Pan seared salmon at Bistro SK

September 6, 2013 3:50:51 PM PDT
You'll find a French experience at Stephane Kane's namesake restaurant Bistro SK, but what's surprising about this bistro is where it's located.

You can find Bistro SK in the Bronx on City Island.

"I like it because it's a breath of fresh air," he said.

It's not like the traditional seafood restaurants on the island.

"This is something when you want a change from that. It's the perfect antidote to that," Kane said.

It was new idea for many, according to Stephane's wife.

"Just trying to familiarize the community, because they did not know anything about French food before we got here," Maria Kane said.

Stephane and Maria moved to the island and their neighbors have taken to their bistro.

There are many classics such as escargot, onion soup and hangar steak with red wine shallot reduction. One of the most popular items is the salmon.

The chef sears it quickly before transferring it to the oven. Much of the magic is in the mashed potatoes which get mixed with black olives.

Vegetables are quickly poached and then sauted with garlic for a smoky flavor. It's all plated along with a cream sauce with hints of sage.

"Its definitely a taste of France and many dishes are based on what my 'mother used to do, so it's real classic French fare," Kane said.

Don't neglect the French desserts like ile flotante and profiteroles for example.

It's a little bit of Paris in the Bronx.

You can learn more about the restaurant at

RECIPE: Pan-seared Salmon (Serves 1)

8oz fresh salmon filet (skin on one side)

Sautee the salmon in large pan with olive oil until skin is crispy. Put the pan in oven at 350F for 6 to 7 minutes

Black olive mashed potato:

3 oz of cream
large soup spoon of butter
8 black olives chopped
Salt and pepper
2 potatoes (boiled)

Blend 2 boiled potatoes, and then heat cream and butter in a large pan. Add the potatoes, mix with olives, salt and pepper.


Reduce 2oz cream with large soup spoon of butter
Add ½ TBLS lemon juice
3 Chopped sage leaves
Salt and pepper to taste


5 Haricots verts
2 carrots
1 zucchini julienned
2 cloves garlic (crushed)

In large pot of boiling, quickly steam the vegetables. Then transfer to very hot sauce pan with 2 crushed garlic cloves and 2 tspns of oil.

The pan will light on fire because of the mix of water and oil. When the fire goes out, the vegetables are ready.

Plate salmon, potatoes and vegetables on top of the cream sauce.