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Stars Seattle, Pacific Place 600 Pine Street #403 Seattle, WA 98101 (206) 264-1112	Jason C. Wilson Executive Chef

Alaskan Salmon Nicoise Salad Satsumas, Organic Spinach, French Beans, and Red on Vine Tomatoes. Serves 4
Ingredients: 4 each, 6 oz. portions of Salmon, skin on, pinbones removed, cut in equal squares.
1 lb. Organic Spinach, washed and stemmed
1/4 cup Nicoise Olives
3 soft boiled Chicken Eggs, peeled and cut into quarters
3 Satsuma Tangerines, segmented, reserve juice from center
2 Peeled Russet Potatoes, peeled and cut into 1/2 inch cubes
1 lb. Cleaned French Green Beans, blanched in salted water and shocked in ice water, reserve chilled.
4 red Tomatoes on the vine, sliced in quarters, marinated with extra virgin olive oil, salt and pepper for 1 hour.
1/2 cup rendered duck fat
3 thsp. Olive oil Vinaigrette: 3 thsp. Olive oil
juice from Satsuma tangerines
salt and pepper
5 leaves finely chiffonade basil
3 Nicoise olives, brunoised
whisk together in a bowl and reserve. Procedure: Pre heat oven to 400 degrees Saute the potatoes on medium heat with duck fat until evenly golden brown on both sides. Transfer the potatoes to a plate lined with paper towels to absorb the fat. Reserve warm. Saute the salmon, skin side down on medium heat, until a golden crust develops and the skin is crisp. Place the fish in a 400 degree oven for 4 minutes to finish. Lightly wilt the spinach in a separate saute pan with a bit of olive oil; season with salt and pepper. Place the potatoes in the center of the plates, distribute evenly so 5 pieces are on each. Place the eggs, olives, and tomatoes right next, and atop the potatoes. Place the beans, criss cross atop the potatoes and top with the spinach. Place the Satsuma Tangerines between the other ingredients on the plate near the potatoes. Dress the plate with the vinaigrette and top with the salmon to finish.