Carmelized Tasmanian Salmon with Cool Summer Salad Carmelized Tasmanian Salmon with Cool Summer Salad 1 portion Luigi Tripodi, Sysco Metro New York - 1st place (tie) Savory, 2011 Art of Flavor Recipe Competition • 6 oz. salmon, square cut, skin on • sea salt (to taste) • oil Method: 1. Score salmon skin and season with sea salt. 2. Marinade salmon for 4 hours. 3. Remove salmon from the marinade and pat dry, discard marinade. 4. In a sauté pan over medium high heat add small amount of oil. 5. Add salmon skin side down and sear until crispy. 6. Turn salmon and cook to rare-medium rare. 7. In the mixing bowl with potatoes, onions and tomatoes, season with a pinch of salt and pepper. 8. Add 1 tbsp. of salad dressing and toss lightly. Carmelized Tasmanian Marinade: • 1 oz. miso paste • 3 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 oz. sweet soy sauce • 2 oz. coconut milk • 1/2 tsp. palm sugar • 1/4 tsp. ginger, chopped • sea salt (to taste) Method: 1. In a small mixing bowl, add marinade ingredients and mix until combined. 2. Add salmon and let marinade for 4 hours. Cool Summer Salad: • 1 Peruvian purple potato, peeled and cut into 3/8 inch dice • 1 Yukon gold potato, peeled and cut into 3/8 inch dice • 3 oz. Heirloom tomatoes, (preferred red and yellow currant zebras, cut in half) • 2 cipollini onions, peeled • Pea tendrils and Borrage cress (a few strands each) • salt and pepper (to taste) Method: 1. In a large sauce pan, boil salted water. 2. Add 6 (3/8 inch) potato pieces and cipollini onions and blanch in salted water. 3. Cook until tender. Cool and set aside. 4. Cut onions in half. 5. Cut tomatoes in half. 6. In a medium mixing bowl, place potatoes, onions and tomatoes and set aside. Cool Summer Salad Dressing: • 1 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 oz. coconut milk • 1 oz. extra virgin olive oil • 1/4 oz. palm sugar • 1/4 oz. rice vinegar • 12 pumpkin seeds, toasted • 5 whole leaves of cilantro • pinch of poppy seeds • pinch of red curry paste • pinch of sea salt • pinch of black pepper Method: 1. In a small mixing bowl with a cover or a large zip close bag, add all ingredients, cover and shake until blended but not emulsified. 2. Set aside. Serving Suggestion: On a 12 inch plate or a shallow rimmed bowl, arrange small amount of potato, onion and tomato mixture and scatter remainder around plate or bowl. Place cooked salmon on top of potato, onion and tomato mixture and top with pea tendril and borrage cress. Spoon dressing on top salmon and around the plate or bowl.