2 tablespoons sea salt
4 fillets center cut salmon, skin on, scaled
1 large English cucumber, thin sliced
1 cup garlic chives, minced
2 cloves of garlic
1 cup Greek yogurt, non-fat
2 tablespoons coarse toasted black peppercorn
Kosher salt and freshly ground black pepper to taste
Place the sea salt on a plate. Press the salmon, skin side down firmly on salt. In a skillet coated with oil on medium heat, press the skin side down firmly in the pan. You may want to use another pan to ensure flat cooking. Cook until the skin is crisp and the gradation of cooking goes from well to rare on top, about 8 minutes. Meanwhile, mix together: cucumbers, garlic, garlic chives and yogurt; and season. Top the salmon with the black peppercorn. To serve; lay out a pool of salad and top with salmon, skin side up.
Redcliffe Sauvignon BlancCOLOR: Light straw
AROMA: Citrus and melon underscored by notes of fresh hay and bell pepper
TASTE: Full-bodied and lively, with intense flavors of grapefruit and passion fruit set against a backbone of racy acidity
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