ARROZ CON SALMÓN­­

Sautéed Spinach:

• 3g sliced garlic
• 60g baby spinach (1 full quart)
• less 1g lemon juice
• less 1g sherry vinegar
• Kosher Salt

Salmon:

• 112g | 4oz skin-on Atlantic salmon

• 1 soft boiled egg
• 80g steamed black rice
• 3g Fresh mixed herbs of escalivada
• 65g | 1/2 avocado
• 3g lemon juice
• 1g Toasted Coriander Salt
• Kosher Salt
• Cracked Black Pepper
• Extra Virgin Olive Oil

Spinach:

• Lightly sautéed the spinach with garlic, olive oil, sherry, salt and lemon juice.

Salmon:

1. Season the salmon with kosher salt & cracked black pepper on the flesh side.
2. Pat the skin side dry with a C-fold towel.
3. Heat 30g of blended oil to nearly smoke point in a saute pan over medium-high heat.
4. Gently lay the skin-side of your salmon into the hot saute pan, Gently press to flatten the skin to the bottom of the hot pan.
5. Lower the heat to medium.
6. Cook, skin-side down until the skin starts to crisp, takes on some color, & releases easily from the pan.
7. Transfer the salmon to your oven to finish cooking to the the guest's requested temperature (or medium rare if not specified)

Plating:

1. Add the steamed rice to your bowl, top center at "midnight"
2. Add the salmon below the rice at "6 o'clock"
3. Slice your avocado & place to the right of the salmon.
4. Place the sautéed spinach to the left of the salmon.
5. Cut the soft-boiled egg in half, along it's axis. Set each half in the bowl, one on each side of the bowl.
6. Garnish the top of the dish with the Escalivada herb mix.
7. Squeeze some lemon juice over the top.
8. At the pass, drizzle with extra virgin olive oil & top with cracked black pepper, toasted coriander salt on the salmon, avocado & egg.

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