Aioli:

1 egg

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

flake salt and freshly ground pepper

(optional) 3 stems anise hyssop (agastache) flowers, petals plucked from stems

 

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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