KANSAS CITY, MO — Since Ignite Wood Fire Grill opened in 2016, they have become a Kansas City favorite. Chef Brandon West discusses their Restaurant Week menu and shares the recipe for Atlantic Salmon with Beurre Monte. KC Restaurant Week goes through January 20, 2019.
Atlantic Salmon with Beurre Monte
Ingredients:
Fresh Atlantic Salmon fillets
Farro Verde (recipe below)
Roasted Mushrooms (recipe below)
Brown Butter Radish (recipe below)
Broccolini (recipe below)
Recipe: Farro Verde
1 c. farro verde
2 c. chicken stock
1 c. water
2 garlic cloves, smashed
1 sprig thyme
15 tsp. kosher salt
1 tbsp. butter
Preparation:
Bring water to a boil with salt.
Stir in farro verde, garlic and thyme and reduce to medium heat.
Cook 30-40 minutes until tender and the liquid is fully absorbed.
Finish with butter.
Recipe: Roasted Mushrooms
1 c. oyster mushrooms, sliced
2 tbsp. extra virgin olive oil
1 tsp. shallots, minced
1/2 tsp. garlic, minced
1 sprig thyme
1/2 tsp. salt
Preparation:
Over medium-high heat, heat extra virgin olive oil until it shimmers.
Add the oyster mushrooms and let them roast, continually tossing them.
Add shallots, thyme and garlic and cook for 1-2 minutes longer.
Recipe: Brown Butter Radish
6 radishes, quartered
3 tbsp. brown butter
1 tsp. salt
1 sprig thyme
Preparation:
In a pan over medium-high heat, melt the butter and add radishes.
Roast for 8-10 minutes, tossing every 2-3 minutes with thyme and salt.
Cook until tender.
Recipe: Broccolini
1 bundle broccolini
Broccolini:
1 bundle broccolini
4 qt. water
1/4 c. salt
Preparation:
Add broccolini and cook 2-3 minutes until al dente.
Cool immediately in ice water.
Full dish preparation:
Full dish preparation:
Sauté the farro verde with olive oil in a medium-heat pan.
Sauté the vegetables and farro verde together and season to taste.
Plating: place the salmon filet over the farro verde and vegetables.