KANSAS CITY, MO — It might not feel like it, but 2020 is just around the corner. That means, now is the time to start thinking about Restaurant Week. Executive Chef Chris Rohde of The Brass Onion joins us with a sneak peek and a delicious recipe for Forno Cedar Plank Salmon.
Forno Cedar Plank Salmon
Recipe:
Cedar Plank Salmon:
2 Norwegian salmon filets, approx. 7-8 ounces each
Herb oil, to coat
Salt and pepper to taste
1 cedar plank
Rub the salmon with the herb oil and salt & pepper.
Place on the cedar plank and roast in a 500-degree oven for 11-14 minutes, depending on preference of doneness.
Roasted seasonal vegetables:
2 c. seasonal vegetables of your choice
1 tbsp. olive oil
2 tbsp. shallots, minced
2 tbsp. fresh herbs (such as tarragon, thyme, rosemary, sage)
Brush olive oil on foil and line cookie sheet with it.
Toss vegetables in olive oil, shallots and fresh herbs in a large bowl.
Place vegetables on the foil-lined cookie sheet and roast in the oven, set to broil, until al dente.
Deep South Farro:
3 tbsp. roasted vegetables (from above), chopped
1 tbsp. garlic, minced
1 tbsp. shallots, minced
2 tbsp. extra virgin olive oil
1 c. farro
4 tbsp. vegetable stock
2 tbsp. butter
Salt and pepper to taste
In a hot sauté pan, heat olive oil, garlic, shallots, and chopped vegetables.
Add farro and vegetable stock. Heat thoroughly.
Finish with butter and salt and pepper.
Roasted half Roma tomato:
1 Roma tomato, halved
Brush olive oil on foil and line cookie sheet with it.
Halve the tomato and place one half on the cookie sheet and roast in the oven, set to broil, until just slightly charred on top.
Set aside.
Cucumber-Dill cream:
1/2 English cucumber, chopped
1 fennel bulb and fronds
3 oz. fresh dill
2 c. heavy cream
2 tbsp. butter
Salt and pepper to taste
In a heavy-bottom saucepan, heat cucumbers, dill, fennel and cream to a boil.
Transfer to a food processor and blend until smooth.
Strain with a fine mesh strainer and return to heat.
Reduce the heat and simmer for 10 minutes.
Finish with butter.