Recipe of the Month
The Study Of....SALMON
By Chef Robert Nyerick
The Grove Artisan Kitchen is participating in Destination Hotels and Resorts "The Study of..." culinary series. Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire.
- SMOKED NORWEGIAN SALMON AND BAGEL ~ Caper Berries, Red Onion, Tomato Herbed Cream Cheese (available for breakfast)
- GRILLED SALMON (Pot au Feu) ~ Roasted Organic Root Vegetables, Asparagus, Preserved Lemon Herb Reduction, Organic Tiny Greens (available for lunch or dinner)
- FRUTTA DEL MARE ~ Sea Bass, Salmon, Scallops, Shrimp, Mussels, Clams, Saffron Tomato Broth (available for dinner)
"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
Ingredients:
Roasted vegetables
- Fennel
- Shallot
- Garlic
- 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.
Enjoy!
Judge each day not by its harvest, but by the seeds you plant.
Anonymous
