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This weekend we went to Ferraro's at 3022 n Division st spokane wa. and I am thinking Ferraro's is probably in the top 5...
Location - Italian Restaurant

This weekend we went to Ferraro's at 3022 n Division st spokane wa. and I am thinking Ferraro's is probably in the top 5 best restaurant in Spokane. Their bread and oil is so very good, and the pasta is excellent. Just over all good good good

Spokane's best family italian restaruant and bar is waiting for your arrival. Come on down and try one of our tasty meals from our unique menu.




Salmon with Preserved Lemon Topping
Preserved lemons, a staple in North African cooking, take several weeks to make, but here is a super-quick method for getting the same flavors in under 30 minutes. The lemon relish, which is spiced with a little garam masala (an Indian spice blend), makes a pleasantly astringent topping for the rich salmon.

Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4 servings

1 lemon
1/2 teaspoon coarse (kosher) salt
4 skin-on salmon fillets (5 ounces each)
1-1/4 teaspoons garam masala (if you have problems with gluten, use a gluten-free brand)
1 tablespoon fresh lemon juice
1 teaspoon slivered almonds or pine nuts
1 teaspoon extra-virgin olive oil
1 tablespoon water
1 tablespoon chopped fresh parsley

1. Preheat the oven to 450° F.

2. With a vegetable peeler, pull off all the lemon zest in strips. In a small saucepan of boiling water, cook the zest for 2 minutes to blanch. Drain and repeat the blanching in new water. Drain again. Rinse under cold water and drain well. Coarsely chop and transfer to a small bowl. Sprinkle with 1/4 teaspoon of the salt and let stand while the salmon roasts.

3. Place the salmon, skin side down, on a rimmed baking sheet and rub with 1 teaspoon of the garam masala and the remaining 1/4 teaspoon salt. Roast for 10 minutes, or until the salmon is just cooked through. Using a thin-bladed metal spatula, lift the salmon off the baking sheet, leaving the skin behind.

4. Drain any liquid from the bowl with the lemon zest. Add the lemon juice, almonds, oil, water, parsley and the remaining 1/4 teaspoon garam masala to the bowl and toss to combine.

5. Serve the salmon with the lemon mixture on top.

Per serving: 268 calories, 27 g protein, 16 g fat (3 g saturated), 1.5g fiber, 3 g carbohydrate, 315 mg sodium, 42 mg magnesium




The Internet
Spokane, WA


(208) 921-7129


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