recipe courtesy of Vivek Surti

serves 4

1 lb wild coho salmon

2 T butter

1/2 lemon, sliced

1 cup of fresh black eyed peas (or cooked/drained black eyed peas)

1 inch piece of chorizo, diced

1 red jalapeño chile, minched

1/4 onion, minced

2 cloves garlic, minced

fresh parsley

Kosher salt and freshly ground pepper

Portion the fish into 4, 1/4 lb pieces. Season them all with salt and pepper. Get a pan and set it over high heat. Add 1 T of the butter. Sear the salmon on one side for about two minutes until it develops a nice crust. Flip the salmon over and add the remaining 1 T of butter and the lemon slices. Once the fat melts, take your spoon and start basting the top of the salmon for another 3-4 minutes. Coho salmon is not all that thick, so it cooks pretty quickly. A thicker cut, may require longer cooking. Once the salmon is done, let it rest while you prepare the relish.

Heat another pan over medium high heat and add some oil. First, add the chorizo and cook until the oil turns a beautiful brick red color. Add the onions, garlic, and jalapeño and sauté until translucent. Add the black eyed peas and season with salt and pepper. Let cook for about 3-4 minutes. Squeeze some lemon juice over the top and sprinkle in some fresh parsley.

To plate the dish, put a little bit of the relish on the plate. Add the salmon on top. Garnish with a parsley sprig and a piece of lemon that has caramelized from your butter baste.

The sauce around the plate is a chive oil.