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Special Request

Special Request: Bay of Fundy Salmon at Neiman Marcus

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Q • Would you please request the recipe for the salmon at the Zodiac at Neiman Marcus?— Barbara Langsam Shuman, Chesterfield

A • Take the escalator to the upper level at Neiman Marcus at Plaza Frontenac, then follow your nose to the Zodiac, one of more than 40 Neiman Marcus restaurants across the country.

Sauteed Salmon is on Zodiac’s “Go Figure” menu featuring fresh, healthy dishes. The recipe changes four times a year, but Sauteed Salmon is always one of the restaurant’s most popular dishes. Other favorites are a bistro salad with fresh spinach and house-roasted turkey and a shrimp-quinoa salad whose exact preparation also changes throughout the year.

Zodiac’s salmon is flown in from Nova Scotia, where it’s raised in the Bay of Fundy, where cold tidal flows keep the water clean and salmon meat a little firmer and sweeter, says the restaurant’s chef de cuisine Dan Stark, a St. Louis native with more than 20 years’ restaurant experience.

The summer recipe layers a salmon filet atop roasted sweet potatoes and sautéed shiitake mushrooms, haricots verts and sliced radicchio. A bright orange carrot vinaigrette is drizzled over the top, adding color and a burst of flavor. The vinaigrette makes a beautiful dish, says Stark, and the carrots add lots of great flavor. “Just a spoonful of orange juice makes a difference.”

The Zodiac is open from noon to 5 p.m. on Sundays now, offering a full menu plus several special brunch dishes. Restaurant manager Andrea West says, “One customer calls us his ‘secret little place’ on Sundays. Other restaurants can be crowded; we haven’t been ‘discovered’ yet.” A favorite treat is the Neiman Marcus Famous Cookie, made famous by an urban legend. “It’s hard not to eat one every day,” says West.

The Zodiac at Neiman Marcus

100 Plaza Frontenac

314-994-5050; Website

Special Request is written by Kirkwood resident Alanna Kellogg, author of the online recipe column and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

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