INGREDIENTS

• 1 lb Salmon Fillet skin-on, belly flap removed
• 2 oz olive oil
• 2 oz Olive Cured Tomato diced
• 2 oz Calamata Olive diced
• 2 oz cucumber peeled, diced
• ½ oz Fresh Thyme rough chopped
• ½ oz Fresh Dill rough chopped
• 2 oz Lemon Juice (fresh plus zest)
• ½ oz Sea Salt to taste
• ¼ oz Fresh Cracked Pepper
• 4 ea Shishito Peppers charred

INSTRUCTIONS

1. Dust salmon fillet with salt, and pepper. Drizzle with ½ oz. of olive oil. Grill over medium heat for 4-5 minutes per side.
2. Combine remaining olive oil, tomato, olives, cucumber, thyme, dill, and lemon juice. Adjust seasoning with salt and pepper – hold at room temperature and allow to macerate.
3. For service, drizzle 2-3 ounces vinaigrette onto service plate. Place salmon fillet on plate and garnish with charred Shishito Pepper.
4. Optional Garnish: dill sprigs, shaved cucumber