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Chef Kevin Davis, Steelhead Diner, Seattle, WA
Serves 2
Ingredients
1 pound Fillet of Bristol Bay Sockeye Salmon, skin and pin bones removed
4 Small domestic mushrooms, sliced
2 Ripe Roma tomatoes, julienned
1/4 Small red onion, finely julienned
2 T White wine
1 Large lemon (zest ½ for mixture and juice)
½ bunch Basil, julienned
6 Kalamata olives, stoned and sliced
2 cloves Garlic, finely chopped
1 T Capers
2 T Extra virgin olive oil
2 T Unsalted butter, cut into small cubes
2 tsp Kosher salt
¼ tsp Freshly ground black pepper
Method
- Preheat oven to 500 degrees.
- Place salmon fillet in a shallow baking pan.
- Season with ½ teaspoon Salt and 1/8 teaspoon freshly ground black pepper.
- In a small bowl, add remaining ingredients, including remaining salt and pepper. Mix well.
- Spread mixture evenly on top of fillet.
- Place in oven, bake for 15 minutes, or until desired doneness depending on the size of fillet.
- Remove from oven and divide into two portions.
- Plate and top with remaining pan juice and serve. Enjoy!
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