Salmon with Vegetables

1 Salmon filet

Extra Virgin Olive Oil

2 Shallots

1 cup Washington red wine

1/2 cup Maple sirup

50 g Dark chocolate

1 cup Washington white wine

50 ml Cream

100 g Unsalted butter

1 Orange (juice and zest)

200 g Firm papaya

50 g Fresh ginger

1/2 cup Sugar

250 g Smoked bacon

Farm vegetables

Salt

Chop shallot for both sauces.

Reduce red wine by half with maple syrup and 1/2 of the diced shallots. Remove from the heat and add dark chocolate. Season.

Reduce white wine and the rest of the diced shallots until dry. Add cream and season – on a low heat add small cubes of chilled butter.

Cut papaya in cubes and ginger in small strips – cook with sugar and the same amount of water.

Bake the smoked bacon until dry. Then chop using the food processor.

Scale the salmon, wash under cold water dry then cut in high cubes, leave the skin on.

Season the salmon with salt.

Cook the salmon in a hot non stick pan, with olive oil, ¾ on the skin side, ¼ on the over side.

Garnish the dish with turned vegetables (pan fried with butter) or stuffed vegetables with mushrooms (and baked).

Decorate the plate, 4 cubes of salmon, 3 with different sauces on top, 1 with chopped bacon, finish with vegetables.