The Wild Ones
Salmon season is coming to an end but Salty’s wants to share with you our brand new Salmon dishes. Join us for Lunch, Dinner and Brunch on the weekends. Let us take care of you and make you feel like royalty. It's the last hurrah of the summer and our chefs have created unique and exciting salmon dishes to continue our Wild Ones Festival. Utilizing the availability of the freshest Salmon meat and its exceptional taste our first dish is an appetizer to enjoy on the deck in our last rays of sunshine.
gherkin, pickled onion, caper berries, rosemary crackers
Starting with a shareable dish, this appetizer plays with delicate belly meat of the salmon. Blended with creme fraiche, sweated shallot, lemon juice, salt, minced chives and white pepper, this rillette should be a smooth consistency. For a texture and a light smokey flavor, our chefs chop and fold G&D lox into the rillette. It is then presented in a 5oz lidded jar capped with a layer of butter. Crackers and a small dish of gherkins accompany this presentation as goodies for this delightful appetizer.(If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
chorizo bolognese, tagliatelle, micro basil
This bold tagliatelle dish comes with chimichurri rubbed salmon. The Chimichurri is made by pulsing together flat leaf parsley, garlic, diced red onion, red wine vinegar, lemon juice, zest and olive oil. A Bolognese sauce, or ragu in Italian, complements the chimichurri rub and tagliatelle combination. To finish, fresh and green micro basil atop. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
smoked jalapeno rice, mango salsa, lime crema
In light of the season of salmon and stone fruits coming to an end this year, our chefs present this exciting summer dish. Brochettes, or skewers will be loaded up with generous chunks of salmon and halibut. Then, after marinating them in olive oil, lemon juice, minced garlic, chopped dill, parsley, mint and cracked peppercorns, the meat will be grilled similar to a summer backyard bbq. Calrose rice wrapped in a banana leaf purse and a salsa of diced peaches accompany this fish meat to complete this last summer hurrah dish. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)