BBQ Chicken Tacos

This recipe is simple but has a bunch of ingredients so it makes it seem fancy. Perfect for a long weekend like Memorial Day or Labor Day when you are excited about grilling for friends and family.

Serving Size 6

Boneless, skinless chicken strips (2 pounds) or chicken cut into strips
1-2 cups BBQ Sauce (whatever is your favorite, we like a little spice with Famous Dave’s Devil’s Spit BBQ sauce)
Half of a pineapple, sliced
1 large tomato
1 Red Onion
3 Ears of Corn
1 premixed bag cabbage, like the coleslaw mix without the sauce with the carrots
Sour cream or labne (healthier alternative)
Really amazing corn or flour tortillas (La Tortilla Factory is the jam)
1 bunch Cilantro
Cotija Cheese, crumbed
Olive Oil
Salt and Pepper


1 hour ahead, marinate the chicken with the BBQ sauce in a large bowl. Put enough BBQ sauce to cover the chicken. Cover and put in the refrigerator.

Turn the grill on. Prep the veggies and fruit.

Cut the onion into slices. On foil, put the onion slices with a little balsamic, olive oil, salt and pepper. Put on the grill. Grill for 15-20 minutes, flipping every 5 minutes.

Either put the corn straight on the grill or husk and put in foil with olive oil, salt and pepper. Grill for 15-20 minutes, turning every 3-5 minutes.

Cut the pineapple into 4 slices. Place directly on the grill for 4 minutes each side and then cut into cubes for serving. If it doesn’t look grilled enough, repeat.

Dice the tomato and set aside. Wash the cilantro and pull off the stems. Set aside. Crumbled the cotija cheese and set aside.

When you have about 5 minutes left with the veggies on the grill, put the chicken on medium heat. Cook for about 3-4 minutes on each side, adding a little more BBQ sauce as it cooks.

As the chicken is finishing, add the tortillas to the top rack of the grill. Toast for about one minute each side.

Pull the corn off and cut the corn off the cob. (this can also be prepped ahead)

Now it’s building time!

Grab your tortilla and put two pieces of chicken, a few pieces of pineapple, a scoop of tomatoes and corn, a couple slices of grilled onion. Put a few crumbles of cotija. Then top with sour cream (or labne) and cilantro. I bet you can’t just have one! 🙂 Enjoy!


Diane Lane | End-of-Summer Cocktail

Diane Lane Cocktail Recipe

Diane Lane
Makes 1 cocktail
5 minutes total time
5 minutes active time

Rosemary Simple Syrup
Makes roughly 10 cocktails
45 minutes total time
10 minutes active time


Even though we are quickly approaching the first day of fall, I am having a hard time letting go of summer and all of its bounty. One of my favorite summer activities is concocting a refreshing mixed drink using whatever is available around the house and/or in the garden to beat the summer heat. There have been many successes and failures, but the one cocktail that I always go back to is a drink that I named the Diane Lane. Think rosemary and blood orange, Tuscany, and the star of the 2003 chick flick “Under the Tuscan Sun”. I even took this recipe with me during a stint as bartender at Angele Restaurant in Napa where, amongst other amazing cocktails, you can still find a variation of the Diane Lane on their menu today.

This is easy drinking and sure to help you through the remaining days of summer. 

Diane Lane
1 ½ ounces of Vodka
½ ounce of Rosemary simple syrup (see recipe below)
¾ ounce of fresh lime juice
2 sprigs of fresh Rosemary
Blood Orange Soda

Rosemary Simple Syrup
1 cup of water
1 cup of white sugar
¼ cup of Rosemary leaves

To Make the Diane Lane
Combine Vodka, Rosemary simple syrup, lime juice, 1 sprig of Rosemary and ice in your cocktail shaker. Strain it into a collins or highball glass filled with ice.

Top with Blood Orange Soda to the top then garnish with a fresh sprig of Rosemary and a lime wheel or wedge.

To Make the Rosemary Simple Syrup
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

Equipment Needed:
Cocktail Shaker
Cocktail Strainer
Mesh Strainer
Small Saucepan
Glass Jar
Collins or Highball Glass



Tomato Jam

Tomato Jam
by Mourad Lahlou
Simple Feast

Makes 1 batch
1 hour 20 minutes total time
35 minutes active time


Starting in June, my grandpa would bring home bushels of tomatoes from his farm just outside Marrakesh. They were served in as many dishes as the women of the house could churn out, and what was left was pickled or made into this sweet-spicy jam. We knew it would be around for just a short while, so everyone would devour it all summer long, especially us kids. I call it a jam, because its made that way, but its really more like a relish that goes well with savory foods, like lamb, chicken, fish, or nibbles like crostini with goat cheese (as featured in this video recipe). Stored in a jar with a bit of olive oil on top, it will keep in the fridge for about a month.

Version 2

2 large lemons
5 ounces fresh ginger
1 cup apple cider vinegar
2 pounds Sweet 100 tomatoes, stems removed
1 cup granulated sugar
1 cup light brown sugar
¾ teaspoon ground cumin
¼ teaspoon ground cinnamon
Pinch freshly grated nutmeg
¼ teaspoon ground cloves
Kosher salt
Freshly ground black pepper

Cut off the ends of the lemons and discard. Cut the lemons in half lengthwise, then lay them flat side down and cut crosswise into very thin half-moon slices. Set aside.

Peel the ginger and cut into ¼-inch slices. You will need 2/3 cup (90 grams). Put the ginger and vinegar in a high-powered blender. Begin blending on low speed, then, increase the speed to high to puree the ginger.

Heat a large sauté pan over medium high heat. Add the tomatoes and both sugars to the pan and stir to combine. Increase the heat to high and stir constantly with a flat-bottom wooden spoon, scraping the bottom and corners of the pan to prevent the sugar from burning.

After about 7 minutes, the tomatoes will begin to split and release their juice causing the sugar to melt very quickly. Once melted and starting to boil, stir in the lemons. Continue to boil the mixture for another 3 minutes, and then add the cumin, cinnamon, nutmeg, cloves, and the pureed ginger mixture.

Return to a boil, then reduce the heat and cook at a rapid simmer until the jam has reduced by about half, 45 minutes. (In the beginning stir occasionally, but as it thickens, especially towards the end of cooking, stir often to keep from burning.) Add ¼ teaspoon of salt and 1/8 teaspoon of pepper. Continue to cook until the jam is thick and has reduced to about 3 1⁄2 cups. Season to taste with additional salt and pepper as needed.

Spread the jam in a non-reactive 9-by 13-inch pan, preferably stainless steel, to cool, then refrigerate in a covered container for up to 1 month. Makes 3 ½ cups of Tomato Jam.

Mourad Lahlou is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Sauté pan
Nutmeg grater
Flat bottom wooden spoon
9 x 13-inch stainless steel or glass pan
Glass storage jars

Butter Lettuce Salad with Roasted Garlic Yogurt Dressing


Butter Lettuce Herb Salad with Roasted Garlic Yogurt Dressing
Simple Feast

Serves 4
75 minutes total time
25 minutes active time

In our garden, we have a big stone raised bed filled with herbs, so I like to make this dressing with whatever is growing out there.

Roasted Garlic Yogurt Dressing
Extra-virgin olive oil
1 large head garlic, cut in half horizontally
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt

2 tablespoons chopped chives
2 tablespoons flat-leaf parsley leaves
1 tablespoon tarragon leaves
2 heads butter lettuce
Maldon salt

For the Roasted Garlic Yogurt Dressing

Preheat the oven to 400˚F.

Make a small package for the garlic out of aluminum foil and set in a small baking dish. Pour 1 ½ tablespoons of oil in the bottom of the package. Dip the cut side of the garlic in the oil and place cut side up on the foil. Drizzle ½ tablespoon of oil over the top of the garlic. Wrap the foil around the garlic to encase completely. Roast in the oven for 40 minutes. Remove from the oven and cool, still wrapped in the foil, for 10 minutes.

Open the package and press the softened cloves and any oil through a fine-mesh strainer into the food processor. (If there wasn’t much oil remaining in the package add a little olive oil.) Add the vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper. Add the yogurt and pulse until combined and creamy. You may need to add 1 to 2 teaspoons of water if the dressing is too thick. This makes about 1 1/3 cups of dressing. Refrigerate in an airtight container for up to 4 days.

For the Salad

Separate the lettuce leaves. Wash and dry well.

Put the lettuce leaves in a large salad bowl. Drizzle in enough dressing to lightly coat the leaves. Toss and then add additional dressing as desired.

To serve family style, arrange the largest leaves around the edge of a serving bowl and working towards the center, decrease the size of the leaves to recreate the look of the whole head of lettuce.

Scatter the herbs over the top, and sprinkle with a bit of Maldon salt.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Salad spinner
Food processor
Small fine-mesh strainer

Watermelon, Tomato, Cucumber Salad

IMG_7899Our watermelon was finally ready! Slowly growing over these beautiful months of summer. We decided we needed to showcase it. Hence, came the watermelon, tomato, cucumber salad, all homegrown in our garden. There really is something special about eating vegetables straight from the garden. This salad is super simple, refreshing and a crowd pleaser. The lemon cucumbers add a unique touch from the traditional watermelon, tomato salads out there. Also, we used a peppered feta which I highly recommend.

1 Small Watermelon
4-5 Medium Tomatoes
2 Lemon Cucumbers
1/4 Chopped Red Onion
1/2 cup feta cheese (pepper feta if you can)
2-3 Tablespoons Balsamic Vinegar
Salt & Pepper to Taste

Chop all vegetables and place in a large bowl. Sprinkle feta cheese on top. Drizzle Balsamic Vinegar and top with salt and pepper. Mix and eat!

Ingredient Low-down | Watermelon

10 Health Benefits from Watermelon

Watermelon is one of those wild foods that are a fruit while also having vegetable properties. It’s a low-calorie food that acts as a hydration and an antioxidant, while fighting inflammation. Watermelon is also considered to be an alkaline food, meaning it helps to bring your body’s pH level back to its natural level and reducing inflammation. In an alkaline environment, diseases have a harder time developing and spreading compared to a more acidic one. Here are 10 health benefits to eating more watermelon,
according to Dr. Axe:

1. BOOSTS IMMUNITY – The high supply of Vitamin C found in watermelon has also been shown to help improve immune function, shorten the duration of sickness and to help the body defend against heart disease and cancer.
2. IMPROVE HEART HEALTH – Studies have indicated that potassium intake from fruits and vegetables can positively impact blood pressure reduction in adults, which is useful in lowering the risk of stroke and heart disease.
3. RELIVES MUSCLE SORENESS – Watermelon provides Vitamin C, which has been shown to protect cartilage and bones, to be used in repairing tendons and ligaments, and to help speed wound healing and scar tissue.
4. PREVENTS KIDNEY STONES – Watermelon is a natural diuretic, meaning it helps to remove waste through increased urine production. While caffeinated drinks and alcohol also act as diuretics, they put stress on the kidneys to do so, while watermelon does not.
5. DETOXIFIES THE BODY – The majority of watermelon is made up of water (about 91%). Eating fruits and vegetables with a high water content helps the body to detox and rid itself of excess water and fluids, reliving uncomfortable bloating and swelling.
6. CAN HELP FIGHT CANCER – Watermelon is also a great supplier of antioxidants vitamin C and vitamin A, both of which help fight free radial damage and stop DNA from harmfully mutating, leading to the formation of cancerous tumors.
7. PROTECTS SKIN HEALTH – Studies have shown that watermelon’s antioxidants vitamin C and vitamin A both play an important part in maintaining the health of skin, especially as someone ages.
8. BOOSTS EYE HEALTH – Watermelon is a great supplier of beta carotene, the form of vitamin A found in plants. It plays a role in preventing macular degeneration, the leading cause of age-related blindness.
9. CAN HELP WITH WEIGHT LOSS – Watermelon is very low in calories due to its high water content, yet offers important nutrients. At only 46 calories per cup, watermelon makes a great
healthy snack option or addition to a healthy smoothie.
10. RELIEVES ACID REFLUX – Watermelon helps to soothe the gastrointestinal tract and helps to regulate pH levels, while also lessening inflammation and acid production throughout the body.

5427691534_4c0420cdc9_bWe have one more month left of getting your watermelon fix! So start with this amazing recipe adapted from Rachel Farnsworth

Cilantro & Lime Grilled Watermelon
It’s still BBQ season and by now you should’ve attended a few of them, but
if Grilled Watermelon hasn’t been on any of their menus, step up and be everyone’s BBQ hero this year! This Cilantro-Lime recipe takes on a new taste to watermelon and changes your preconceived notion that watermelon is only good for making fruit salads or boozy drinks. Take it from me when I say that watermelon is super versatile and fits just as well in a fruit platter as it does in a summer salad. It’s an added bonus to be able to grill them! So break out your apron and fire up the grill, summer’s not over and neither should your appetite.

 1 watermelon (sliced into 2-inch triangles)
 2 tbsp extra virgin olive oil
 2 limes, juiced
 ½ cup fresh chopped cilantro
 Salt, to taste

1. Cut each watermelon round into 4 even triangle pieces. Brush each side of the pieces with olive oil and drizzle some of the lime juice, leaving at least half of the remaining juice for after. Season each side with a pinch of salt.
2. Heat an outdoor gas grill to high heat. Grill watermelon for 3-5 minutes on each side to give a nice seared look.
3. Remove from grill and season with the remaining lime juice. Top with chopped cilantro and add additional salt to taste.

*For added taste, dip the tips of each piece in a mixture of cajun pepper and salt for a flavor kick!

Lobster Boil, Napa Style

Lobster Boil, Napa Style
By Susie Heller


Casual entertaining is the norm at my house, even more so when the guests become participants. I particularly love to entertain outside during the summer and fall and there’s nothing more fun than a boil, especially when the guests don’t know what to expect.

I learned this New Orleans style boil from Emeril Lagasse. Over 25 years ago I was culinary producer for Julia Child and went to New Orleans to visit the not-yet-famous Emeril. The decision was easy, Emeril would make Julia a crawfish boil on her television series. This was a new experience for Julia and she was smitten, eating with her hands, no plates, just sitting with Emeril at a paper-lined table filled with shellfish, corn, artichokes, potatoes, lemons, onions, celery. It seemed fitting to have a boil to honor what would have been her 105th birthday.

Lobster was the star this time (although when they are in season, I always include crab) plus shrimp, clams, mussels and the same vegetables Emeril used. We heated up two 80-plus gallon boil pots (with inserts) and seasoned the water with boil spices (Zatarains is my favorite), some Old Bay and handfuls of Kosher salt. We added lemons, heads of garlic and onions for more flavor. After that simmered for a while, artichokes went in first since they took the longest, followed by potatoes. Then lobster, and when they were almost cooked, the remaining shellfish. Meanwhile, we grilled some andouille sausage. It’s often added to the pot, but I prefer it grilled.


Your choice of guests matter. My friend Jorge is always there to help with cooking and providing real muscle power at serving time. Thrilled that my long-time friend Thomas Keller came, and I was happy to step aside and let him cook the boil (I’ll be his prep cook anytime!). It’s hard to describe his knowledge and precision, knowing when to add each ingredient so that they were all perfectly cooked at the same time. As soon as the boil was poured onto the table, the grilled andouille was added to the top. Chairs were pulled up, warm baguettes were passed around and the eating began. The corn was incredibly sweet and the artichokes and potatoes soaked up the flavors of the broth. Everyone had melted butter, garlic aioli and cocktail sauce for dipping.

For me, the best part of any party is the memories you create and this one will last a lifetime.

Grill Flat Iron Steak with Scallions & Romesco Sauce


Grilled Flat Iron Steak with Scallions and Romesco Sauce
by Sarah Scott
Simple Feast

Serves 4
2 hours 20 minutes total time
40 minutes active time

When I’m eating low-carb, this is one of my favorite meals. You can make the romesco
ahead of time, which only makes it better, as well as pre-season the meat and clean the
scallions. It’s so satisfying that you’ll never miss the carbs.

2 pounds flat iron steak
Kosher salt
Freshly ground black pepper

2 bunches scallions

Romesco Sauce
2 Roma tomatoes
4 garlic cloves
¼ cup plus 2 tablespoons extra virgin olive oil
1 medium red bell pepper
1 ancho chile
½ cup Marcona almonds
1 tablespoon lemon juice
freshly squeezed
1 teaspoon sherry vinegar
Kosher salt
Freshly ground black pepper

To Prep the Steak and Scallions
Season the steaks with salt and pepper and let sit for 1 hour at room temperature if you
will be serving them within a couple of hours. (Or season and place uncovered in the
refrigerator up to overnight, bringing to room temperature 1 hour before grilling.)
Trim the root ends of the scallions, washed them well, and then cut into 6-inch lengths.
Refrigerate the scallions until 1 hour before serving.

To Make the Romesco Sauce
Preheat the oven to 325°F.

Line a small baking sheet with parchment paper.

Core the tomatoes, slice lengthwise and gently squeeze out the seeds. Put them cut side
down on the baking sheet. Scatter the garlic cloves around the tomatoes then drizzle them with 1 tablespoon of the olive oil. Roast until the tomatoes are starting to shrivel and the garlic is golden brown and soft, 1 ¼ to 1 ½ hours. Remove from the oven and let cool.

Grilled Flat Iron Steak THUMB (1)
Meanwhile, char the pepper with a torch, over a gas burner, on a hot grill, or under the
broiler. Turn often to blacken all sides evenly, 10 to 15 minutes. Put in a plastic bag or in
a bowl covered with plastic wrap. Peel once cool enough to handle. Cut open and remove
the ribs and seeds.

Put the ancho chile in a small saucepan with enough water to cover and bring to a boil
over medium-high heat. Turn down and simmer until softened, about 5 minutes. Turn the heat off and let the chile cool in the water.

Once the tomatoes are cool enough to handle, take off and discard the peels. (Reserve the
garlic cloves.)

Dry off the chile and remove the stem and seeds.

Put the chile, roasted tomatoes and garlic, roasted red pepper, almonds, lemon juice,
vinegar, and 2 teaspoons of salt in a food processor or high-powered blender. Purée until
almost smooth, stopping to scrape down the sides occasionally. With the machine
running, drizzle in ¼ cup of the remaining olive oil until the mixture is smooth. Taste for
seasoning, adjusting with more lemon juice or salt as needed.

Preheat a grill or grill pan to medium-high heat.

Toss the scallions with the remaining 1 tablespoon of the olive oil, ¼ teaspoon of salt,
and a pinch of pepper.

Grill the flat irons to medium-rare, 5 to 7 minutes per side. Place on a cutting board or
platter and cover loosely with foil to rest for at least 10 minutes or up to 20 minutes.

Grill the scallions, turning them frequently to avoid burning, until tender and cooked
through, 6 to 8 minutes. Remove from the grill and place on the board with the meat.
Slice the steaks thinly, on a diagonal. Serve with the warm scallions and the romesco
sauce on the side.

Sarah Scott is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Equipment Needed:
Grill pan
Small baking sheet
Culinary torch
Small saucepan
Food processor or blender

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The Chicago Dog with a Twist

A few of us on staff are from the midwest and in particular, the Chicago area. Just coming back from a visit from Chicago and being summer, we are kind of on a Chicago dog kick back at home. Last week we decided to BBQ for friends and introduce them to this amazing tradition of having Chicago hotdogs in the summer. However, now that I have been living in California more years than Chicago, I added a little twist.

Now, I know how intense Chicagoans are about the specifics of their Chicago Dog, so don’t get upset that I took a little California twist to this dog. Had to slightly blend my two worlds. The twist… instead of using the traditional poppy seed hot dog bun, if at all possible, try this recipe with pretzel buns. I promise you, you won’t regret it. The pretzel bun is life changing. Especially try a pretzel bun on a juicy burger. OMG, delicious.

Ok, so now that we got over the bun, this one twist might upset you a bit more. At home, we take recipes and make them a little healthier for us, so we swapped out the all beef dog for a chicken sausage. We also decided to grill the dogs, instead of steam them to give them that summer BBQ, smokey flavor. Have to say, it is just as tasty, if not more. However, if you want to stay traditional, keep with an all beef dog, steamed and if you want to try the Cali-Chicago mix, test it out with an Italian chicken sausage.


The Chicago-Cali Dog


  • 4 Pretzel Buns (Or Poppyseed Buns, if keeping with tradition)
  • 4 Italian Chicken Sausages (Or all beef hot dogs, if keeping with tradition)
  • 1 Roma Tomato, sliced
  • 1 Large Dill Pickle, Sliced
  • 12 Sport Peppers, 3 per dog
  • 1/2 White Onion, Chopped
  • Yellow Mustard (or Cali it up more and add a stone mustard)
  • Relish, the greener the better
  • Celery Salt

Prep the ingredients: Slice open the Buns. Slice the tomato to where it would fit into the bun. Slice your pickle into spears. Chop your onion.

On the grill, cook your chicken sausage until it is slightly charred. Once it looks almost ready to take off the grill, add the pretzel buns and give them a light toast.

Creating the Chicago-Cali Dog: Place the chicken sausage in the pretzel bun. Then add on mustard and relish, chopped onions, 2 slices of tomato, 1 pickle spear, 3 sport peppers and top with a little sprinkle of celery salt and enjoy!

Hint: Pair with a refreshing light beer for the ultimate Chicago-Cali experience. In this case, a great white ale did the trick 🙂

Side note: Sport Peppers can be hard to find. Try looking at a traditional Italian Deli in the area or speciality shops. Every now and then they are at grocery stores and you can always find them by google search online as a last case scenario.

Pan Seared Salmon with Sweet Corn Tomato Relish


Pan Seared Salmon with Sweet Corn Tomato Relish
Dave Cruz

Serves 4
50 minutes total time
50 minutes active time

You’ll like the juxtaposition of the sweet and acidic flavors in the vinaigrette and relish, which enlivens the salmon. The vinaigrette can be used for other seafood, such as shrimp.



Honey Citrus Vinaigrette
1 lemon
1 orange
2 ½ teaspoons honey, preferably wildflower
¾ cup extra-virgin olive oil
½ teaspoon kosher salt

Sweet Corn and Cherry Tomato Relish
3 ears corn, preferably sweet yellow
1 lime
3 ½ tablespoons avocado oil
9 ounces cherry tomatoes, halved
1/3 cup thinly sliced red onion
Maldon salt

4 salmon fillets, (5 ounces each) preferably Wild King Salmon
Kosher salt
3 ½ tablespoons avocado oil
Cilantro leaves
Freshly ground black pepper
Maldon salt


For the Vinaigrette

Juice the lemon and orange into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by half, about 7 minutes Transfer to a high-powered blender and add the honey. Measure the oil into a liquid measuring cup. Slowly with the blender running on medium-low speed add half of the oil in a steady stream. Increase the speed to high and, still in a steady stream, add the remaining oil and the salt. Makes about 1 cup of honey citrus vinaigrette. The vinaigrette can be refrigerated for up to 1 week, but should be brought to room temperature and re-blended before using.

For the Relish

Shuck the corn and cut the kernels from cobs using a corn kerneler or knife. Transfer the corn and any liquid to a medium bowl. Scrape the cobs to extract any remaining liquid.

Using a rasp grater, zest the lime and then juice the lime.

Heat the avocado oil in a medium sauté pan over medium heat. Add the corn and cook, stirring often until the corn is cooked through, about 3 minutes. Remove from the heat and stir in the tomatoes and sliced onion. Season to taste with lime zest, lime juice and Maldon salt.

For the Salmon

Line a plate with paper towels.

Season each salmon filet with salt.

Heat a film of the avocado oil in a large sauté pan over high heat until wisps of smoke begin to appear. Test the oil by taking one of the fish fillets and gently (away from your body) drag it through a couple of inches of the oil. If the fish sticks at all, wait 30 to 40 seconds and try again in a different part of the pan. When the fish portion moves freely when dragged, gently release it in the oil, letting it fall back end to front end, away from your body. (This will keep any splatter away from you.) Add the remaining fillets in the same manner, lower the heat to medium to medium-low as needed, and cook until well browned, 3 to 5 minutes. Using a thin spatula, carefully flip the fillets over and cook for 1 to 2 minutes for medium rare, or longer as preferred. Transfer to the paper towels to drain.

To Serve

Using a slotted spoon, divide the relish among the plates, put a salmon fillet on top of each, and drizzle with the vinaigrette. Top with the cilantro leaves, and season with pepper and Maldon salt.

Citrus press (juicer)
1 cup liquid measuring cup
Corn kerneler
Rasp grater
Medium sauté pan
Large sauté pan
Thin spatula
Slotted spoon