The “Study Of” Salmon Recipe Spotlight: Grilled Scottish Salmon at Wild Dunes Resort’s Sea Island Grill
See how our chefs put a signature Lowcounty spin on salmon to make this seafood classic unique to the lowcountry! View the salmon recipe…
Season salmon lightly and oil a hot grill well. Place salmon presentation side down first and allow to cook until it releases itself, probably about 2 minutes. Flip salmon and cook for another 2 minutes on the other side. Medium rare to medium is the optimum temperature for salmon.
½ cup cooked Orzo/ 1 tbsp Dill gremolata from recipe below/ ½ Lemon juiced/ ½ orange Juiced/ 1 tbs butter/ Salt and Pepper to taste
Add lemon juice and orange juice to a sauce pan and bring to a simmer. Add butter and orzo and cook until heated through, just before removing from heat add gremolata and toss to incorporate.
1 tsp chopped Dill/ ½ Tsp Lemon zest/ ½ Tsp chopped Parsley/ 1 tsp chopped shallots/ ½ tsp Chopped Garlic/ 1 pinch kosher salt/ 1 pinch black Pepper
Incorporate ingredients well.
Roasted Baby Heirloom tomatoes:
5 Baby Heirloom tomatoes (Preferably different varieties for each plate)/ 1 tbs olive oil/ Pinch Kosher Salt/ ¼ tsp Fresh chopped oregano
Toss all ingredients together and place on roasting pan. Roast at 400 degrees for about 5-7 minutes until the skins pop. Serve immediately.
Bacon braised Greens:
2 slices pecan wood smoked bacon/ ½ fine diced onion/ 1 minced garlic clove/ 1 tbs cider vinegar/ 2 cups Local greens (Kale, Mustard, turnip…whichever suits your palate best)
Slice bacon crosswise into small strips. Add to a sautee pan and render until crispy. Add onions and garlic until onions are translucent. Add greens and vinegar and sauté until tender.
Lemon Buerre Blanc:
¼ cup Lemon Juice/ ½ cup white wine/ 1 tsp small diced shallot/ ½ bay leaf/ 1/8 cup cream/ 4 oz butter room temperature
Add lemon juice, wine, shallots, bay leaf to a pot and reduce until almost dry, add cream and reduce again until very thick. Cut butter into small pieces and drop heat to low on the cream and wine reduction. Add butter 1 piece at a time while whisking to incorporate each piece. Once all butter is incorporated strain and reserve in a warm place like the top of your stove until ready to use.
To compose, spoon the Orzo onto the center of the plate, and greens next to it. Place salmon on top of the orzo and add tomatoes on top and over the salmon. Spoon buerre blanc over the fish and around the plate.
This special entrée is offered daily at Sea Island Grill as part of the new Study Of program, currently featuring salmon. Call 843.886.2200 for reservations or click here to see a full list of Sea Island Grill Isle of Palms menus and offerings.