INGREDIENTS

• 2-6 oz. steelhead trout fillets
• 1 orange; zested and juiced
• 2 rosemary sprigs
• 1 cup green ripe olives; rinsed
• Salt and pepper
• 4 cups chicken stock
• 2 pinches saffron
• 1 Tbs. olive oil
• 1 onion; diced
• 1 garlic clove; minced
• 1 cup arborio rice
• 1 cup white wine

INSTRUCTIONS

Preheat oven to 400°F. Rub the orange zest into the fish. Place the rosemary in the bottom of a cast iron pan or baking dish. Lay the trout, skin-side down, over the rosemary. Add the olives around the salmon. Pour the juice over the salmon and olives. Roast for 10 minutes, or until the fish is cooked to medium. Season with salt and pepper. Discard rosemary and serve over saffron risotto.

Add the stock and saffron to a small saucepan set over medium heat. Bring to a simmer, then reduce heat to low. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft and fragrant. Add the rice and cook, stirring frequently, until it becomes translucent with a small white dot in the center of each grain. Add the wine. Cook, stirring constantly, until the wine cooks off and the pan is almost dry. Reduce the heat to medium-low. Ladle in 1 cup of the chicken stock. Cook, stirring constantly, until the liquid is almost absorbed. Repeat this process, adding a half cup of stock at a time, until the rice is creamy and soft.

SALAD INGREDIENTS

• 2 cups dry bread; cubed
• 1 cup kalamata olives; chopped
• 1 cup tomato; diced
• 1 cup capers; diced
• 1 cup red onion
• ½ cup feta cheese
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• Salt and pepper
• Field greens

PRAWN INGREDIENTS

• 20 very large prawns; cooked, peeled, deveined, & chilled
• ½ cup capers
• ¼ cup lemon juice
• 1 cup red onion; thinly sliced
• 2 Tbs. oregano; chopped

INSTRUCTIONS

Toss all salad ingredients except greens in large bowl and mix thoroughly. Toss chilled prawns with all ingredients and let marinate for one hour. Plate bread salad in middle of plate and top with a little field greens on top. Serve prawns around edge of plate.

INGREDIENTS

• 1 Tbs. lemon juice
• 3, 8-oz. tuna fillets
• Salt and white pepper
• ¼ cup mayonnaise
• ¼ cup olive oil
• 3 Tbs. Dijon mustard
• 1 Tbs. sherry wine vinegar
• 1 Tbs. white wine vinegar
• 5 cups field greens
• 2 cups small white beans; cooked
• 2/3 cup roasted red peppers; sliced
• 1/3 cup red onion; chopped
• 2/3 cup nicoisse olives (any purple/black olive will do)
• 1 cup roma tomatoes; julienned

INSTRUCTIONS

Preheat a 10-inch stainless steel skillet over medium-high heat for 2 minutes. While pan is preheating, rub tuna with lemon juice and season with a little salt and white pepper. Place tuna on the skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet and chill. Whisk mayonnaise, olive oil, mustard, and wine vinegars in a bowl. Season with salt and pepper and chill. Toss greens in a large bowl with enough dressing to coat. Place greens in center of plates. Toss beans, red onions, and peppers with enough dressing to coat. Top greens with bean mixture. Slice tuna thin and shingle on sides. Garnish with tomatoes and olives.