Charred Tomato and Horseradish Sauce

Core tomatoes and place on a baking sheet with the sliced onion in a 400ºF oven. Cook until the tomatoes are charred on the exterior and soft all the way through. The onions should be charred, but tender. Rotate the tomatoes as they are cooking to ensure that they char on all sides.

Place the diced onions in a sauce pan with 1 oz of olive oil. Cook over medium heat to caramelize the onions. Add garlic and cook until aromatic. Add charred tomatoes, and Pomi tomatoes. Bring to a simmer. Add enough water to cover the tomatoes and bring back to a simmer. Cook for 1–1 ½ hours, until reduced and thick. Season with salt and pepper.

Place mixture through the food mill and finish with the horseradish. Adjust seasoning with salt and pepper.

Fennel Slaw

Combine the fennel and fennel fronds in a bowl. Add vinegar and olive oil. Season with salt and pepper.

Crispy Vegetables

Season the buttermilk with salt and pepper. Place the vegetables in the buttermilk and let soak for 10–15 minutes. Preheat deep fryer to 350ºF.

Combine the flour and panko in a wide bowl. Drain the vegetables and gently toss (in batches) the vegetables with the panko mixture to coat. Gently drop the individual vegetables into the hot oil and deep fry until golden brown. Drain well on paper towels. Hold in a warm place.


Season the fish with salt and pepper. Let sit for 10 minutes.

Heat a large sauté pan over medium high heat. Add olive oil and salmon, presentation side down. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.

Place the a spoonful of sauce on the plate. Place a generous handful of crispy vegetables on the sauce. Top with the salmon, and place fennel slaw on top of the salmon.