Chef Brian Benoit of the Delta Lake Inn of Rome is no stranger to creativity in the kitchen and on this week’s episode of Plate Night, he cooked up a new recipe just for the program.

Watch Benoit show Bill Keeler how to make his new special, Seared Salmon Filet with Lemon Roasted Risotto, which is currently on special at Delta Lake Inn.

Benoit, along with Sous Chef Theresa, also whipped up the restaurant’s classic White Chocolate Bread Pudding, which is a staple on the menu.

Chef Brian Benoit, Delta Lake Inn (June 2014)(Photo by Phil Creighton / WIBX)

The veteran chef who started his career at the Yahnundasis in New Hartford, is making magic in the kitchen at Delta Lake with a daily lunch buffet and dinner specials every night that rival any chef in the region.  Dine inside or eat out on the deck or patio overlooking  Delta Lake and the dam.

Consider the Delta Lake Inn for your next party, wedding reception or gathering and be sure to try their Sunday Brunch.

Delta Lake Inn was recently voted the #1 dinner spot in the Mohawk Valley.

Chef Brian Benoit's Seared Salmon (Photo by Phil Creighton / WIBX)Chef Brian Benoit’s Seared Salmon (Photo by Phil Creighton / WIBX)


Delta Lake Inn  8524 Fish Hatchery Rd, Rome, NY 13440
(315) 533-7710  website

History of Delta Lake Inn From their Website:

According to research and legend, the Inn was constructed in 1903 to house the men who built Delta Dam and was called Delta Dam Hotel. After the completion of the dam, the hotel remained open as a stage coach station, though its owners sought a different clientele. During the late teens and roaring twenties, the Inn found new life as a speakeasy where bathtub gin flowed lavishly. According to local legend, the Inn stayed open during the Depression as a house of ill repute.

In the 1950s, Delta Lake Inn was reopened as a restaurant, and although it once closed for nearly a decade, the Inn has been operating as a restaurant ever since. The current owners have completely renovated Delta Lake Inn, with a sophisticated Adirondack Lake decor that reflects a warm and festive atmosphere. Today, Delta Lake Inn features five dining rooms, a bar, a piano bar, and a second-floor banquet hall. Diners today can enjoy the same great view of the Palisades as those who did over 100 years ago.


Seared Salmon Filet with Lemon Roasted Risotto Cakes

Serves 1

  • 6 oz. salmon filet seasoned and seared
  • 1 T butter clearified
  • 4.5 oz. lemon risotto cakes formed into 3 cakes
  • 2 oz lemon butter sauce, heated
  • 1 oz kale diced and deep fried
  • 1 clove garlic, roasted
  • 1/8 oz lemon  sliced and curled
  • 1/16 0z Thyme, small citric sprig

Directions: In non-stick skillet add butter and heat on medium high.  Place salmon and risotto cakes in hot butter and sear salmon and cakes on both sides.  Place skillet in oven for 4-5 minutes (or until salmon is completely cooked).  On serving plate spoon lemon butter sauce in center.  Place fried kale on sauce and mound high in center.  Arrange risotto cakes on side of kale and salmon, which is over the mound of kale.  Garnish with lemon curl and roasted garlic clove and fresh thyme.


Lemon Risotto Cakes

5 servings.  Ingredients:

  • 3 cups risotto rice
  • 1/2 cup egg whipped
  • 1 oz kale, dice and deep fried
  • 1 1/2 cups bread crumbs
  • 1/4 cup parm chese, grated
  • 1/2 tsp lemon zest
  • 1 T lemon juice
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 4 garlic cloves, roasted and diced
  • 1/4 cup olive oil
  • 1/4 oz butter, unsalted or clarified butter

Directions: In mixing bowl add risotto rice, eggs, kale, bread crumbs, parm cheese, lemon zest, lemon juice, salt, black pepper, garlic and olive oil.  Mix well.  Spoon into 16 1 1/2 ounce cakes.  In a non-stick skillet, add drawn butter and fry 3 min on each side.  Finish off in oven.


Lemon Butter Sauce

8 servings

  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 cloves roasted garlic, diced
  • 1 tsp lemon zest
  • 1 T lemon juice
  • 4 tsp corn starch
  • 1 pinch cayenne pepper
  • 1/4 cup butter, melted and clarified

Directions:  In sauce pan, heat chicken stock and heavy cream, until simmering.  Place garlic, lemon zest, juice, and cayenne pepper into creamy stock.  In a small cup, mix corn starch and clarified butter together and add to simmering creamy stock.


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