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Dirty Habit San Francisco

Dirty Habit menus are inspired by seasonal ingredients and are subject to change.

Recipes

Seared
King Salmon
with Piperade

4 each 5oz portions king salmon skin on
Oil for cooking
2T butter
salt

PIPERADE
550g sliced onion
250g sliced peppers
40g sliced garlic
120g evoo
Cook until very soft
add
100g tomato paste
30g sherry vin
20g espelette
salt to taste

GARNISH
fried garlic
piment d’espelette
fleur de sel

Sear the salmon skin side down until crispy, flip and baste with butter until medium rare. Warm 4 plates, set piperade on the center of each plate, fish on top, skin side up. Garnish with fried garlic, fleur de sel and espelette

Pic

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