Sunday, June 8, 2014

Restaurant (Re)creation: Terzo's Roasted Salmon with Farro, White Corn + Cherry Tomatoes

I always love dining at Terzo, but on my most recent visit, I had one dish in particular that I could not stop thinking about.  It was a perfectly roasted salmon over a bed of sweet corn, tomatoes and farro.  It was mild, buttery, and disappeared within minutes.  I looked across the table at my friend, Courtney, and she said, "you must recreate this."  You ask and you shall receive!  Luckily, I was able to find a great recipe from Bon Appétit to use as a starting point.  Then I swapped out the couscous for farro, and added sautéed white corn.  Though this dish does have a few moving pieces going on at once, it's a relatively simple one-dish meal and is both healthy and totally delicious.  Plus, you'll have plenty of corn and tomato farro for leftovers the next day.

Serves 2-3


For yogurt raita:

  • 1/2 cup greek yogurt
  • 1/4 cup plain yogurt
  • 1 tbsp. chopped dill
  • 1 tbsp. chives
  • 1/2 tbsp. lemon zest

For salmon:

  • 3 tbsp. olive oil
  • 1/4 bunch dill fronds
  • 1/4 bunch thyme sprigs
  • 1 lb. wild king salmon
  • Kosher salt
  • 4 oz. cherry tomatoes

For farro:

  • 8 oz. cherry tomatoes, halved
  • 3 tbsp. olive oil
  • 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp. za'atar
  • 1 1/2 tbsp. butter
  • 2 ears white corn, cut off cob
  • 1 cup farro
  • Kosher salt


-Preheat oven to 325 F and begin mixing the yogurt raita ingredients in a small bowl.
-Next, pour 2 tbsp. olive oil in a small roasting pan and top with a bed of herbs.
-Place salmon on the herbs and drizzle with the remaining oil.
-Season with salt, top with tomatoes, and roast in the oven for 25 minutes.
-Meanwhile, sauté the corn in 1/2 tbsp. butter and remove from heat.
-Mix the tomatoes, parsley, za'atar, corn, 1 tbsp. oil and salt in a medium sized bowl.
-Bring a pot of salted water to boil, add farro, and cook for 20 minutes.
-Drain farro, transfer to a large bowl, and stir in the remaining oil and butter.  
-Add the tomato and corn mixture to the farro and season with salt.
-Check the salmon and broil for 1-2 additional minutes, or until tender. 
-Cut the salmon and serve on mounds of farro topped with a generous dollop of raita.

3011 Steiner Street
San Francisco, CA
(415) 441-3200

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