3 wild Salmon fillets
Freshly ground black pepper
1 tablespoon olive oil
1 head Cauliflower
6 ounces green beans, ends trimmed
1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
1 pound Roma tomatoes, cut into 1-inch cubes
4 hard boiled large eggs, peeled and sliced into thin rounds
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
Anchovy Dressing, recipe follows
Lightly season the salmon on both sides with grill seasoning, salt and pepper.
In a large skillet, heat the oil over high heat. Add the salmon and cook on both sides until seared and medium inside, 3 to 4 minutes per side. Place on a plate, let cool, then refrigerate until needed.
Steam cauliflower until tender, about 3 to 4 minutes and refrigerate until ready to serve.
Steam the green beans until tender, about 4 minutes and refrigerate until ready to serve.
On a large plate, arrange the lettuce across the bottom. Top with the chilled cauliflower and green beans, then the tomatoes, eggs, and olives. Slice tuna and arrange over the top of the olives. Drizzle the dressing over the top and serve.
2 tablespoons anchovy paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1 teaspoon Worcestershire Sauce
In a medium bowl, combine anchovy paste, salt, pepper, and garlic. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and adjust the seasoning to taste. Cover and refrigerate until ready to use. Yield: about 1 cup