As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal
Entree
8-10 portions Wild Salmon
2 Tablespoons Grape seed Oil
Salt and pepper
Emulsion
6 Beautiful Organic Yellow Tomatoes
2 Tablespoons Fresh Olive Oil
1/2 Lemon
Ratatouille
2 or (16 baby) Green Zucchini (outsides diced)
2 or 16 (16 baby) Gold Zucchini(outside diced)
2 Small Young Eggplants (peeled and diced)
8 cipollini
1/4 or 1 Medium Spanish onion (diced)
1 pint halved red & yellow teardrop Tomatoes
2 Red Bell peppers Diced
2 Table spoon Olive Oil
2 tsp fresh minced garlic
2 tsp Dried Oregano
1 oz chopped Fresh Basil
Intense Basil Oil (optional)
3 cups Fresh Basil Leaves
1 cup Olive Oil
Garnish (optional)
Micro Greens
Micro Basil
Fleur de Sel
Ratatouille – Yield 6 cups cooked
Mix everything in bowl except fresh basil and roast on sheet pan for 12 minutes at 400 degrees on top shelf in oven. Pull from oven let cool for 5 min and toss in basil. Chill and serve
Intense Basil Oil – Yield 3/4-cup
Measure out 1 cup Olive oil in blender and place blender in freezer (optional).
Blanch Basil in salted boiling water for five seconds, immediately shock in ice water. Lightly squeeze basil removing excess water and add 1/3 basil to blender /oil. Start blender on low-5 seconds, then increase to high and add another third-run for 20 seconds and add the rest of the basil and blend for 30 seconds longer. Strain through cheesecloth or fine sieve.
Emulsion – Yield 4 cups
Halve tomatoes and squeeze into strainer above bowl discarding tomato water and seeds. Save water for another use. Put tomato flesh in blender with lemon juice, olive oil and salt and white pepper. Blend until emulsified.
Season both sides of Salmon with fine sea salt and freshly ground black pepper. Lightly massage salmon with Canola or Grape seed Oil and let sit on kitchen counter for 10 minutes to allow fats to bind and fine oily skin to form. Place Salmon on clean, hot grill and cook for 1-1/2 minutes: turn 90 degrees and cook for another 1-1/2 minutes.
Carefully flip salmon over and cook for 2 more minutes or desired temperature. Take 4 oz ladle of emulsion and smooth out into circle on plate. Place mound of ratatouille in center and salmon on top, place micro greens in bowl and season with a drop of basil oil and fine salt, turn into mounds and place on top of salmon.
Drizzle Basil Oil on outer side and enjoy!