Top Chef, Season 9, Episode 4, Quickfire Challenge

• 2 – 3 ounces salmon belly
• Kosher salt, to taste
• Olive oil, as needed
• 4 Fresno chilies
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped chives
• 1 teaspoon basil leaves, torn
• 1 teaspoon chervil, torn
• 1 clove garlic

1. Thinly slice garlic on a mandolin

2. In a small cast iron sauté pan, add 2 tablespoons over medium heat, add the sliced garlic to the pan over low. Once the garlic is light brown remove from the pan and drain on paper towel

3. Meanwhile toss the Fresno chilies in olive oil and roast on the grill. Once the Fresno chilies are charred, place them in a bowl and cover with plastic. Remove chilies and peel, remove seeds and chop the flesh.

4. Mix chilies in a bowl with balsamic, extra virgin olive oil, basil, chervil and chives.

5. Heat the cast iron to medium and add oil – roast salmon on the skin for 2 – 3 minutes.

6. Serve medium rare salmon with marinated chilies, garlic chips and torn basil, chervil and chives. Season with salt.