Downtown Rochester Restaurant Week runs through Nov. 10 - FOX13 News, WHBQ FOX 13

Downtown Rochester Restaurant Week runs through Nov. 10

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(WJBK) -- Back by popular demand several restaurants are joining forces this fall for a week of great dining at an affordable price. The Downtown Rochester Restaurant Week kicks off Sunday November 4 and runs thru Saturday, November 10.

During Restaurant Week, restaurants will offer a variety lunch promotion and prix fixed dinner menus ranging from $20 -$30.Lunch will be served daily until 4:00 pm and dinner will be served from 4:00 pm to close.

For more information on the Rochester DDA and downtown Rochester, including a complete list of events and details on this year's Lagniappe scheduled for November 26, please visit www.DowntownRochesterMI.com.

O'Connor's Publis House
Grilled Salmon Boxtie
 

Boxtie Recipe

1 Lbs Idaho Potato (Shredded)
1 cup Milk
1 Egg
1 cup flour
¼ tsp Salt
¼ tsp Pepper
1 tsp parsley

Combine all ingredients and mix well. Heat a large Non Stick pan, add small amount of oil or cooking spray. Scoop approximately 4oz of the batter in pan using ladle to even pancake out. Cook approximately 3 mins on each side or until golden brown. Boxties can be made ahead of time and warmed back up in a 350* oven.

Salmon Boxtie Filling

4 oz. Atlantic Salmon
4 pcs Asparagus (Blanch & Medium Dice)
1 Tbs Capers
1 Tbs Red Onion (Mince)
1 oz. Red Wine
½ oz. Balsamic Glaze (Can be purchased in most larger markets or made by reducing Balsamic Vinegar by 10oz to 1oz  over low heat)
Salt & White Pepper (to taste)


Cook salmon (grill or sauté) to ¾ done. In a medium sauté place a small amount of oil, add red onions, capers, asparagus, salmon. Sauté for 2-3 minutes gently break up fish and lightly season. Deglaze pan with wine and Balsamic glaze. Place on half of a warm boxtie shell, fold and top with lemon caper mayo.

Lemon Caper Mayo

1 cup Mayo
2 Tbs Capers (Mince)
1 Lemon (Grate or zest in and then Squeeze Juice)
Salt & White Pepper (to taste)


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