Salmon, Corn Purée, Pickled Vegetables
Salmon cooked to just short of done on a sweet corn purée, with pickles cut small to keep the plate sharp.
Salmon is unforgiving in one direction only: you can always cook it more, never less. Pulling it early and letting the plate finish the job is the difference between silky and chalky.
Everything else on the plate is acid, because the fish and the corn purée are both sweet and rich, and without the pickles it would sit heavy after three bites.
