Bonefish Grill’s Fresh Catch of The Day

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RICHMOND, Va. – Aaron Clifton from Bonefish Grill, stopped by the Virginia This Morning kitchen to share his restaurants signature fresh and flaky Rhea’s Norwegian Salmon creation that he topped withtopped with lump crab meat. Aaron paired the savory dish with a Winter White Cosmo, featuring vodka and fresh cranberries. For more information you can visit

Rhea’s Norwegian Salmon 

Topping Ingredients:

  • 1 Can Jumbo Lump or Lump Crab Meat
  • 1 Bag Baby Spinach
  • 2-3 Cloves Chopped Garlic or 1 TBSP Pre-Minced Garlic
  • 1 8oz Jar Julienned Sundried Tomatoes
  • 2 TBSP Olive Oil  
  • 1 Tsp Kosher Salt 
  • 1 Tsp Ground Black Pepper

Salmon Ingredients:

  • 4 each 6oz Pieces of Skin off or On Salmon
  • 1 Tsp Kosher Salt
  • 1 Tsp Ground Black Pepper
  • 1 TBSP Olive Oil

Lime Tomato Garlic Sauce Ingredients:

  • ½ cup Fresh Tomatoes, chopped
  • ½ cup Sun-Dried Tomatoes, chopped
  • ½ cup Dry White Wine
  • Juice from 2 Lemons
  • Juice from 2 limes
  • 4 TBSP Garlic, minced
  • 4 TBSP Sugar, granulated
  • ½ cup Heavy Cream
  • 2 tsp Sea Salt
  • 4 TBSP Butter, cut into Cubes


  • Pre-Heat Grill, while Grill preheats evenly sprinkle salmon with salt and pepper and drizzle with Olive Oil
  • For Florentine topping, add Olive Oil to medium Sauté Pan Over Med High heat when Oil is hot (not smoking) add Garlic and cook for 1 minute Then slowly add spinach and wilt it down   Add Sundried Tomatoes and cook for 2 minutes Season with Salt and Pepper Turn off heat Add Crab meat and gently fold all ingredients together leave in pan for later use 
  • Place Salmon on Grill and cook to preferred temp, Pre-heat oven to 350 
  • Remove salmon from Grill and place on baking sheet, top each piece of salmon with Crab Florentine topping and place in oven for 5 minutes

 Lime Tomato Garlic Sauce

  • Warm saucepan over medium high heat.
  • Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
  • Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
  • Add Heavy Cream and Sea salt.
  • Bring back to a simmer and reduce until sauce begins to thicken.
  • Add cubed Butter slowly while whisking.
  • Mix until fully combined.
  • Lower heat to keep warm or serve immediately over the fish. Remove Salmon from oven and ladle sauce over the top. Pairs well with Steamed Vegetables and Potatoes      


Winter White Cosmo 


  • Your Favorite Vodka – 2 oz.
  • Cointreau – .25 oz.
  • Fresh Lime Juice/Simple Syrup Mixture – .50 oz.
  • White Cranberry Juice – 1.5 oz.
  • Cranberries (floating as garnish) – 3 to 4 cranberries


Combine ingredients over ice in shaker tin.  Shake & strain into chilled martini glass.  For a festive touch garnish with 3-4 floating cranberries.

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