WATCH CHARLIE MITCHELL cook anything, as you can at the open kitchen of Clover Hill, his Michelin-starred Brooklyn restaurant, and you’ll witness a sense of focus and calm. Firing off scallops on the grill, plating lamb saddle – Mitchell commands a flow state.
And that sense of balance takes effort. “I say sometimes that chefs should treat their bodies like athletes do,” Mitchell says. “Chefs need to get up everyday and perform at a high level, so eating well and working out keeps me in a good space to be there for my team.”
For him, that’s a mix of running, lifting, swimming, and yoga. He practises breathwork regularly, too. “Fitness to me is just as mental as it is physical, it’s defined to me by activating the mind and body to work together.”
Mitchell’s moderation extends to his approach to drinking. He’s long been a fan of scotch, and recently partnered with Dewar’s, who have helped him build his collection. His currently favorite at the end of a long shift? Their Double Double 21 Year Old Mizunara, which is finished in Japanese oak cask for a smooth, near-vanilla finish.
Make his favourite post-workout meal for Lightly Roasted Salmon with Herb Salsa Verde, Warm Quinoa Salad, and a Fried Egg and you’ll taste that sense of harmony. Tender salmon. Bright herbs. Gooey yolk.
All the parts, working together, in delicious balance.
Yields:
2 serving(s)
Total Time:
45 mins
Ingredients
- 450 g skin-on salmon, cut into two filets
- 1 Tbsp. sugar
- Zest of 2 limes
- 3/4 c. extra-virgin olive oil, plus 2 tsp
- 1/4 c. red wine vinegar, plus 2 tsp
- 2 garlic cloves
- 6 white anchovies
- 1 Tbsp. crushed red pepper flakes
- 1 c. packed basil
- 1 c. packed parsley, plus 1/4 cup
- 2 c. cooked quinoa
- 1 c. diced cucumber
- 2 fried eggs
Directions
- 1. In a medium bowl, combine the sugar with 2 tsp Kosher salt and the lime zest. Sprinkle this evenly over the salmon. Refrigerate 1 hour. Rinse the salmon, pat it dry with paper towels, and transfer it to a lightly oiled baking sheet skin-side down.
- 2. Preheat your oven to 105°C. In a blender or food processor, add the ¾ cup oil, ¼ cup vinegar garlic, anchovies, red pepper flakes, basil, and 1 cup parsley. Process till almost smooth, season with salt and pepper, and set aside.
- 3. Transfer the salmon to the oven and roast to medium-rare, 15 minutes, or medium-well, 25 minutes. Meanwhile, in a medium bowl, combine the quinoa, cucumber, and the remaining parsley and oil. Season with salt, pepper, and red wine vinegar, to taste. To serve, transfer half the quinoa to a plate, top with salmon, the fried egg, and spoon on some sauce. (You’ll have some quinoa salad and sauce leftover for future feasts.)
Nutrition per serving: 666 calories, 39g protein, 42g carbs (6g fibre), 37g fat
This article originally appeared on Men’s Health US.
