1 tbsp Dijon mustard
1 tsp sea salt
1 tbsp lemon juice
1/2 cup grape seed oil
1/4 cup sunflower oil
Blend egg, mustard, lemon juice, salt in a high speed blender until uniform. Add grape seed oil and blend on medium high until emulsified. Add sunflower oil and blend on medium high until thick and uniform. Transfer to a container and seal, and store in the refrigerator until ready to use. This step may be done 3 days in advance.
2 6-oz wild sockeye salmon filets
½ tsp salted butter
extra virgin olive oil, for searing
1/2 dry pint cherry tomatoes, cut into halves
3 stems anise hyssop (agastache) flowers, petals plucked from stems
flake salt and freshly ground pepper
Sear fish flesh side down, adding 1/2 tsp butter 1 minute in. After 3-4 minutes turn to the second side, add a drizzle more olive oil, and baste filets with the hot fat.
Transfer filets to a plate and spoon aioli to top. Add the tomatoes and scatter flowers over all. Season with flake salt and freshly ground pepper, and eat at once.
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