Recipe courtesy of Chef David Warner of JRDN restaurant at Tower 23 Hotel in San Diego California.
ingredients
Loch Duart Salmon Salad
Yellow Tail Salad (Hamachi)
Seared Ahi Tuna Salad
directions
Toast focaccia and drizzle with walnut oil.
Place frisee, pomegranate seeds, and meyer lemon segments in a bowl. Drizzle with lemon oil or extra virgin olive oil. Toss lightly to coat.
Arrange salad on plate and top with loch duart salmon. Season with sea salt.
Serve with toasted focaccia.
Combine amaranth, kumquat, and pickled radish with lemon oil or extra virgin olive oil. Toss lightly to coat.
Place salad on plate and top with yellow tail. Season with sea salt.
Heat pan with oil to almost smoking. Sear tuna in pan with Chinese spices for 5-10 seconds per side. Remove from heat and cut into thin slices.
Combine mache with fennel and persimmon. Drizzle with lemon oil or olive oil and toss lightly to coat.
Place salad on plate and top with ahi tuna. Season with sea salt.