• Salmon 200g
  • Yellow Carrot 20g
  • Red Radish 15g
  • Endive 15g
  • Green Herbs 15g
  • Salt 5g/to taste
  • Pepper 5g/to taste
  • olive oil 10g



  1. On to a plate, place the salmon, skin side up; drizzling some oil rub salt till it gets absorbed into the skin.
  2. place a large, non-stick frying pan, over medium-high heat, add salmon in the salmon to the pan skin side down and cook until skin is crisp – this may take approximately 4-6 minutes. Once the skin is cooked to crisp, flip the fish over and cook covered for a couple of more minutes until the fish reaches your preferred level of doneness. Once done plate the fish.
  3. On to another pan sautee, the diced Yellow Carrot and red radish with a little bit of olive oil and salt once cooked plate it next to the fish on the plate.


Tomato Concasse glaze



  • Cherry Tomato 30g
  • Balsamic Vinegar 15ml
  • Sugar 5gr
  • Salt 5gr
  • Black Pepper 3gr
  • Fresh Mint Leaves 2gr


Preparation Method

  1. On to a boiling pot of water, place the tomatoes into a pot of boiling water and gently blanch and cook for 15 to 40 seconds till the skins begin to peel off.
  2. Once the tomatoes reach such consistency, transfer it to a bowl of ice water and allow to cool for two to three minutes. When it is cool enough to handle, peel the skin from each tomato.
  3. Then cut them in half crosswise and remove the seeds; then finely dice them and mix it with the Balsamic Vinegar and all other ingredients; pour the glaze over the fish. Dot with chopped endive and garnish with the mint.