Ingredients

Serves 6

18 oz wild salmon

2 tbsp canola oil

Kosher salt to taste

2 cloves garlic, sliced

4 sprigs thyme

4 tbsp white wine, sauvignon blanc

4 tbsp. water

1 lemon cut in half

6 tbsp pistachios, chopped finely into a dust

1 tsp piment de espelette

3 tbsp extra virgin olive oil

1/2 tsp red pepper flake

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 japanese eggplant, diced

1 yellow squash, diced

2 avocados, firm, diced

1/2 cup fresh tomatoes, chopped

1tsp. fresh thyme, picked

1 tbsp thai basil

1 tbsp parsley

1 tbsp chives

Salt and pepper to taste

1/2 cup black nicoise olives, pitted

4 tbsp. extra virgin olive oil

2 tbsp. red wine vinegar