Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire as the Grove Artisan Kitchen participates in Destination Hotels and Resorts “The Study of...” culinary series.
“Salmon is one of the most versatile proteins to work with. It tastes delicious and it is very nutritious. It is also relatively easy to prepare and even finicky eaters enjoy it”, states Executive Chef Robert Nyerick.
Try this easily-adjustable recipe at home for a dinner for two – or to please the whole family.
GRILLED SALMON POT AU FEU
- Fingerling Potatoes
- Golden Beets
- Baby Rainbow carrots
- 7 oz. Salmon brushed with oil and seasoned to taste
- Tiny Greens
- Yellow Frisee
- Beurre Blanc
- Chopped Parsley
Clean all vegetable and trim to a similar size. Toss with herb oil and roast until tender. Grill Cleaned Salmon (seasoned) until desired doneness. Prepare beurre blanc, Use vegetable trimming to make stock. Reduce, add cream and season. Assemble with roasted vegetables first, then salmon, then frisee and tiny greens on top for garnish. Chopped parsley, added last.