Seared Salmon with Mussels, Olives, and Lemon-Wine Broth

Melt 15g (1 tablespoon) of the butter in a large pot over medium heat. Sauté the minced shallots for 5 minutes, or until softened and translucent, stirring occasionally. This will form the base of your flavorful broth.

Pour in the 475ml white wine and bring to a boil. Add the cleaned mussels, cover the pot with a lid, and cook for 6 minutes, or until the mussels open, stirring occasionally. Discard any mussels that do not open. The wine will infuse with the mussel's flavor.

Remove the mussels from the pot with a slotted spoon and set aside to cool. Increase the heat to high and simmer the remaining liquid in the pot for 25 minutes, or until reduced by half, to concentrate the flavor. The liquid will be a base of the broth.

While the broth is reducing, remove the mussel meat from the shells, discarding the shells. Refrigerate the mussel meat. Zest half of the lemon using a vegetable peeler, and cut the zest into thin julienne strips. Blanch the lemon zest in boiling water for 30 seconds, then drain. Juice the other half of the lemon to about 7.5ml (1.5 teaspoons), and set aside. These components add brightness and freshness to the dish.

In a small mixing bowl, combine the blanched lemon zest, 15ml (1 tablespoon) of the slivered oil-packed sun-dried tomatoes, and the slivered Kalamata, Picholine, Nicoise and black olives. Set this mixture aside. This will be a flavorful garnish to be added later.

In a small saucepan, combine the reduced mussel broth, 15ml champagne vinegar, the chopped fennel tops, the remaining slivered sun-dried tomatoes, and the reserved oil from the tomatoes. Heat over medium heat for 4 minutes, or until warmed through, stirring occasionally. Stir in the reserved lemon juice. This step brings all the broth components together.

In a large skillet, melt the remaining 15g (1 tablespoon) of butter over medium heat. Add the cooked mussel meat, and warm through briefly. Keep warm until ready to plate. Butter enhances the flavor of the mussels.

Heat 15ml vegetable oil in a large skillet over medium-high heat until shimmering. Season the salmon fillets generously with sea salt and freshly ground black pepper. Sear the salmon for 3.5 minutes per side, or until browned and slightly undercooked in the center. This step is to sear the salmon and cook the dish.

To serve, place one seared salmon fillet in the center of each of the four plates. Spoon the warm mussel and broth mixture around the salmon. Top the salmon with the prepared olive and lemon zest mixture, and sprinkle with the freshly sliced oregano. Serve immediately.