GOLDEN VALLEY, Minn. - Lela Restaurant has rolled out new lunch and dinner menus, created by new Executive Chef Thomas Orbison.
The new menus will stay true to Lela’s focus on steak, crudo, and pasta, expanding on Lela’s established roster of customer favorites with more expansive menus featuring a number of new twists on the three culinary themes.
Chef Orbison demonstrated how to make the Cedar Plank Salmon.
- 6 oz. Salmon filet
- 1/2 cup shaved fennel
- 1/2 cup shaved shallot
- 2 oz. butter
- 5 ich cedar plank
- 1 oz. canola oil
- Optional EVOO
In a pan sautee fennel shallots in butter until soft and carmelized low heat.
Place second pan on medium high heat add canola oil and allow pan to heat up. Salt and pepper both sides of salmon.
Sear top side of salmon and place cedar plank under salmon upon flipping of salmon.
Top salmon with fennel shallots mix. Place entire pan into oven at 350 degrees. Cook 5 minutes or until desired temperature. Remove from pan and serve.
Optional to drizzle EVOO up on salmon prior to serving.
Lela is located at 5601 W. 78th Street, Minneapolis, on the northwest corner of I-494 and Highway 100.