PICK UP
1          ea        salmon filet, 180gm portion, brined
30        gm       oil, grapeseed
1          ea        jasmine rice portion
45        gm       cauliflower rice
60        gm       water
15        gm       almonds, chopped marcona
5          ea        dill pluche
5          gm       mint, chopped
15        gm       vinaigrette, lemon

Season the salmon filet on both sides with salt. On a 425F griddle, add the grapeseed oil, then place the salmon “skin” side down. Cook 75% of the way on this side, turn to finish the desired temperature. Top with lemon vinaigrette to rest.

In a non-stick pan, add the rice portion, cauliflower and water. Heat through and adjust seasoning as needed.

PLATE – Large SVB Round

Mound the warmed rice into the center of the plate and gently press to spread. Add the almonds and herbs over the top of the rice. Add the salmon over the top with a point of the salmon towards the logo. Serve immediately

SALMON BRINE
1000 gm water
100 gm Salt

Add both to a pot and heat through just to dissolve the salt. Cool completely before use.

RICE, JASMINE TURMERIC
                        SET 1
1400    gm       water
140      gm       garlic, peeled
84        gm       tumeric, peeled chopped
480      gm       green onion, whites only
1.2       gm       saffron
84        gm       salt
                        SET 2
2200    gm       water
                        SET 3
2270    gm       jasmine rice

Combine all ingredietnts in set 1 in a vita prep and blend until fully smooth. Combine blended set 1 with set 2 in a pot and bring to a boil. Place set 3 in a 400 hotel pan and pour the boiling ingredients over. Wrap in plastic, then wrap in aluminum foil. Bake at 350F/ 50%/ fan 3. Remove from oven, remove covering and fluff rice with a fork. Transfer to a parchment paper lined sheet tray and cool. Portion in cup delis to 120g.

CAULIFLOWER RICE
4 ea white cauliflower, whole
4 ea yellow cauliflower, whole

Blend in robocoup until rice size

VINAIGRETTE, LEMON
462      gm       juice, lemon
422      gm       oil, olive
215      gm       oil, grapeseed
30        gm       salt, kosher
9          gm       pepper, ground black

Add all ingredients in a vita mix and blend until fully emulsified. Taste, adjust seasoning if needed.