- 4 oz. salmon filet
- <1/8 tsp. kosher salt
In a saute pan, heat the olive oil. Season the fish with salt and pepper. Sear the fish skin-side up until it becomes golden in color, turn over and cook the skin until crisp and the internal temperature reaches 145 degrees F. Serve hot.
- 1/2 oz. diced mango
- 1/8 tsp. chopped cilantro
- 1/2 oz. diced pineapple
Combine mango, cilantro, pineapple, bell pepper and onion in a bowl. Stir. Cover and refrigerate.
- 1 head romaine lettuce
Preheat grill to medium-high heat. Peel away and discard any discolored outer leaves of romaine. Trim off the bottom of the lettuce, leaving the core intact. Cut the romaine heads lengthwise into 4 equal parts. Wash the romaine and allow to dry as much as possible. Mist the cut sides of the romaine with the olive oil, and grill briefly on each cut side just long enough to mark the lettuce.
- 1 egg yolk
- 1/4 tsp. minced garlic
- <1/8 tsp. Dijon mustard
- 1/8 oz. anchovy
- 1/8 tsp. grated Parmesan cheese
- 1/8 tsp. Tabasco
- 1/4 tsp. Worcestershire sauce
- 1 1/2 tsp. lemon juice
- 1/8 tsp. ground black pepper
- 1/8 tsp. kosher salt
- 3/8 tsp. white wine
- 2 tbsp. vinegar
- 1 1/4 tbsp. olive/canola oil (90/10 blend)
In a blender, add all ingredients except vinegar and oil. Blend, slowly add vinegar, and then drizzle in oil. Chill and serve.
Calories 450 (1881 kJ); Calories from fat 351; % Daily Value 1; Total Fat 39g 60%; Sat. Fat 8g 40%; Trans Fat 0g; Cholesterol 40mg 13%; Sodium 960mg 40%; Total carbs 16g 5%; Dietary Fiber 3g 12%; Sugars 5g; Protein 9g