Six 7 oz salmon filets

2 tbs canola oil

3 large russet potatoes

salt and pepper

2 eggs

½ cup milk

flour for dusting (or use rice flour for Gluten Free)

Method: Add the canola oil to a skillet and preheat over medium heat. Make sure the oil is hot, but does not smoke. Whisk together the eggs and the milk. Season the steelhead filets with the salt and pepper and dust with the flour, dip in the egg mixture and pack the top with the potato and chive.  Place the salmon potato side down in the oil. Cook until the potatoes are golden brown without disturbing the salmon (about 3 1/2 minutes). Flip and cook for one more minute or until the fish is just barely cooked through.

For the Vegetable Bean :

1 cup chopped tomato

1 tsp chopped fresh dill

8 chanterelle mushrooms ripped in half

½ cup baby green beans

½ cup baby wax beans

½ cup white beans (fully cooked)

¼ cup salmon stock

¼ cup dry white wine

salt and pepper to taste

2 tsp butter

1 tsp chopped shallots

Method: In a sauté pan, heat the butter and blanch the shallots.  Add the tomatoes and cook for 2 minutes stirring often. Add the stock and white wine and cook until the tomatoes are soft (about ten minutes). Add the beans and simmer for about one minute.  Season with dill, salt and pepper.

To Serve: In warm bowls distribute the ratatouille with enough broth to cover the bottom of the bowl and serve the salmon potato side up. Garnish with dill sprigs and lemon wedge.