Written by Teri Gentes
- 16 oz fresh organic or wild salmon fillets (skinned) or 1 inch thick tuna steaks
- 1 large clove of fresh garlic – cut in half
- Olive, grape seed, or coconut oil
- 1 tbsp coarse Himalayan pink, black or grey sea salts, (Fleur de Sel, Le Paludier, Smoked Sea Salt)
- 3 cups leafy greens
- Coarsely ground black pepper and/or black sesame seeds or Chia or additional colourful sea salt flakes
- 1 organic lemon – juiced (zest first and set aside)
- Garnish: lemon zest, dill, fresh horseradish-grated, chili sauce, maple syrup, Dijon, toasted sesame oil.
- Rub fillet or tuna steaks with garlic halves and brush with oil.
- Lightly coat the fillet or steak with rock salt crystals pressing gently to adhere.
- Heat a cast iron pan over high heat. Add a little grape seed, olive, or coconut oil and quickly sear both sides of fish to bronze. Only a minute or so per side, so that fish is cooked just on the outside and very pink on the inside.
- Allow to cool for a few minutes. If using tuna, slice thinly, fan, or pinwheel and arrange over a handful of greens. For salmon, it may be too flaky to slice, so cut into serving size portions and lay over greens. Drizzle evenly with lemon juice.
To serve: Choose your preferred garnishes and arrange artfully on each plate. Round the meal out with Wasabi spiked parsnip or sweet potato purée and wow your taste buds with the sweet, spicy, salty, and citrus flavours.