Pink Peppercorn Salmon over Mediterranean Salad

Presented by Executive Chef Travis Hearne, Vivace

2 skin on salmon filets

½ quart cucumbers, chopped

½ pint baby heirloom tomatoes, chopped

¼ cup black olives, sliced

¼ cup artichokes, chopped

¼ cup red onions. chopped

¼ cup feta, crumbled

2 ounces pink peppercorn gastrique

¼ cup pink peppercorn vinaigrette

salt, to taste

pepper, to taste

Sear the salmon skin side first for 2-3 minutes, then flip over and cook for another 3-5 mins for medium well.
Mix the cucumbers, artichokes, feta, black olives, red onion, tomatoes, and pink peppercorn vinaigrette into a bowl .
Then toss and place on the plate top with the seared piece of fish and cover with the gastrique and serve.
Garnish with greens.