Seared Sockeye Salmon with Sauce Rouille and Picholine Olives (UnCruise)

8 ea 6-oz boneless filet of Sockeye salmon

¼ c olive oil

Zest of one lemon

¼ c maple syrup

⅛ c prepared horseradish

1 roasted red bell pepper- skin and seeds removed

3 garlic cloves

¼ tsp saffron

¼ tsp cayenne

¼ c water or vegetable stock

2 slices stale white bread, crusts removed

½ cup olive oil

Salt and pepper to taste

½ cup pitted picholine olives

20 small parsley leaves, picked

25 oregano leaves, picked

20 sprigs frisee, picked

8 leaves radicchio, cut into rings or triangles

1/2 tsp olive oil

Combine ¼ cup olive oil, lemon zest, maple syrup and horseradish. Apply mixture to all surfaces of sockeye and set aside in cooler for minimum 1 hour, but no longer than 4 hours. Meanwhile, in a food processor, puree the roasted pepper, garlic, cayenne and saffron into a paste. Soak the bread in the water or stock. Add the moistened bread to the red pepper puree and continue to blend until smooth. Slowly add ½ cup olive oil to the sauce and adjust for seasoning. If the sauce is too thick, thin to desired nappe texture with a small amount of water. Recheck seasoning. Remove excess oil and zest from sockeye and sear in a hot non-stick pan for 3 three minutes a side or until the edges of the fish begin to take on a golden brown color. To serve, gently remove seared fish from pan and allow excess oil to drip back into pan before plating. Garnish each serving with approximately 2 tbls of rouille and 6 olives.