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Serves 1 (multiply ingredients and measurements for more)
7 ounces wild salmon
1/4 teaspoon kosher salt
1 ounce butter
5 ounces potato cake (see recipe below)
2 ounces watercress vinaigrette (see recipe below)
3 ounces Pico de Gallo (see recipe below)
1 each watercress sprig
Season salmon with kosher salt and sear with butter in a sauté pan until done. To plate: Place potato cake on the center of a serving plate, surround the potatoes with the watercress vinaigrette. Arrange the seared salmon on top of the potato cake. Crown the salmon with Pico de Gallo and a watercress sprig.
WATERCRESS VINAIGRETTE
1 ounces Champagne vinegar
1/4 bunch watercress, hydroponic
1/2 cup oil (canola oil and olive oil blended together)
1/4 teaspoon freshly minced garlic
1/2 teaspoon freshly minced shallots
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon yellow mustard
1 pinch of ground black pepper
Combine vinegar, mustard, watercress and mix until pureed in a blender. Slowly add oil, finish with garlic, shallots and salt and pepper.
POTATO CAKE
5 ounces left-over mashed potatoes
canola oil for frying
2 tablespoons chives
Mix chives in with mashed potatoes and pan sear in canola oil. Mold into a round patty.
PICO DE GALLO
1 tablespoons radishes, diced 1/4 inch
1 tablespoons English cucumber, diced 1/4 inch and seeded
2 teaspoons white onions, diced 1/4 inch
1 1/2 tablespoons watercress, sliced 1/2 inch
2 teaspoons fresh lime juice
1 teaspoons oil (canola oil and olive oil blended together)
1 pinch of kosher salt
1/4 each avocado, sliced 1/2 inch
Mix gently and set aside until ready to use.
