Ingredients: Multiply ingredients and measurements for more people

7 oz wild salmon
¼ tsp. kosher salt
1 oz. butter
5 oz. potato cake
2 oz. watercress vinaigrette
3 oz. Pico de Gallo
1 each, watercress sprig

Procedure: Season salmon with kosher salt and sear with butter in a sauté pan until done. To plate: Place mashed potatoes on the center of a serving plate, surround the potatoes with the watercress vinaigrette. Arrange the seared salmon on top of the mashed potatoes. Crown the salmon with Pico de Gallo with a watercress sprig. 

Watercress vinaigrette ingredients:

1 oz. Champagne vinegar
1/4 bunch watercress, hydroponic
1/2 cup canola/olive oil mixed
1/4 tsp. freshly minced garlic
1/2 tsp. freshly minced shallots
1 tsp. granulated sugar
1/2 tsp. kosher salt
1/2 tsp. yellow mustard
1 pinch of ground black pepper

Procedure: Combine vinegar, mustard, watercress and mix until pureed in a blender. Slowly add oil, finish with garlic, shallots and salt and pepper.

Mashed potatoes ingredients:

5 oz left over mash potatoes--- pan sear in canola oil
2 TBS chives mixed in

Procedure: Mold into a round patty

Pico de gallo ingredients:

1 TBS. radishes, 1/4 inch diced
1 TBS. English cucumber, ¼ inch diced and seeded
2 tsp. white onions, 1/4 inch diced
1 1/2 TBS. watercress, 1/2 inch sliced
2 tsp. fresh lime juice
1 tsp. oil, blended, canola and olive oil
1 pinch of kosher salt
1/4 each avocado, 1/2 inch, sliced

Procedure:

Mix gently and set aside until ready to use.

January 2008