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Grilled Ora King with Cilantro Rice and Farm to Table Vegetables with Salsa Verde Sauce

Recipe by Michael Ortiz
Executive Chef
The Grove Wine/Bar KitchenKing Orka

6 oz filet Ora King Salmon
On hot seasoned grill, place seasoned Salmon flesh side down(seasoned with sea salt & cracked pepper) for 3min. After 3 min. turn salmon 45 degree and cook salmon another 3 min ( for med. rare)

Cilantro Rice
8oz. Cilantro Rice: Cook Rice as instructed
3T Fresh Ginger
1 can Coconut Milk
1 bunch Cilantro
In blender, blend 3TBL of fresh ginger, 1 can of coconut milk, and 1 bunch of cilantro. Fold mixture into cooked rice and season.

Farm to Table Vegetable
1 Squash (cut Med. diced) size of dice
1 Zucchini (med. diced)
1 Carrot (med. diced)
1 Shallot (sliced)
1 Fresno Chili (sliced)
1 Ear of fresh corn grilled
1T Olive Oil
1 Garlic Clove (sliced)
In a sauté pan, add oil and garlic (being careful not to burn garlic), add cut vegetables and season till desired texture (about 4-5 min).

Salsa Verde Sauce
Combine 1 tsp capers with brine, 1 orange segments with juice, 1 tsp mint, 1 tsp sambol (Asian chili sauce), 2T Olive Oil, pinch of sugar, and salt and pepper to taste.

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