SEARED SALMON WITH AN IBERIAN STEW OF SAUSAGE AND MUSSELS

Prep Time: 20 Minutes
Yields: 4 Servings

Ingredients for Stew:
1 pound good chorizo sausage
20 mussels
2 tbsps extra virgin olive oil
½ pound pearl onions, peeled and blanched
1 pint grape tomatoes
salt to taste
1 cup dry white wine
1 tbsp unsalted butter

Method for Stew:
In a saucepan, heat olive oil and sausage until sausage begins to sizzle. Add pearl onions, tomatoes and season to taste with salt. As sausage mixture begins to cook, stir and lightly break open tomatoes with a spoon. Add mussels to stew and pour in white wine. Cover and steam mussels until open, 5–8 minutes. Once mussels are open, remove heat and whisk in butter.

Ingredients for Salmon:
4 (6-ounce) portions of Salmon
2 tbsps oil
salt and pepper to taste

Method for Salmon:
In a sauté pan, heat oil over medium heat until hot. Season fish with salt and pepper, then sear fish in hot oil until golden, repeat on opposite side. To serve, place a pile of stew in the center of a bowl, place seared fish on top and divide sauce from pan among the four bowls.