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Minute of Salmon
Makes 4 Servings
*1 pound sockeye salmon fillet
*1 clove garlic, minced
*3 tablespoons extra virgin olive oil
*3 yellow tomatoes, seeded and diced
*1 red pepper, roasted, peeled and diced
*Salt and freshly ground black pepper to taste
*30 grams (1 ounce) pepper cress
1Slice the salmon fillet across to 1/8-inch thick pieces. Spread out one layer of the salmon on 4 ovenproof plates. Wrap in plastic wrap and refrigerate to set.
2To make the tomato salsa, quickly fry the minced garlic in olive oil for 10 seconds; then add the tomato dice. Toss quickly and spread out on a baking sheet to cool. Add the diced pepper and season to taste with salt and pepper.
3Preheat your broiler. Season your salmon plates with salt and pepper and place under the broiler for 30 seconds or until it starts to turn color.
4Top with tomato salsa, pepper cress and serve while still warm.
Chef Jonathan Gushue, Truffles, Four Seasons Toronto, Ontario, Canada