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Grilled Salmon and Summer Salad

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Fresh from The Block

The Block is both a neighborhood butcher shop and restaurant, locally owned and locally sourced.

The Block is the kind of place where you can take the whole family on a Tuesday night and then come back on the weekend for date night or purchase fresh-cut stakes to grill on Sunday.

Located at 146 West Lockwood Ave in Webster Groves, The Block Restaurant, Butcher, and Bar is co-owned by local families Brian and Lea Doherty and Marc and Amy Del Pietro. With its creative daily specials, craft cocktails, accessible wine list, unique outdoor patio menu, and kid's menu, this place is a family favorite. And the best part? No reservations are required.

Brothers-in-law, co-chefs, and graduates from the prestigious Culinary Institute of America in New York, Brian and Marc, create an exceptional fresh food experience sourced from locally owned farmers.

Brian shares his famous grilled salmon and summer salad recipe, the perfect side dish to complement anything from the butcher case. "We butcher everything in-house. Our full-service meat counter includes The Block Originals, like our bacon jam, specialty spice blends, and steak sauce, which allow you to create locally inspired meals in your kitchen," said Brian.  

With a family atmosphere and fresh food, The Block feels like home.

Grilled Salmon and Summer Salad

Salmon

  • Sprinkle with The Block Original Seasoning
  • Grill 4 minutes on each side, depending on thickness

Heirloom Cherry Tomatoes  

  • Halved

Peaches  

  • Quarter, cover with olive oil and The Block Original Seasoning
  • Grill

Corn

  • Grill on the cob, then cut the kernels off

English Cucumber

  • Diced

Feta Cheese

Arugula

*Toss together tomatoes, peaches, corn, cucumber, feta, and arugula with Citrus Herb Emulsion. Keep the salad cold, then place salmon on top and serve.

Citrus Herb Emulsion

½ C lemon juice with zest

½ C orange juice with zest

1 teaspoon chopped garlic

1 tablespoon Dijon mustard

¼ C honey

1.5 C olive oil

1 oz chopped basil

1 oz chopped chives

1 oz chopped parsley

Salt and pepper to taste

*Blend to emulsify

  • The Block has plenty of outdoor seating
  • Grilled Salmon and Summer Salad
  • Lea and Brian Doherty (standing), Sophia (left) and Andrea Maddock (right)

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