I wanted to bring Jenn to a place we hadn’t been before for a great seafood meal, which she had been craving for a few weeks. Half Moon, located in Dobbs Ferry, New York, had been rated the best seafood restaurant by the readers of Westchester Magazine. “I can’t go wrong,” I thought.
Virtually empty when we arrived, we were seated in a sunny area with large windows facing the Hudson River. The evening sun really heated this section of the restaurant up as the meal progressed. By the time we were finishing dinner, we were seriously warm to the point of discomfort. Asking the waitstaff to regulate it yielded no results.
Spring Rolls at Half Moon. ©Reel Chow
Over the years, I have had salmon cooked in maple syrup and I have had a plethora of crusted salmon: pecan-crusted, horseradish-crusted, panko-crusted, Italian breadcrumb-crusted. The list goes on and on. Because salmon is very light in flavor and a dream to work with in both flavoring and cooking techniques, I decided to make my own salmon with maple syrup version.
