Grilled Octopus & Pan Seared Wild Salmon


4 oz Spanish octopus
1 Tb Capers
1 oz Arugula
2 oz Roasted fingerling potatoes
2 oz Chorizo-rouille
2 oz Green olives
1 oz Vinaigrette
Salt & Pepper, to taste

Method of Preparation:
lightly oil the octopus and place on grill or hot cast iron pan. In a small mixing bowl combine blanched fingerling potatoes with capers, sliced green olives and vinaigrette. Add salt and pepper to taste. For plating, garnish plate with Chorizo rouille. Display greens-potato mixture. Top with Grilled / chard octopus.

Octopus Preparation:
(For 10 lb. octopus)
2-gallon mire pox
3 sheets of bacon
15 springs of thyme
10 garlic cloves
2 T red chili flakes
2T black peppercorn
5 each bay leaves
½ C salt
3C white wine
4 Gallon water

Method of Preparation:
Add all ingredients in a large pot and simmer for 45 minutes. Add octopus and simmer another 3 hrs. or until octopus is tender. Pull octopus and let cool at room temperature. Once cool to touch, portion into 4-inch lengths and 4 oz portions.

Mustard Vinaigrette:
1c red wine vinegar
1T whole grain mustard
1t honey
1.5c blended olive oil
1T oregano
Salt and pepper to taste

Method of Preparation:
Combine mustard, honey vinegar. Slowly add oil to emulsify dressing. Add fresh oregano leaves, adjust seasoning.

Chorizo Rouille
½ each white onion (small dice)
4 each cloves garlic (minced)
½ cup dry chorizo sausage (fine dice)
¼ cup fresh oregano
2 egg yolk
½ cup white wine vinegar
1t salt
1t fresh ground pepper
1t paprika
1 cup extra virgin olive oil

Method of Preparation:
Start this recipe off by preheating a medium fry pan on medium-high heat. Add a touch of oil and then the onion, garlic, and chorizo. Sauté, stirring frequently until everything is nicely browned. Set aside to cool.

Once cool, add the contents of the pan to your food processor or blender along with the oregano, egg yolk, vinegar, salt, pepper and paprika. Puree on a low setting if possible and run for 15-20 seconds.

Once everything is pureed, start slowly adding the oil. Keep adding oil slowly until the mayo reaches the desired consistency.

Pan Seared Wild Salmon, Roasted Potatoes, Artichokes, Kale, Wine Tomatoes, Red Pepper-Almond Romesco Sauce
2 each / 6 oz wild salmon fillet, center cut
2 tb lemon vinaigrette
¼ cup romesco sauce
¼ cup fingerling potatoes
¼ cup kale, blanched
1 cup vine tomatoes
¼ cup Artichokes hearts
2 tb olive oil
1 ts parsley, chopped
Salt & Pepper, to taste
Fried parsley leaves, to garnish
Basil infused olive oil, to garnish

Method of Preparation:
Grill salmon to medium rare, finish on sizzle platter with lemon vin until medium. Sauté vegetables and potatoes with oil until lightly roasted, finish with garlic, butter, parsley and seasoning. Place romesco sauce on plate. Mound vegetables on sauce and place down grilled salmon on top of veggies. Sprinkle top of salmon with fried parsley Garnish basil oil around plate.

Lemon Vinaigrette:

2 oz fresh lemon juice
12 oz extra virgin olive oil

Method of Preparation:
Blend all ingredients together

Romesco-Almond Sauce:
1 oz sliced almonds
½ oz garlic, minced
18 oz roasted red bell peppers
2 oz olive oil
1 ½ oz red wine vinegar
4 oz vine tomatoes
Pinch paprika
Salt & Pepper to taste

Method of Preparation:
Sauté almonds and garlic in olive oil until lightly caramelized. Add peppers, tomatoes and vinegar. Continue to cook until peppers and tomatoes start to break down. Remove from heat. Allow to cool slightly and transfer to blender. Puree until smooth. Adjust seasoning.