1/4 C Dijon mustard
2 Tbsp. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 salmon fillets, 3 oz. each, skins and bones removed; patted dry
2 small black radishes, sliced thinly
2 small watermelon radishes, sliced thinly
2 Tbsp. olive oil
Micro greens and fennel pollen, to garnish
Combine mustard, mayonnaise, salt, and pepper in a bowl. Slather this mixture on the top of each salmon fillet. Using the Dijon mixture to adhere, layer radish slices on top in a geometric pattern.
Heat oil in a saute pan. Cook salmon, radish-side down until they are browned and fish is nearly cooked through, approximately three minutes. Flip and cooked for another two minutes; remove from pan.
Garnish with microgreens and fennel pollen.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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