Salmon Vera Cruz with Black Mussals



1 each salmon filet, shaped in a spiral
2 tablespoons red onion, diced med
1 tablespoon garlic, minced
2 ounces dry white wine
2 tablespoons roma tomato, diced med
2 tablespoons yellow tomato, diced med
1 tablespoon kalamata olive, minced
1/2 tablespoon capers
2 ounces saffon shellfish stock
5 each mussels, whole
5 each Saffron Potatoes, prepared as directed below
1/2 tablespoon cilantro leaves, whole
2 ounces arugula leaves


Season Salmon with salt and pepper and set aside.
Add tomato, olives, and capers; adjust seasoning.
Add Salmon and pour stock over fish and allow to come to a boil.
Add mussels, Saffron Potatoes and place in oven until Salmon is cooked and mussels open.
Remove from oven and stir in cilantro leaves.
To make Saffron Potatoes; cut potatoes into 1" quenelles and boil in salted saffron water until cooked. Cool and set aside until needed.
Top with Arugula dressed in oil, salt, and pepper.

18322 Sonterra Place, #103, San Antonio, TX, 78258