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Ingredients

• 1 x 4 ounce skinless boneless salmon, fillet
• 2 c. extra virgin olive oil
• 5 x bay leaf
• 5 sprg fresh thyme
•     The Black Olive Tapenade
• 1/2 c. black olives
• 1/2 c. shallot, minced
• 4 x anchovy
• 1 Tbsp. capers
•     juice and zest of one lemon
• 1 Tbsp. extra virgin extra virgin olive oil
• 1/2 c. mint, leaves
•     The Merlot Sauce
• 1 c. Merlot
• 1 c. cream
• 1/4 c. butter
• 1 x salt and pepper, to taste
•     The Lime Cured Ceviche
• 1 x 8 ounce salmon, fillet, cubed
• 1/4 c. fresh dill, minced
• 1 x avocado, peeled, seeded, and, cubed
• 2 Tbsp. red onion, chopped
• 1 Tbsp. extra virgin olive oil
•     juice and zest of 2 lemon
•     juice and zest of 2 lime
•     The Cucumber Salad
• 1 x English cucumber, julienned
• 1 Tbsp. lowfat yoghurt
•     juice and zest of one lime
•     The Crisp Skin Fillet
• 1 x 4 ounce salmon, fillet, (with skin)
• 2 Tbsp. extra virgin olive oil
•     The Fiddlehead Sauce
• 3 c. fresh fiddlehead
• 1 Tbsp. butter
•     The Poached Rhubarb
• 1 c. red wine
• 1 c. sugar
• 5 x star anise
• 1 stalk rhubarb

Description

Trim Fillet To Approximately 8 Cm X 8 Cm (3" X 3"). Fillet Should Be Equal Thickness Throughout. In A Saucepan Gently Heat Extra Virgin Olive Oil With Bay Leaves And Thyme Sprigs.…

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