Salmon

15 min prep time | 30 min total time | 2-4 servings | average to make

Chef Steven Leviton from Taste on Chestnut joins us to teach us how to make their famous Tuscan Salmon. To read more about Taste on Chestnut, check out their menu, or to make a reservation, check out their website!

Pair the Tuscan Salmon with the Burratta Cheese & Tomato Jam!


1 pc Burratta

2.5 oz Tomato Jam, housemade

1T Pesto

1 t Balsamic Reduction

2/3 Artisan Crisps


Split Burratta in half 2/3 with knife and center on a plate

Stripe with Pesto

Heat Tomato Jam, serve in small Jam Jar

Garnish with Artisan Crisps

Balsamic Reduction


  • 4 oz Wild Salmon Round, Flattened Scaloppini
  • 1 tsp Fresh Chopped Herbs of Thyme, Basil, Rosemary
  • 1.5 oz Olive Oil
  • 1 medium Lemon, juiced
  • 1 clove Garlic, minced
  • 1 oz Rocket (Arugula)
  • 1/4 oz Parmesan, shaved
  • 2.5 oz Cherry Tomato Confit
  • 1/2 T Balsamic Reduction



Bias cut salmon, flatten between plastic to 1/2" thick, careful to attain shape and thickness.


Chop all herbs, keep aside, juice the lemon, chop the garlic, shave the parmesan and confit the tomatoes. All prep can be done in advance and set on the counter top ready to finish the dish.


The cherry tomato confit is a separate recipe that cooks very slow to keep the tomatoes whole yet flavorful, can be used for several applications.


Prepare a sauté pan on medium to high heat, add the olive oil when very hot, season salmon with salt & pepper and add to hot pan. Cook for 30 seconds, turn over and cook another 30 seconds on the other side.


Remove Salmon from Pan and place in the center of the plate. Toss Rocket with salt, pepper and olive oil, then add to plate, add shaved parmesan to greens. Finish pan with tomato confit, and spoon lemon and garlic, spoon over Salmon.