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Minute of Salmon
Ingredients
| * | 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 |
Instructions
| 1 | Slice 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. |
| 2 | To 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. |
| 3 | Preheat 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. |
| 4 | Top with tomato salsa, pepper cress and serve while still warm. |
Source
Chef Jonathan Gushue, Truffles, Four Seasons Toronto, Ontario, Canada