Ingredients
Heirloom tomato confit
- 6 each heirloom tomatoes, quartered
- 2tsp garlic, fresh y peeled and minced
- 2tbsp fresh thyme leaves
- 1tbsp sugar
- sea salt to taste
- ¼ cup extra virgin olive oil
Chunky roasted tomato & horseradish aioli
- 1¾ cups heirloom tomato confit
- 1¾ cups mayonnaise
- ½ cup prepared horseradish
- 2tbsp tomato paste
- sea salt to taste
- white pepper to taste
Brown sugar crusted bacon
- 50 pieces bacon strips, thick cut
- 2½ cups brown sugar
Additional ingredients required for assembly
- 60g NZ King salmon
- 1tbsp unsalted butter
- 2 each brioche bread, sliced
- 2 slices aged cheddar cheese
- 2 pieces butter lettuce
- 3 - 4 each beefsteak tomato, sliced
- 1 shoestring fries (optional)
Cooking instructions
Heirloom tomato confit
- Heat oven to 175°F/80°C.
- Lay tomatoes cut side up on sheet pan lined with parchment paper and scatter garlic, thyme and sugar over.
- Season lightly with sea salt and drizzle with the extra virgin olive oil.
- Place in oven until they dry down - they should still be pliable - about 2 hours.
- Cool to room temperature, transfer to clean storage container and refrigerate.
Chunky roasted tomato & horseradish aioli
- Combine all ingredients together in bowl of food processor, except salt and pepper.
- Pulse until smooth, then season.
- Using funnel transfer aioli to plastic squeeze bottles & refrigerate.
- Discard any product that not used within 5 days.
Brown sugar crusted bacon
- Heat oven to 375°F/190°C.
- Lay bacon on racks on sheet pan.
- Dust surface of bacon with brown sugar and roast until crispy.
- Cool on racks, then cover & refrigerate.
Assembly
- Heat oven to 375°F/200°C.
- Heat a cast iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1 - 2 minutes.
- Finish in oven to desired internal doneness.
- Return skillet to medium heat. Add butter to skillet and rapidly baste salmon to encase.
- Transfer salmon to plate lined with a towel to drain excess butter.
- Grill brioche slices and lay one slice of brioche on warm plate.
- Top with aged cheddar, butter lettuce, tomato slices and brown sugar crusted bacon.
- Place salmon on top of brown sugar crusted bacon and top with roasted tomato and horseradish aioli.
- Angle remaining brioche slice against salmon and serve immediately with shoesting fries.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography
