Pistachio Almond Crust
1 Tbsp. "M'Ocean"
1/2 cup pistachios, shelled
1/4 cup sliced almonds, blanched
Place "M'Ocean", pistachios, and almonds in food processor. Pulse until coarse, about 20 seconds. Remove. Set aside.
Alaskan King Salmon
6- 7 oz. Alaskan King salmon fillets, scaled, skin on, pin bone out
2 Tbsp. olive oil
1 Tbsp. unsalted butter
Place pistachio almond crust on cookie sheet. Coat flesh side of salmon fillet only. Melt olive oil and butter in hot skillet over medium heat. Pan fry coated side of salmon until golden brown, approximately 1 minute. Flip over. Cook to medium rare. Remove from skillet. Set aside.
Avocado Butter
1/2 cup unsalted butter, softened
3/4 cup ripe avocado
2 Tbsp. chopped fresh cilantro
2 cloves garlic cloves, minced
1 lime, juiced
dash Tabasco
to taste sea salt and freshly ground black pepper
Whip butter in small mixing bowl until soft and creamy. In separate bowl, blend avocado, cilantro, and garlic. Add lime juice, salt, pepper, and Tabasco. Combine well with butter.
Roasted Corn Salsa
3 ears corn
1/4 cup roasted bell peppers, diced
6 medium shiitake mushrooms, stemmed
1 cup cucumber, peeled, seeded, diced
1 tsp. honey
1 lime, juiced
1 Tbsp. chopped scallions
1 Tbsp. chopped mint
pinch cumin
pinch cayenne pepper
to taste sea salt and freshly ground black pepper
On hot grill, charbroil corn and shiitake mushrooms approximately 2 minutes. Remove kernels with knife, shaving cob lengthwise. Julienne shiitake mushrooms. Set aside. Cool. Place kernels in mixing bowl with remaining ingredients. Gently toss. Season to taste with sea salt and freshly ground black pepper.
Presentation
1/2 cup arugula sprouts
2 Tbsp. pumpkin seed oil
Place salsa in center of large serving plate. Top with salmon. Spoon avocado butter atop salmon. Garnish with arugula sprouts. Drizzle plate with pumpkin seed oil.