4 6-ounce Salmon filets

1-2 Shallots (small dice)

1/2 Cup White Wine Vinegar

2 Cups Heavy Cream

1 Vanilla Bean

1-2 Threads of Saffron

3 TBSP Unsalted Butter

1 Lemon

Salt & Pepper

VANILLA SAFFRON SAUCE

1.  Melt 1 TBSP of butter and sweat shallots until translucent.  Add vinegar, bring to simmer, and reduce.  Add cream, saffron thread(s) and vanilla bean*. Reduce to nappe**.

* Before adding the vanilla bean to the sauce, slice the vanilla bean lengthwise and peel open to expose the vanilla seeds inside the pod.

** Nappe is the desired consistency of the sauce.  To test, dip a spoon in the sauce and cover.  Draw a line in the sauce on the back of the spoon.  If the sauce does not run below the line, the sauce has reached the desired consistency.

SALMON

1. Brush salmon filets with a little bit of olive oil and season with salt & pepper.

2. Place filets on hot grill, skin side down, and cook to medium (about 4 minutes per side).

PLATING

1. Take vanilla saffron sauce and spoon over salmon filets.  Garnish with vanilla bean or lavender (pictured).

8 large organic eggs
½ t Salt
½ t freshly ground black pepper
2 T minced chives
1/3 C Sour Cream
1 T Unsalted Butter
1 T Extra Virgin Olive Oil
1/3 C Shallot (chopped)
2 C ½-inch Diced Mushrooms (I like to use either crimini, white alba, or golden chanterelles)
12 Boston Lettuce leaves
1 T Extra Virgin Olive Oil
½ T Finely Chopped Garlic
Salt
Pepper
1 Black Truffle (shaved) – if you cannot find black truffles, as they are seasonal, truffle oil is a nice substitute

1.    In a medium bowl, beat the eggs with the S&P, chives, and sour cream until fluffy and well mixed (about 1 minute).

2.    Heat the butter and oil in a medium sauté pan. Add the shallots and the mushrooms and cook for about 3 minutes, or until tender.

3.    Mix extra virgin olive oil, garlic, and salt and pepper and brush the bowls of the leaves.

4.    Add egg mixture to the mushrooms in the skillet over medium heat, and scramble in the pan using a rubber spatula for about 3-4 minutes, leaving the eggs set, but just a little loose.

5.    Divide the eggs in the lettuce cups and sprinkle shaved truffles on top.

½ C Orange Marmalade
1 T Brown Sugar
2 t Soy Sauce
2 t Sesame Oil
2 Garlic Cloves (crushed)
3 T Rice Wine Vinegar
4 6-ounce Salmon Filets
½ C Toasted Sesame Seeds

1.    Combine the marmalade, soy sauce, sesame oil, brown sugar, garlic cloves, and rice wine vinegar.  Brush the mixture on both sides of each of the salmon filets.

2.    Marinate for at least 2 hours.

3.    Toast sesame seeds in pan over medium heat.

4.    Grill salmon filets for about 4-5 minutes per side.

5.    Remove from grill.  Slice each filet into 3 pieces and top with toasted sesame seeds.