The chefs at Capital Grille want moms to dine exquisitely this Mother’s Day. The restaurant will offer this dish on its prix-fixe brunch menu on Mother’s Day at the University Town Center location, or you can try your hand at it yourself.  

Seared Citrus Glazed Salmon

Ingredients: 8 oz. salmon fillet; 1 tsp. kosher salt; ¼ tsp. ground black pepper; 2. Tbsp. clarified butter; 2 oz. white wine; 3 Tbsp. citrus glaze; ½ oz. brown butter; ½ cup haricots verts; 2 roasted Cipollini onions; 1 Tbsp. almonds, Marcona (toasted) chopped. 

Season the salmon fillet with kosher salt and freshly ground black pepper on both sides. Place the clarified butter in a pre-heated skillet. Place the salmon fillet, flesh side down, over the butter in the skillet and sear the fish for four minutes, or until golden brown and crisp. Place salmon skin side down in a pie pan with white wine. Brush the crisp side of the fish with one ounce of the citrus glaze and place it in a 400-degree oven. Roast the fish until cooked through, but moist (five to seven minutes depending on thickness). While the fish is roasting, sauté the green beans, almonds and Cipollini onions in a small sauté pan with half of brown butter. Place warm vegetables in the center of a hot plate, with all the green beans lined up in a row. Place the salmon on top of the vegetables. Drizzle the remaining ½ of glaze around the salmon and serve immediately. 

Ingredients (for citrus honey glaze): 1 cup lemon juice, freshly squeezed; 1 cup honey; 1 star anise, whole; 2 tsp. cracked black pepper; 1 Tbsp. fresh lemon zest.

Combine the lemon juice, honey, star anise and cracked pepper in a medium saucepan and bring to a boil.Reduce the heat and simmer for 12-15 minutes. Remove from the heat and allow it to steep for ten minutes. While the mixture steeps, prepare the lemon zest. Avoid the white pith under the rind as it will give your dish a bitter aftertaste. Strain anise and pepper from honey lemon mixture and discard solids. Fold in zest and reserve at room temperature.