Executive chef Emmele Herrold opened Hazel, Ravines and Downtown in Birmingham this October. She shares how to make her salmon and vegetable recipe.
By Emmele Herrold
Photos courtesy of Steven B Photography
It’s a plan that started with one call.
“It’s time to get the band back together,” colleague and co-owner Beth Hussey said. Less than a year later, we’ve opened the doors to our own restaurant and market, Hazel, Ravines and Downtown.
We previously worked together at One Eyed Betty’s and Pops for Italian in my hometown, Ferndale. But long before that, I met Beth through mutual friends and we’d talk about creating something all our own.
The chance to try something new, to bring a fresh perspective to Birmingham, appealed to us from the start. I believe a well-presented neighborhood restaurant can transform a community. And what we have created at HRD is rooted in community. The name itself comes from the three Birmingham neighborhoods that converge in the location of our restaurant — Hazel, Ravines and Downtown.
Like our name, our menu falls under three categories. Hazel represents the comfort foods we all love, presented in a new way; Ravines appeals to well-traveled diners and Downtown is our chance to explore, set trends and try new ingredients or approaches, seasonally.
In addition to the restaurant itself, we operate a market where visitors can stop in for fresh pastries, hot coffee, snacks and sundries, a quick lunch or a few favorite items to stock the pantry. Our large space and open kitchen also accommodate events for groups of up to 100.
I wanted to share one of the recipes crafted for Hazel, Ravines and Downtown. When you think HRD, think charcuterie-style sharing boards, fresh soups, salads and deciding between bahn mi and burgers, bouillabaisse and bone broth, or pork chops and apple sauce.
You can try the salmon and vegetable recipe at home or visit us on Woodward Avenue in downtown Birmingham.
Salmon and Vegetables
6 ounces salmon
1 ounce blackening seasoning
1/3 bunch black kale
3 ounces aji verde
2 baby carrots
4 ounces olive oil
2 ounces coconut milk
Salt and pepper to taste
- Rub salmon with ½ ounce of olive oil and coat all sides with blackened seasoning.
- Heat remaining oil in a sauté pan.
- Add salmon to oil, skin side up.
- Flip when moveable.
- Coat vegetables in olive oil and salt and pepper.
- Cook carrots on a baking sheet until tender.
- Toss vegetables immediately in coconut milk.
- Grill kale and carrots for color when ready to eat.
Yields 1 quart
4 bunches cilantro
1 jalapeño roughly chopped
1 cup plain Greek yogurt
1 cup olive oil
1 teaspoon salt
- For the aji verde, break off the leafy ends of the cilantro and discard the large stems (the small stems are OK to use).
- Put the cilantro, garlic, roughly chopped jalapeños and yogurt into the bowl of your food processor.
- Turn on the processor and mix until the garlic is minced and the ingredients are well combined. Add salt. While the food processor is still running, slowly drizzle olive oil from the top until it is combined. Season to taste.
Note: The extra sauce will keep in your refrigerator for up to seven days.