Surf & Turf

This dessert combines a crumbly sweet and gingery shortbread cookie with a tart lemon custard. Shortbread is a traditional Scottish biscuit usually made from one-part white sugar, two parts butter, and 3-4 parts plain wheat flour.

  • 1 cup farro 
  • 2 tbsp olive oil 
  • ½ cup onion 
  • 1 tsp garlic 
  • 2.5 cups water 
  • Prosciutto rind (optional) 
  • Sockeye Alaskan Salmon whole fillets (approx. 1.5 – 2.5 lbs)
  • 1 lb chorizo 
  • 1-2 bunch thin asparagus 
  •  Salt and pepper, to taste
  1. Toast 1 cup of farro in a heavy bottom pan over medium-high heat. Add 2 tbsp olive oil, ½ cup onion, and 1 tsp chopped garlic. Cook until softened, then add 2.5 cups of water or fish stock.
    TIP: If you’re lucky and have a prosciutto leg lying around, slice off a section of the rind containing a fat layer (about 2-3 tbsp worth) and add to the pot.
  2. Bring to a boil and reduce to a simmer to cook through. When done, pull the rind out, it will be soft and gelatinous. Dice and stir back into the farro. Adjust the seasoning to taste with salt and fresh milled black pepper.
  3. Crust salmon with a thin layer of chorizo. Cut salmon “tranche” on an angle and place atop the asparagus. Preheat oven broiler to 475°F.
  4. Cook for 12-15 minutes, the chorizo will be cooked through and the salmon medium-rare to medium. The flavors from the chorizo and salmon will both naturally season the asparagus.
  5. Place the crusted salmon over the asparagus and farro and enjoy!