Vittle Monster

Feed me!

Seared Skuna Bay salmon – Zaytinya

Posted on February 10, 2015 by vicentesf

Seared Skuna Bay salmon - Zaytinya
Black hommus, barberries, mint. Mezze lunch $25
Zaytinya, Washington DC

I was not a fan of this dish. The salmon was dry and overcooked, and I really didn’t like the black hummus. Nothing really tasted good separately or in combination. Lame!

Cradle orchid, Anguloa clowesii, Orchidaceae, U.S. Botanic Garden Conservatory.

7 thoughts on “Seared Skuna Bay salmon – Zaytinya”

wongeats on February 20, 2015 at 10:30 am said:

I suspect black beans. I wouldn’t have liked it either, a poor pairing choice, and lacking in true identity.

Reply ↓
terrepruitt on February 11, 2015 at 12:57 am said:

Beautiful flower. What is black hummus made of?

Reply ↓
- vicentesf on February 20, 2015 at 10:29 am said:
  
  Not sure if it’s true for this dish, but I’ve read that black hummus is made using black beans instead of chickpeas.
  
  Reply ↓
wattwurmnashi on February 10, 2015 at 11:50 am said:

That black hummus sure looks unusual! Too bad it didn’t follow up with taste.

Reply ↓
- vicentesf on February 20, 2015 at 10:30 am said:
  
  I don’t think it was seasoned properly.
  
  Reply ↓
HotDish on February 10, 2015 at 8:27 am said:

Too bad, because the presentation is really cool. But you can even tell from the pic that the salmon is way overcooked. “Seared”?

Reply ↓
- vicentesf on February 10, 2015 at 9:40 am said:
  
  I’m not the type of person who sends things back but maybe I should have with this one. 😦
  
  Reply ↓