The farm-raised salmon from an acclaimed source in Scotland comes with assorted baby beets, tomato confit and shaved baby fennel resting in a warm ragu of baby turnips and toasted coriander citrus broth.
Lunetta calls it the perfect winter meal, which lives up to the restaurant’s rustic French-American style.
“This is a hard dish to find in a restaurant,” Lunetta says. “It may not be what you go out to dinner for, but if you’re looking for food that will make you feel good, you’re going to enjoy the subtleties and integrity in the dish.”
Lunetta, who’s won numerous awards and recently appeared as a guest judge on the Bravo network’s Top Chef, said he got his start as a young chef in France on a two-year trip with his childhood friend and current business partner Josiah Citrin, who owns Lemon Moon restaurant.
“In the mid-80s people weren’t aspiring to be chefs and to make a living in the restaurant industry,” says Lunetta, who can often be found perusing vegetables at the local farmers’ market. JiRaffe Restaurant, located on Santa Monica Boulevard and 5th Avenue, is approaching its 17th year.
On the Menu: Scottish Salmon “Premium Loch Duart” $32