Culinary Director Gordon Drysdale and Executive Chef Julian Sandoval
Grilled King Salmon with Meyer Lemon and
Autumn Vegetable Salad
Yield: 4 servings
Salmon and Farro Salad
4 pc. king salmon filet (about 6 oz. ea.)
6 c. cooked farro (wheat berries)
1 c. ea. small diced:
-roasted butternut squash/ carrots/ parsnips
-small diced fresh fennel bulb
1 c. ea:
-parsley leaves/ cilantro leaves/ mint leaves
½ c. ea:
-dill and fennel sprigs
-drizzle olive oil/ nice shaving
of Meyer lemon zest
1 c. minced shallots
Juice of 3 ea. ripe Meyer lemons (about ¼ c. total)
Zest 1 ripe Meyer lemon
½ c. browned whole butter, left to cool after browning
1 ½ tsp. sugar
Kosher salt and fresh black pepper to taste
1. Cook farro in cold water, with a little salt, in a proportion of 2 parts water to 1 cup of grains until chewy-tender, from 25 to 40 minutes… drain and set aside to cool.
2. Meanwhile place all ingredients for vinaigrette except brown butter in a bowl and let macerate for 45-60 minutes… place ½ cup of whole butter in a small sauté pan and let cook until deep brown, but not black; pour into another container when color is correct and let cool… when butter is cool, blend into vinaigrette base and set vinaigrette in a warm place until service.
3. Cut all vegetables in small dice (about ½” square), toss with a little oil and salt, and roast in a 375-degree oven until all of the vegetables are tender, then set aside.
4. At pickup time, grill the salmon filets over a hot fire until medium, and place in a warm place while assembling the salad… for the salad, toss the cooked farro with the roasted vegetables, toss with the warm Meyer lemon vinaigrette and check for seasoning.
5. Toss the herbs with a little splash of olive oil and assemble the dish:
-1 ½ c. farro and autumn vegetable salad
-then grilled salmon filet
-then top with the dressed herb salad
-to finish: shave a little fresh lemon zest over the salad,
and place a little drizzle of vinaigrette around the plate.
588 Bridgeway, Sausalito
Sunday through Thursday 11:30 a.m. – 9:00 p.m.
Friday and Saturday 11:30 a.m. – 10:00 p.m.