Recipe

Green gazpacho sauce

1. Place tomatillos and cucumber on a large platter.
2. Salt and let sit 20 minutes, then rinse in very cold water.
3. Combine tomatillos, cucumber, jalapeno, watercress, onions, young garlic, bread and lime juice and blend until chunky/smooth.
4. Blend in the oil in a slow and steady stream.
5. Season to taste and set aside.

Pickled onions

1. Combine the water, vinegar and pickling spice in a saucepan and bring to a boil for 2 minutes.
2. Strain off solids.
3. Place the onions in a large bowl, pour the hot pickling liquid over onions.
4. Cool at room temperature.

Haricots verts

1. Wash beans, remove the root nub and slice each bean on the diagonal into ½ inch pieces.
2. Bring water and salt to a rolling boil.
3. Put the beans into a strainer and blanche in boiling water for 30 seconds.
4. Immediately plunge strainer and beans into a large bowl of ice cubes and water to stop cooking process.

Salmon sous vide

1. Rub the fish with some olive oil and season.
2. Seal in an immersion bag and cook at a constant 120°F/50°C for 15 minutes in an immersion bath with circulator.
3. Chill in an ice water bath and refrigerate. 

Assembly

1. Heat 1 tbsp of olive oil in a sauté pan over medium heat.
2. Add the haricot verts and diced pickled onions and sauté until hot - reserve, keeping hot.
3. Remove cooked salmon from bags.
4. Heat a heavy cast-iron pan until it is very hot.
5. Sear the top sides of the salmon in the pan to get a really nice crust on the fish - 1 to 2 minutes.
6. Place ¼ cup of gazpacho sauce in the middle of each plate, top with the sautéed haricots verts and pickled onions.
7. Place the seared salmon on top and drizzle with a little olive oil. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography