Two 4oz wild-caught salmon fillets, boned and thawed

Handful shiitake mushrooms

Handful walnuts

Handful blackberries

2-3 cloves garlic

A few chives

Sesame seeds 

EVOO

Sesame oil

S&P

Preparation

Compote Part 1/2 – Slice shiitake mushrooms into 1/4in slices – Chop walnuts roughly – Mince chives finely – Mince garlic roughly – Chop blackberries roughly

Fish – Start with two 4-oz pieces of boned, thawed wild-caught salmon per person –

Bring a fry pan to med-high heat with EVOO – When the pan is almost smoking, add the fish flesh side down, cook 2-3 minutes – Turn fish, reduce heat to med-low and cook 3-4 minutes more for med-rare, or 5-6 minutes to cook through. Turn off heat and leave fish in pan to keep warm

Compote Part 2/2 – Start fry pan to med heat with EVOO – When at temp, add mushrooms, walnuts and garlic, cook 2-3 minutes until garlic begins to brown –

Add blackberries, chives, a dash of sesame seeds, a dash of sesame oil, and S&P to taste, cook only about a minute more and kill heat

Finish by placing fish on plate and topping with warm compote and fresh herbs to garnish