Method

Salmon and Vegetables

1. In a sauté pan, heat canola oil until just under smoke point. Place the salmon in the pan skin-side-down and cook over medium high heat until skin is crisp.
2. Add a large tab of butter and baste, until salmon is just warm to the touch.
3. In a separate pan, toast the zucchini bread croutons in butter until warm and crisp on one side. Season with salt and set aside.
4. After croutons are removed, add a tablespoon of canola oil to the pan, place baby zucchini and pattypan squash cut-side-down and sear until golden brown. Season with salt.
5. In a small bowl, assemble two pickled pearl onions, one baby zucchini, frisée hearts and cured cucumbers.
6. Dress with reserved pickled pearl onion liquid.
7. Finish with 2 ounces of the reserved buttermilk-herb emulsion.

Zucchini Bread Croutons

Preheat oven to 350°F

1. Toast poppy seeds and caraway seeds in oven until aromatic.
2. In a bowl, whisk together sugar, eggs and vegetable oil.
3. In a separate bowl, thoroughly mix together flour, baking powder, baking soda, kosher salt and toasted poppy and caraway seeds.
4. Combine the dry mixture with the oil/sugar mixture.
5. Fold shredded zucchini into the mixture.
6. Spray a loaf pan with nonstick spray and line with parchment paper.
7. Pour zucchini mixture into the loaf pan and bake at 350 ̊F until toothpick is inserted and removed cleanly (about 25 minutes). Remove from oven and let cool. Cube into croutons.

Herb Emulsion

1. In a blender, add all ingredients and blend on high speed until emulsified and smooth.
2. Season with salt and set aside in refrigerator.

Salt-Cured Cucumber

1. Wash and remove seeds of cucumber with a spoon.
2. Cut in half lengthwise and then slice ¼-inch thick on a bias.
3. In a bowl, mix together cucumbers, salt and sugar and let sit at room temperature for 30 minutes, mixing every 10 minutes.
4. Refrigerate and use within 24 hours.