Salmon Fillet at Jackie Restaurant Navy Yard Washington DC
Winter Wonderland Prix-Fixe
Salmon Fillet
Orange braised Belgium endive, bell pepper purée, pil pil sauce
Where ocean meets citrus grove.
Salmon, Elevated
Salmon is familiar. At Jackie Restaurant, we make it remarkable. A perfectly cooked fillet—crisp skin, tender flesh—arrives alongside orange-braised Belgium endive that adds bittersweet depth and bright citrus notes.
The bell pepper purée brings sweetness and color to the plate, while the pil pil sauce—a Basque preparation of emulsified garlic and olive oil—creates silky richness that ties everything together. This is European technique applied to one of nature's finest fish.
Among restaurants in Navy Yard, this salmon entrée shows what an American bistro can achieve when every element is considered and executed with care.
Every Element Matters
The Fillet
Seared for crispy skin and cooked to medium—still pink and silky in the center, as salmon should be.
Orange Braised Endive
Belgium endive, slowly braised with orange, transforms from bitter to bittersweet—the perfect foil for rich salmon.
Bell Pepper Purée
Roasted peppers blended smooth add natural sweetness and vibrant color to the plate.
Pil Pil Sauce
This Basque classic—garlic and olive oil emulsified into silky richness—brings the dish together with Mediterranean warmth.
Part of Something Special
The Salmon Fillet is one of four entrée choices in our Winter Wonderland Prix-Fixe dinner, available January 19-26 for just $55 per person.
In Washington DC's Capitol Riverfront, this is food that honors both the sea and the season.
Winter Wonderland Awaits
Three courses. $55. January 19-26.
Reserve your table at Jackie Restaurant in Navy Yard.
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