Noord’s Seared Norwegian Salmon

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Photo by Greg Bezanis

Chef Joncarl Lachman

Sitting in the middle of his 38-seat restaurant at 1046 Tasker street, chef Joncarl Lachman is a hot topic of neighborhood conversation as Noord, his classic bistro, opened earlier this month. The former Southwest Philadelphian most recently spent time running the Chicago-based Home Bistro, which he still owns. Coming home, however, always has been on Lachman’s mind.

“I’ve been trying to come back to Philly for a while,” Lachman, who runs the spot with partner Robert Moysan, said. “During one of my trips, I came down to [East] Passyunk Avenue on a beautiful summer afternoon and I was just charmed by it.”

A meeting with Passyunk Avenue Revitalization Corp. Executive Director Sam Sherman Jr. helped to finalize the deal.

The graduate of New York’s Institute of Culinary Education has created a menu featuring dishes inspired by his family’s Dutch heritage — including Seared Norwegian Salmon, as well as his travels around northern Europe. With guidance from mentor and famed chef Anne Rosenzweig and a passion for cooking, Lachman opened Home Bistro in 2007. Now, he is preparing dishes on one of the 10 Best Foodie Streets in America.

“There is some pressure, too, because you have to deliver,” the now-East Passyunk Crossing resident said.


3 tablespoons of butter
1 leek (white and light green part only), chopped
1 large yellow onion, diced
3/4 pound of potatoes, cubed and peeled
1 large carrot, sliced
2 celery ribs, sliced
3/4 pound of salmon filet, skinned, deboned and cut into small chunks
3 cups of vegetable stock
1 bay leaf
3/4 cup of cream
1 tablespoon of coriander
Zest of 1 lemon
Kosher salt and white pepper, to taste
Fresh parsley and dill, for topping


In a large saucepan, heat the butter, onion, leek, carrot and celery over medium. Gently season and stir for five minutes.

Add the salmon and lightly season (seasoning in layers helps to bring out the flavor of all the individual ingredients). Cook slowly until the salmon is almost opaque. Add the stock and bay leaf and bring to a light rolling boil. Turn down the heat and stir in the cream. Add the coriander and zest and season to taste. Finish with the fresh herbs and serve, topped with a seared salmon filet.


Owners: Joncarl Lachman, Robert Moysan and Richard Renn
Opened: May 8, 2013
1046 Tasker St.

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Comments 1 - 2 of 2
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1. words mean something said... on Jun 1, 2013 at 10:53AM

“Sounds good but there's nothing "seared" about it.
It's poached or, if there was a searing step left out, "braised".”

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2. Anonymous said... on Jun 2, 2013 at 09:45AM

“the salmon filet itself is seared”


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