Firebirds Wood Fired Grill opened its first Indiana location earlier this month.
The restaurant at 9611 N. Meridian St. in Carmel debuted on Sept. 12, serving up “hospitality and classic American cuisine infused with bold flavor, fresh herbs and spices.”
General manager Cindy Andzik and chef Matt Russell joined FOX59 Morning News Thursday morning to talk about the new restaurant. They also shared a recipe for Wood Grilled Salmon:
- 4 – 8 oz. Salmon Filets
- Kosher Salt
- Cracked Black Pepper
Key Lime Butter Ingredients
- 2 Sticks Butter –Softened
- 1/2 cup Fresh Lime Juice
- 2 TBSP A1 Steak Sauce
- 1 TBSP Fresh Cilantro Chopped
- 1/2 TBSP Garlic minced
- 1/2 TBSP Shallot Chopped
- 1/2 TBSP Chipotle Pepper Chopped
- 1 TBSP Honey
- 4 Lemons (optional)
For the Key Lime Butter
Combine all ingredients, except butter, in a mixing bowl and puree on high. Add salt and pepper to taste.
Fold in butter on low speed and mix until fully incorporated.
Use immediately or store in airtight container in refrigerator for future use.
For the Salmon
Season the salmon with salt and pepper. Place on the grill skin side up and cook until medium well.
If using lemons, cut in half and grill until you see nice grill marks.
Plate salmon and top with one TBSP of Key Lime Butter per piece.
Garnish with grilled lemons and serve!