At Ignite Wood Fire Grill in Lenexa, they’re revered for their steaks, chops, and other tasty carnivorous endeavors. So when we asked them to come up with a new recipe for us to try, they threw us a curve ball and opted for something from the poisson family. Corporate chef Bradley Gilmore does love his proteins, so it shouldn’t come as any surprise. “It’s wood-fired salmon with Anson Mills farro verde, roasted mushrooms, broccolini, and braised radish and a beurre monte,” says Gilmore. “It’s our sexy salmon.” Forget steak, this salmon dish sounds dee-lish!
Ignite Wood Fire Grill’s Wood-Fired Atlantic Salmon
Farro Verde
1 cup farro verde
2 cups chicken stock
1 cup water
2 garlic cloves, smashed
1 sprig thyme
15 teaspoons kosher salt
1 tablespoon butter
Instructions: Bring water to a boil with salt. Stir in farro verde, garlic, thyme, and reduce to medium heat. Cook 30 to 40 min until tender and the liquid is absorbed. Finish with butter.
Roasted Mushrooms
1 cup sliced oyster mushrooms
2 tablespoons extra-virgin olive oil
1 teaspoon minced shallot
½ teaspoon minced garlic
1 thyme sprig
½ teaspoon salt
Instructions: Over medium-high heat in a pan, heat olive oil until it shimmers. Add the mushrooms and let them roast. Toss and to continue to roast until well-colored. Add shallot, thyme, garlic and cook 1-2 minutes more.
Brown Butter Radish
6 radishes, quartered
3 tablespoons brown butter (prep)
1 teaspoon salt
1 sprig thyme (whole)
Instructions: In a pan over medium-high heat melt butter, add radishes and roast 8 to 10 minutes, tossing every 2 to 3 minutes with thyme and salt. Cook until tender.
Broccolini
1 bundle broccolini
4 quarts water
¼ cup salt
4 quarts ice water
Instructions: In a pot combine water and salt, bring to a boil, add broccolini and cook 2 to 3 minutes until set, cool immediately in ice water.
Salmon
4 salmon filets
Salt and pepper to taste
Extra-virgin olive oil
Instructions: Season salmon filets and sear on both sides in a sauté pan coated with olive oil until the filets have reached desired temperature.
To prepare the dish, coat sauté pan at medium heat with olive oil, stir in farro verde and vegetables until heated through and season with salt and pepper. Present salmon over a bed of the vegetables and farro.