Carmelized Onion & Tomato Marmalade

• 5 ounces salmon fillets
• 1 tsp olive oil
• 1 tsp minced garlic
• 1 tsp fresh ground black peppercorn
• 1 1/2 fl oz Mac-nut pesto
• 1 fl oz lemon basil viniagrette
• 3 cups arugula
• 1/4 cup tomatoes red grape/li>
• 2 slices sliced red onions (burger garnish)
• 1 oz parmesan cheese
• 1/2 cup cooked orzo

Preparation:

Brushed salmon with garlic, olive oil, salt and pepper. Char-grilled about 4 minutes each side turning a quarter turn for grill marks. Remove salmon from grill and place a slice of mac-nut pesto butter on fish. Meanwhile tossed arugula with tomatos, onions,orzo and parmesan cheese in lemon basil vinaigrette. Pile salad in center of plate, topped with salmon and drizzle lemon basil vinaigrette on plate for garnish.

Macadamia Nut Pesto

Shelf Life: 10 days, refrigerated

• 1/2 cup whole macadamia nut
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1 tbsp minced garlic
• 1 ea juice and zest lemon
• 2 teaspoons kosher salt
• 8 ounces cubed salted butter
• 1 cup chopped basil leaf

Preparation:

Soften butter at rum temperature. Using a food proccesor add macadamia nuts, garlic, cheese/ lemon juice and salt. Run machine until smooth about 1 minute. Add chopped basil and run machine for 30 seconds scraping the sides.

Turn machine and slowly pour in olive oil. Stop machine and add softened butter. Run machine for 30 second, scrap sides and run for another 10 second.

Portion butter in plastic wrap and roll into tubes. Place mac-nut butter in fridge and allow to harden. Slice into 1.5 oz pieces.

Lemon Basil Vinaigrette

• 4 oz chopped fresh basil
• 2 tbsp chopped garlic
• ¼ cup chopped shallots
• 5 each juice of lemon
• 1 tbsp kosher salt
• ½ cup of water
• ½ cup canola oil
• ½ cup olive oil

Preparation:

Place garlic, shallots, basil, lemon juice, salt in food proccesor and run machine for 30 seconds. Next add water ad run for 10 seconds. Leaving machine running and slowly pour in olive oil and canola oil.