The cedar-plank salmon is representative of Ariccia’s identity: rustic, yet elegant. This dish is 48 hours in the making. The wild salmon is placed in a brine of mustard, honey and secret ingredients before being rinsed clean. The fish is then pan-fried, placed on a soaked cedar plank then placed in the wood-fired grill for approximately four minutes. The combination of the brine and cedar impart deep flavors.
The salmon fillet is surrounded by complementary side dishes that enhance its woody flavor and moist, buttery texture. The citrus flavors of marinated grapefruit slices and arugula with lemon-herb vinaigrette intensify each bite of the lightly browned crust of the fish. Mashed Yukon potatoes and pesto give the dish a bit of heft and round out a delicious meal.
We recommend that you dine alfresco with a good view of Samford Hall – bellissimo!