Winter Salmon at The Press Club

Are you feeling somewhat full, if not positively bloated, after a Christmas season full of parties, alcohol and food? Me too. But at least the New Year is a time of resolutions and fresh starts, especially where personal goals like exercise, food and dieting is concerned.

Recently, some friends and I were seeking out a dining venue, where we could enjoy something tasty and full of flavour, yet nutritious at the same time. After all, we wanted to feel good about ourselves in the doldrums of the post-Christmas blues. One of my close friends had heard that <a href="http://hanoi-pressclub.com/">the Press Club, one of Hanoi’s fine dining restaurants</a>, was offering a range of winter salmon dishes from January till March. As salmon is widely recognised as one of the world’s most nutritious dishes, we decided this would fit the bill perfectly and not afford us too much post-Christmas guilt.

Featuring recommendations from well-known international Chef Marcel Isaak, the a la carte Winter Salmon Menu features a total of 10 dishes from which to choose, representing both western and Asian cuisine. These include Marinated Cured Salmon or Steamed Oriental Salmon with Toasted Sesame Seeds, which may well satisfy those with a more traditional palate.

For the more adventurous, Executive Chef Marcel’s recommendations include Salmon Tempura with Seaweed, Mushroom Japanese Dressing and Mango Salsa, Home Made Spinach Pasta with Salmon and Prawns, Cherry Tomatoes and Olive Herb Relish or a locally-inspired Vietnamese 5-Spice Salmon Curry with Vegetables.

I decided to plump for the Grilled Salmon Steak with Mediterranean Vegetable Tart, Seasonal Greens with Balsamic Essence and Pesto. My salmon steak was cooked perfectly and the pesto was just the right accompaniment to the succulent flakes of salmon flesh.

We finished our meal with an Italian coffee and a delightful selection of pastries and cakes for dessert (not so healthy, I know) from the Lunch buffet.

Later I learnt that the Winter Salmon Menu is the first in a series of events in 2012 as the Press Club gears up to celebrate its 15th Anniversary in October this year.

As the Salmon promotion continues till March, I’ve already decided that the Sautéed Salmon and Beef Tenderloin with Port Wine Essence, Green Asparagus and Fried Potatoes could well be a wonderfully decadent way to enjoy a romantic Valentine dinner. After all, with any luck, I should have lost all that Christmas excess by then.

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