The Salmon

6-7 oz. wild king salmon filets, cut lengthwise, ½" thickness
¼ cup olive oil
The Crust
½ cup pistachios, shelled
¼ cup almonds, blanched & sliced
1 tsp. Madras curry
2 Tbsp. finely chopped chives
1 Tbsp. black sesame seeds
1 Tbsp. white sesame seeds
Place pistachios, almonds, curry, chives and sesame seeds in food processor. Pulse 20 seconds. Remove and set aside. Place pistachio mixture on cookie sheet. Dredge salmon filets, covering both sides. Pour olive oil into hot iron skillet. Sear both sides of salmon until golden brown, approx 1 minute per side. Salmon should be cooked medium rare. Do not overcook, or fish will be dry.

Avocado Butter

½ cup butter, softened
¾ cup ripe avocado
2 Tbsp. chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
* salt & pepper to taste
* dash of Tabasco

Whip butter in small mixing bowl until soft and creamy. Blend in avocado, cilantro, and garlic. Beat in lime juice, salt, pepper & Tabasco. Set aside at room temperature.

Spring Harvest Vegetables

12 baby corn, cleaned
¼ lb. yellow wax beans
¼ lb. French green beans
½ lb. purple potatoes, diced
12 red tear drop tomatoes, halved
12 yellow tear drop tomatoes, halved
2 fresh hearts of palm, thinly sliced
½ cup finely julienned fennel
1 tsp. honey
1 lime, juiced
¼ cup hazelnut oil
¼ cup Verjus
1 Tbsp. scallions, chopped
1 Tbsp. mint, chopped
pinch cumin
pinch cayenne pepper
** sea salt and freshly ground black pepper

Bring 1 gallon water to boil in large pot with ½ tsp sea salt. Cook baby corn, yellow wax beans, and green beans 2-3 minutes, or until al dente. Remove. Shock in ice water bath. Drain. In boiling water cook purple potatoes until tender. Remove. Shock in ice water bath. Drain. Combine baby corn, beans, and potatoes with remaining ingredients. Toss gently. Season to taste with sea salt and freshly ground black pepper. Set aside.

Presentation

6 society garlic flowers
6 nasturtium flowers
6 chive buds
1 cup microgreens
1/3 cup pistachio oil
Place portion of spring harvest vegetables in center of large serving plate. Top with salmon. Top salmon with teaspoon of avocado butter. Garnish with garlic flower, nasturtium flower, chive bud, and microgreens. Drizzle pistachio oil around plate.