Courtesy of

Executive Chef

Jeremy Critchfield

Serves 4

For the Salmon

4ea, 4oz. King salmon fillets

2T. whole grain mustard

For the salad

6oz. Fennel, cut in strips

3oz. Carrot, sliced thin

2oz. Red and yellow bell peppers, julienne

1oz. Fresh ginger root, peeled, sliced thin

4oz. Yukon gold potatoes, sliced thin

2oz. Broccoli stem, peeled and sliced thin

2T. tarragon leaves

2oz. Extra virgin olive oil

to taste, sea salt

For the sauce

6oz. Very ripe rainier cherries

1oz. Rice wine vinegar

Directions

Preheat oven to 300 F. Place all salad ingredients in a mixing bowl and toss. Place four equal
mounds of salad in the bottom of a baking dish. Spread the mustard on the salmon fillets and
place the fish on the salad. Place in oven for approximately 10 minutes. Place cherries and
vinegar in a sauce pan and bring to a simmer, cover with lid and cook on very low heat. Stir
often using a wooden spoon, mashing the cherries as you do. Using a spatula, place each
salmon fillet and it's salad in the center of the plate. Spoon sauce around and garnish fish with
a fennel frond.

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