Salmon Peperonata, Cured Black Olives, Basil Oil

Salmon Peperonata, Cured Black Olives, Basil Oil

Equipment Needed

• Pot

• Sautee Pan

Ingredients Needed

• 8 oz Salmon Filet

• 3 Bell Peppers, different colors

• 1/2 White Onion, sliced

• 3 cloves Garlic

• 2 cups Tomato Sauce

• 4 Tb Olive Oil

• 3-4 Pieces Cured Black Olives, pitted

• 5-6 Basil Leaves for Garnish

• 1 Tb Basil Oil

For the Peperonata

Start by slicing the white onions, bell peppers and garlic. Start by sauteeing the white onions and garlic. Add in the bell peppers and sweat. Next, before the onions and peppers start to color, add in the tomato sauce. Finish cooking by braising with the tomato sauce. Cook until the peppers are tender and finish with salt.

For the Salmon

Start by heating up plenty of oil in the pan. Season the salmon with salt and lay in the pan, skin side down. Press until the salmon stops tensing. Occasionally baste in olive oil to cook from the top side as well. Finish cooking in the pan by continuously basting and flip the salmon at the last 20 percent of cooking time. Remove from the pan and let the excess oil drain off on paper towels.

For the Basil Oil

Blanch 2 cups of basil leaves in boiling water. Blanch until the color turns one shade darker and leaves are wilted then transfer to an ice bath to cool. Using a cheesecloth, squeeze all the excess liquid off and Place into a blender. Blend on high with 1 cup of neutral oil. Blend until the puree breaks from the heat caused by friction and gentle steam is coming from the top of the blender. Strain the mix through a chinois lined with cheesecloth into a bowl and reserve.

For the Plate

Start by making a pile of the Peperonata in the center of the plate. Place the salmon on top and the pitted, cured black olives on top. Finish with basil leaves and a drizzle of basil oil.