• Ingredients: 40
  • Serves: 4

Chinese glazed salmon with oil, wide, blotted on paper towels, salt and freshly ground black pepper, chinese barbecue sauce, slices lean bacon, cut crosswise in half, thinly sliced scallions, including most of green part, to garnish.

Ingredients

  • 1 tsp. oil
  • 4 salmon fillets, cut about 1 inch wide, blotted on paper towels
  • Salt and freshly ground black pepper
  • 4 tbsps. Chinese barbecue sauce
  • 6 slices lean bacon, cut crosswise in half
  • Thinly sliced scallions, including most of green part, to garnish

For the lobster salad and sandwich

  • two 1 1/4-pound live lobsters, or 1 3/4 cups cooked
  • lobster meat.
  • Salt
  • 4 oz. great-quality thick-sliced smoked bacon
  • 1 stalk celery, finely diced
  • 1 tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 4 slices brioche bread, white bread, a crusty roll, or your favorite bread
  • 4 Romaine or Buttercrunch lettuce leaves
  • 2 to 4 thick slices vine-ripened tomato

For the basil aïoli

  • 1 cup mayonnaise
  • 1/4 cup thinly sliced basil leaves
  • 2 1/2 tsps. olive oil
  • Salt and freshly ground black pepper to taste

Tuna

Fettuccine

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 2. Heat the oil in a large non-stick, oven-proof skillet over medium-high heat. Add the salmon, flesh-side down, and sauté until lightly browned, about 1 minute.

    For this step you will need

  2. Step 2 Turn, season the fish with salt and pepper to taste, spread the barbecue sauce over the flesh side, and drape three half-slices of bacon diagonally over the top of each fillet.

    For this step you will need

  3. Step 3 3. Transfer the fish to the broiler and cook until the bacon is crisp and the salmon is just cooked through, about 10 minutes for 1-inch-thick salmon fillets.

    For this step you will need