Uncle Robbie From Zocco’s Restaurant is Back - WFSB 3 Connecticut

Uncle Robbie From Zocco’s Restaurant is Back

Enjoy a meal from Zocco's Restaurant in Windsor!


Grilled Salmon Di Silva


4 Tblsp of Extra Virgin Olive oil

1 Lemon - Zest & Juice

3 Tblsp of chopped parsley & basil

Sundried Tomato Pesto

4 oz of fresh salmon

Fresh baby spinach

¼ head of radicchio

1/8 cup shaved Asiago cheese

Salt/pepper to taste

1 cup fresh broccoli florets



Oil, salt, pepper & parsley your salmon, then grill until internal temp is 145 degrees.

Now oil, salt & pepper your radicchio, grill lightly and place to the side.

Once your salmon & radicchio are on the grill, heat up a sauté pan with oil.  When pan is hot place broccoli florets in the pan with salt and pepper. Cook on a low heat for aprox 5 minutes. At this point place your broccoli and your whole sauté pan in a 350 degree oven for an additional 5 minutes.

Now that your broccoli is in the oven you can make your spinach salad. Slice your baby spinach and grilled radicchio and place in a medium bowl. Add salt, pepper, lemon juice/zest, parsley, basil, Asiago cheese, the rest of your Extra Virgin Olive Oil and sundried tomato pesto. Mix gently and place in the center of a plate. Pull your broccoli out of the oven and place in a mound to one side of the spinach salad. Now you can take your grilled salmon and place on the other side of the spinach gently laying your salmon over the spinach and broccoli. Squeeze lemon juice, and drizzle a little oil & sundried tomato pesto over the whole dish. - Enjoy!!!