Salmon

medium zucchini • salmon (6 slices) • cream cheese (about 60 grams) • medium tomato (6 slices) • lettuce, finely chopped • medium avocado • shredded cheese • oil • Salt to taste • large sheet of parchment paper

side of salmon, bones removed • white wine (120–240 ml) • Coarse sea salt • Garlic powder • Onion powder • Fennel • large cucumber • unflavored gelatin • hot water (about 80 ml) • Mixed lettuce salad

sifted flour (about 450 grams) • salt • cold unsalted butter (about 225 grams) • ice-cold water (about 160 ml) • muffin pan (each cup about 1 1/4 inches deep by 2 inches in diameter) • cold heavy cream (about 415 ml) • large eggs, beaten • salt • vegetable oil • onion, finely diced • green onions, thinly sliced • asparagus, thinly sliced and cooked (about 150 grams) •

salmon fillets with skin • Salt and pepper to taste • melted butter • unsalted butter, softened to room temperature (about 1/2 cup or 113 grams) • garlic, minced • chopped fresh dill

crosswise-cut pieces of salmon • Salt, to taste • tomato concassé sauce • large tomatoes • diced onion • garlic, minced • salt, or to taste • ground black pepper • all-purpose white flour (about 250 grams) • eggs, beaten • salt • level tablespoons pesto •

parchment paper (baking paper) • sole fillets or your favorite fish. Salmon is also delicious • melted butter • garlic, minced • onion, thinly sliced (julienned) • chopped parsley • thyme • salt • crushed black pepper • red, orange, and yellow bell peppers, thinly sliced (use what you have) • chopped parsley • green onions, sliced •

salmon (any size you like), skin on • steak (any cut and weight you prefer; I used ribeye) • salted butter at room temperature (about 55 grams) • garlic, minced • chopped parsley • chopped cilantro