Recipe

Grilled flatbread

1. Lay room temperature dough on cutting board. Dust surface lightly with all-purpose flour. Turn over and roll in one direction to make an elongated oval 8" by 4".
2. Transfer to baking sheet lined with paper. Cover with plastic wrap & refrigerate for 30 minutes.
3. Grill dough on either side to mark.
4. Cool and reserve in refrigerator until needed.

Ginger fig spread

1. Place fig spread in stainless steel bowl. Stir in remaining ingredients. Transfer container and cover with plastic wrap, & refrigerate. Place all ingredients except oil, salt & pepper into a blender and puree until smooth.
2. Add oil slowly with blender on low.
3. Season to taste then transfer plastic squeeze bottles & refrigerate.
4. Discard any product not used within 3 days.

Green onion aioli

1. Combine mayonnaise and spring onions in food processor. Pulse until very smooth. Season to taste.
2. Transfer to container, cover with plastic wrap & refrigerate.

Togarashi salmon

1. Put togarashi spice in a small tray or on a plate & roll salmon in it until coated on all sides.
2. Heat cast iron skillet until very hot.
3. Sear top side of salmon to get a nice crust (1-2 minutes).
4. Finish in 375°F/190°C degree oven to desired internal doneness.
5. Return skillet to medium heat. Add butter. Rapidly baste salmon with butter.
6. Transfer salmon to a plate lined with a towel. Let excess butter be absorbed by the towel.
7. Reserve, keeping warm.

Assembly

1. Heat grilled flatbread in 400°F/200°C oven for 2 minutes.
2. Lay flatbread on cutting board.
3. Brush surface with gingered fig spread.
4. Transfer flatbread to plate.
5. Place watercress in a bowl add rice wine and toasted peanut vinaigrette then toss.
6. Lay watercress on flatbread.
7. Break togarashi salmon into large pieces and arrange on flatbread.
8. Drizzle with green onion aioli. 
9. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography