A recipe created by Melina Hammer
Ingredients:
- 2 6-oz sockeye salmon steaks
- 1 cup of your favorite olives - Picholine, Nicoise, and Cerignola pack a nice briny hit and retain their firm texture well
- 1 1/2 cups new or small Yukon gold potatoes, scrubbed and boiled until easily pierced with a sharp knife
- 3-5 colorful radishes, such as watermelon or green Luobo, sliced very thinly and tossed in olive oil and freshly squeezed lemon juice
- 1 handful haricot verts, steamed until bright green and shocked in an ice bath
- 1/2 cup baby greens, such as radish sprouts, micro chervil, sunflower sprouts, etc
- 1 avocado, split in half
- 1/2 cup fresh dill leaves
- 1/2 cup fresh parsley leaves
- 1 Meyer lemon, cut into wedges
- 5-9 caper berries, to garnish
- good olive oil, for searing
- kosher salt and freshly cracked pepper
To Prepare:
Blot any moisture from salmon steaks, season with salt and pepper, and allow them to come to room temperature, at least 20 minutes before cooking.
In a large cast iron pan over medium-high heat, add 1 tablespoon oil and heat until shimmering. Place the fish in the pan and sear undisturbed for 4-5 minutes. Turn steaks over and sear for 1 minute longer, basting them with the hot fat.
Transfer steaks to a serving platter and arrange all other ingredients in piles, alternating colors and textures. Season everything with freshly cracked pepper, and just a little flake salt on the avocado halves, potatoes, and radishes.
Eat at once.