2 cups large irregular or rustic dice heirloom tomato
1 cup pitted nicoise olives
1 ea large bulb fennel cut julienne
2tbls clover dairy sweet butter
3tbls chopped Italian parsley
.25 cup St Helena Lemon Oil
Sea salt and white pepper to taste
Melt 2tbl butter in a medium skillet over medium heat. As the butter melts add fennel and season after 3 minutes reduce heat to low and cook 4-6 minutes until the fennel lightly caramelizes. Remove from heat and cool to room temperature.
Place tomatoes, olives and fennel in a mixing bowl. Add olive oil and parsley. Season with salt and pepper to taste. Then place a large chef’s spoon or two over each salmon paillard and serve.