Grilling up fresh seafood with Farm Field Table

Farm Field Table in Ferndale carries some of the freshest seafood around the metro area. They have had salmon, scallops, grouper, snapper, bronzini, king crab, shrimp, lobster, walleye, perch and blue nose, to name a few. 

Sean Force & Matt Romine joined us on The Nine to tell us more about their fresh fish market. You can hear from them in the video player above, and get a simple grilled fish recipe below. 

2ea 8oz salmon fillets
Salt and pepper
1.    Pull salmon out of fridge 30 minutes before cooking. Rub salmon with oil and dust with salt and pepper.
2.    Preheat grill. Place fish flesh side down and grill for 3 minutes, make a 45 degree turn and cook for 3 more minutes. Flip fish over, cook for 2 minutes longer, 45 degree turn and cook 2 more minutes. Remove from grill and let rest for 3 minutes before serving.

Lemon thyme vinaigrette 
2ea lemon zest 
1ea lemon juice
1t minced garlic
1t minced shallot
1T chopped parsley
2T chopped fresh thyme
1T fresh chive 
½ c white wine vinegar 
2T honey
1t dry mustard
1.5 cup oil
Salt and pepper
1.combined first 8 ingredients in a stainless-steel bowl, whisk to combined. Slowly drizzle in oil, season to taste with salt and pepper.

Michigan Vegetable sauté
.5c morels, sliced 
.25c Grilled asparagus, cut into 1-inch pieces
.25c blanched white asparagus, cut into 1-inch pieces
.5c carrots, melon ball and blanched
2T ramp bulb, minced
2T butter
2T oil
8 basil leaves
Salt and pepper
1.Over high heat sear morels in oil, making sure to leave room in pan. Once you see some brown edges add butter and ramps, reduce to medium heat. Cook for 1 more minute.
2.Add remaining vegetables, season with salt and fresh black pepper. Toss to combine. Remove from heat, tear basil and add to vegetables