Seared Salmon Steaks with Black Olive Purée and Fondant Onions

• 4 x 125g fresh salmon steaks, skin removed
• 2 tablespoons plain black olive purée (Isnardi, Ardoino, or Cipriani)
• 2 spring onions
• 2 pinches thyme flowers
• 1 tablespoon olive oil
• 2 tablespoons coarse sea salt

• Prep time: 15 minutes
• Cook time: 5 minutes

Difficulty: Easy

Rinse the salmon steaks and pat dry. Sprinkle coarse sea salt on both sides and let macerate for 20 minutes. Rinse again, pat dry, and brush with olive oil.

Peel the spring onions, rinse, pat dry, and grate finely. Season with salt and mix with the remaining olive oil.

Heat a 26 cm cast iron casserole over high heat. Add the salmon steaks, garnish with olive purée, surround with grated onions, and sprinkle with thyme flowers. Cook for 4 minutes. Transfer salmon to hot plates, surround with onions, and serve immediately.