*This recipe contains a vegetarian alternative using Tempeh

Jasmine Rice

1 C Jasmin Rice

1 1/2 C Water

Place rice in a pot and wash thoroughly with water until water runs nearly clear.  Tip the pot and drain off the water.  Place 1 1/2 C water to pot and cover.  Cover the pot and place over medium heat and bring to the boil, approximately 5 minutes.  As soon as rice starts to boil, reduce heat to lowest temperature and cook covered till done, approximately 10 minutes.  Fluff rice with a fork and cover to keep warm.  

Thai Vegetable Curry

1 Tbsp Coconut Oil 

1 C diced Carrot

2 C quartered Mushrooms

1 Tbsp sliced Garlic

1 /2 C fine diced White Onion

4 Tbsp Thai Red Curry Paste

1 1/2 C Chicken or Vegetable Stock

1 x 400 mL can Coconut Milk

1 C halved Green Beans

1 C julienne Red Pepper

1 C julienne White Onion

Sea Salt for seasoning

freshly cracked Black Peppercorns for seasoning

Lime wedge for plating

fresh Cilantro for plating

Heat a pot to medium high heat, add coconut oil followed by mushrooms and carrots.  Allow the vegetables to brown on all sides.  Add garlic and diced onion and allow them to brown.  Add curry paste, stock and coconut milk and mix till all combined.  Reduce heat to medium and simmer till the sauce reduces and thickens slightly, approximately 12 minutes.  Add beans, peppers and onions, and simmer for another 5 minutes or so, making sure to keep vegetables crisp but still tender and hot.  Season with salt and pepper,  remove from the heat, cover and keep warm.  

Lime and cilantro will be used in final plating.  

Salmon / Tempeh

1 1/2 Lbs Salmon filet (skin on) OR 230 grams Tempeh

1/2 Tbsp Coconut Oil

Sea Salt for seasoning

freshly cracked Black Peppercorns for seasoning

Cut the salmon or tempeh into 4 equal portions.  

Heat a skillet to medium high heat and add coconut oil.  Season salmon or tempeh with salt and pepper on both side and place skin side down (salmon) in the pan first.  Cook till skin in crispy and browned and salmon begins to cook through, approximately 5 minutes.  Using an offset spatula or a fish spatula, gently and slowly flip salmon or tempeh and repeat till cooked to desired doneness.  Salmon should take another 5-7 minutes.  Remove pan from heat and begin to plate your meal. 

Orange Glazed Salmon

• 1 1/2 C freshly squeezed Orange Juice
• 1 1/2 lbs skinless Salmon filet
• freshly ground Black Peppercorns to season

Preheat oven to 400 degrees Fahrenheit.  

Place orange juice in a small skillet and simmer over low medium heat until the liquid is reduced to 1/4 C total volume, this should take approximately 30 minutes.  

While the orange juice is reducing, trim the belly and back of filet so that you have a rectangular piece of salmon.  Slice salmon into 8 x 1/2” thick slices.  Turn each piece on the side so that largest flat side is up, each piece should be 4” long x 1” wide.  Place sliced salmon onto a parchment lined tray and season with black pepper. 

Roast in oven for 3 minutes then remove from oven and allow to cool to room temperature.  

Once both are fully cooled, brush on an even layer of orange glaze on top of the salmon and set aside for assembly below.  

Rye Toast Points

• 4 pieces of Dark Rye Bread
• 1 Tbsp Extra Virgin Olive Oil
• Kosher Salt to season
• freshly ground Black Peppercorns to season

Preheat oven to 400 degrees Fahrenheit.  

Remove the crusts of the bread and cut each slice of bread into rectangles that are 4” long x 1” wide.  Place on a parchment lined tray and drizzle evenly with olive oil and sprinkle with black pepper and kosher salt.  

Place in oven for 4 minutes.  Remove from oven and allow to cool fully.  

Cilantro Ginger Pesto

• 2 C loosely packed fresh Cilantro
• 1 thumb peeled fresh Ginger
• 1/4 C Extra Virgin Olive Oil
• pinch of Kosher Salt

Puree all ingredients together in a food processor or blender and set aside. 

Putting It Together

• 24 very thinly sliced pieces of mini cucumbers
• Large flake Maldon Sea Salt for garnish

Spread a thin layer of cilantro ginger pesto on top of rye toast points. 

Using an offset spatula, place glazed salmon on top of the pesto smeared bread.  Add 3 slices of shingled cucumber sliced on top of the salmon and sprinkle with large crystal sea salt.  

Serve immediately.