Serves 2-3
Ingredients:
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
Directions:
-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.
Terzo
3011 Steiner Street
San Francisco, CA
(415) 441-3200
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