Nestled high above the hustle and bustle of Portland’s East Burnside Street, Noble Rot offers more than just a meal—it’s a perch from which to survey the city’s expansive and eclectic landscape, both culinary and literal. This fourth-floor hideaway, with its panoramic views of downtown Portland and beyond, is where the vibrant energy of the city below meets the serenity of a cultivated rooftop garden above.
The Ascent
From the moment you step into the nondescript building that houses Noble Rot, you’re whisked away from the gritty urban grind. The elevator ride is quick, but it feels like a transition into another realm—a floating sanctuary where time slows, and the noise fades. As the doors open, you’re greeted by the warm hum of conversation and the inviting glow of ambient lighting that seems to beckon you towards the large windows, where the city sprawls out before you.
The Ambiance
The ambiance at Noble Rot is relaxed yet refined, a delicate balance that Portlanders seem to have perfected. The interior is a mix of sleek modern design and cozy touches, with dark wood, exposed brick, and the soft flicker of candlelight. But it’s the view that truly steals the show. As the sun dips behind the West Hills, the skyline transitions from a tapestry of earthy tones to a twinkling array of city lights, creating a backdrop that’s both romantic and invigorating.
The Drinks
I was greeted with a cocktail that carried as much personality as its name—“I Think Her Name Is Kie$ha”. This vibrant concoction, blending Monopolowa vodka with Licor 43, coconut water, orgeat, passion fruit, and a hint of nutmeg, was an unexpected delight. The first sip was a tropical embrace, with the coconut water and passion fruit delivering a refreshing burst of flavor, while the orgeat and nutmeg added a subtle complexity that lingered on the palate. It was a playful yet sophisticated drink that perfectly set the tone for the evening—a little bit of whimsy with a lot of character.
The Food
The menu at Noble Rot is an ode to the Pacific Northwest, showcasing seasonal ingredients sourced from the restaurant’s own rooftop garden and local purveyors. It’s a testament to the farm-to-table ethos that Portland is known for, with each dish thoughtfully crafted to highlight the freshness and quality of the ingredients.
I began with the Endive Salad, a beautifully composed plate of endive leaves cradling roasted beets, hazelnuts, and crumbles of tangy blue cheese. The combination was a symphony of textures and flavors—the bitterness of the endive balanced by the sweetness of the beets, the crunch of hazelnuts, and the creamy richness of the cheese. It was a salad that felt both indulgent and nourishing, each bite offering something new and delightful.
For the main course, I was served King Salmon, a dish that epitomized the bounty of the Pacific Northwest. The salmon was perfectly seared, its exterior crisp and golden, giving way to a tender, melt-in-your-mouth interior. It was served alongside a vibrant medley of asparagus, fava beans, and morel mushrooms, all bathed in a fragrant mushroom consommé and drizzled with chive oil. The flavors were earthy and fresh, a harmonious blend that celebrated the season’s finest ingredients. Each element on the plate was prepared with precision, creating a dish that was both elegant and deeply satisfying.
Bring Noble Rot to Your Table: King Salmon with Asparagus, Fava Beans & Morel Mushrooms
Inspired by the exceptional meal at Noble Rot, I wanted to recreate the King Salmon dish at home. Here’s a recipe that captures the essence of this memorable dish, allowing you to experience a taste of Noble Rot in your own kitchen.
Grilled Salmon with Bacon and Green Salsa
Dive into this exquisite Grilled Salmon with Bacon and Green Salsa! Perfectly grilled salmon paired with crispy bacon, fresh fava beans, and a zesty salsa verde. This dish is a delightful blend of flavors and textures, making it a standout main course for any occasion. Inspired by top chefs, this recipe is sure to impress your guests and elevate your culinary skills.
4
portions20
minutes10
minutes450
kcal30
minutesKeep the screen of your device on
Ingredients
- Salmon and Bacon
4 portions King Salmon (5 oz each), skin on and descaled
6 oz thick-cut bacon, diced
- Vegetables
spring onions (or ramps), trimmed and sliced into 2-inch pieces
asparagus spears, cut on a bias
1 lb fresh fava beans, shelled
1 lb English peas, shelled
1/2 lb morel mushrooms, stems removed and halved
- Salsa Verde
1 lb nettles (or substitute with spinach)
3 garlic cloves
Zest of 2 lemons
1 tbsp capers
1/2 tsp red pepper flakes
6 anchovy fillets
1/2 cup extra virgin olive oil
1 cup sunflower oil + 2 tbsp reserved
- Additional Ingredients
1 cup fish or chicken stock
1 tbsp unsalted butter
1/4 cup dry white wine
Kosher salt to taste
- Alternative Ingredients:
Spring Onions: Substitute with leeks or scallions.
Nettles: Replace with spinach or kale.
Morel Mushrooms: Use cremini or shiitake mushrooms.
Fish Stock: Substitute with vegetable or chicken stock.
Anchovy Fillets: Use a dash of fish sauce for a similar umami flavor.
Directions
- Preparing the Grill
- Preheat your grill to medium-high heat. Rub the salmon portions with 2 tbsp of sunflower oil and season generously with kosher salt. Allow the fish to come to room temperature while the grill heats up.
- Blanching and Prepping Vegetables
- Fill a 4-quart pot with 3 quarts of water and add 1 cup of kosher salt. Bring to a boil over high heat.
- Blanch the nettles for 30 seconds in the boiling water using gloves to handle them. Transfer immediately to an ice water bath to cool for 1 minute. Do not discard the boiling water.
- Roughly chop the cooled nettles and blend with garlic cloves, red pepper flakes, lemon zest, capers, anchovy fillets, remaining sunflower oil, and olive oil until a paste forms. Set aside.
- Blanch the fava beans in the same boiling water for 10 seconds and transfer to an ice bath. Once cool, peel off the outer shells.
- Cooking the Salmon and Vegetables
- Place the salmon flesh-side down on the hot grill.
- In a large skillet over medium heat, melt the butter and add the diced bacon. Cook for 1-2 minutes until the bacon starts to crisp.
- Add the spring onions and morel mushrooms to the skillet and cook for another minute before adding the white wine.
- After 30 seconds, add the peas, fava beans, asparagus, and fish stock. Cook for an additional 2 minutes until vegetables are tender.
- Flip the salmon onto its skin side using a fish spatula and cook for another 2 minutes for medium-rare doneness.
- Assembling the Dish
- Taste the vegetables and season with salt if needed.
- Divide the cooked vegetables among four plates using a large spoon.
- Spread 2 tbsp of nettle salsa verde onto each plate.
- Place the grilled salmon on top of the vegetables and drizzle with extra olive oil if desired.
Equipment
- Chef’s Knife
- Cutting Board
- large skillet/saute pan
- blender
- fish spatula
- grill
- strainer/spider
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
The Experience
Dining at Noble Rot is more than just a meal; it’s an experience that engages all the senses. The food and wine are exceptional, but it’s the atmosphere—the view, the garden, the feeling of being suspended above the city—that makes it truly memorable. It’s a place where you can escape the daily grind, connect with the essence of Portland, and savor the simple pleasures of good food and good wine.
As I descended back into the city, the warmth of the evening still lingering, I couldn’t help but feel a sense of contentment. Noble Rot had offered me a glimpse of Portland from above, both literally and figuratively, and it was a view I won’t soon forget.
