Salmon

Score salmon filet with a knife, cutting a couple inches deep on the skin. This will help the skin crisp up and prevent the salmon from folding so that it cooks evenly. Season with plenty of salt & pepper, making sure it gets into the scores. On the stovetop, heat a pan with plenty of oil and let it get scorching hot. Just before it starts to smoke, add in your salmon skin side down. You will see the color of the filet start to change as it cooks. When the color change reaches the halfway point of the filet, that's when you flip it over. Then add in 3 to 4 garlic cloves, smashing them a little first to release the allicin. Add in fresh rosemary and thyme. Add plenty of butter, about 1/3 cup, and as it begins to melt and become infused with the fresh herbs and garlic, use a spoon to repeatedly pour the melted butter over the salmon filet. Do this for several minutes. Once fully cooked, take the pan off the burner and let the salmon rest for a few minutes before serving.

Chef Tristan served this salmon with roasted potatoes and spinach with bacon dust and fresh parmesan, a butternut compote, sun dried tomatoes, goat cheese and a drizzle of balsamic vinegar. Please, refer to video for inspiration.