Horseradish Crusted Salmon on Parmesan Arugula

2 pieces (8 ounces each) sockeye salmon

2 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

2 portions (1¼ ounces) horseradish crust (recipe below)

1 ounce arugula

6 slices heirloom tomato

2½ ounces lemon vinaigrette (recipe below)

½ ounce shaved parmesan

Reduce balsamic vinegar (see note)

Heat oven to 450 degrees.

Season each piece of salmon with ½ teaspoon salt and teaspoon black pepper. Slice portion of horseradish crust and lay on each piece of fish. Bake 8-10 minutes.

While fish bakes, slice tomatoes and fan them on plates. Toss arugula with remaining salt, pepper and lemon vinaigrette and place on top of tomatoes and garnish with shaved parmesan.

Place browned fish on top of cheese. The heat will melt parmesan and slightly wilt the greens. Garnish with a drizzle of balsamic reduction (it is very strong so only a little is needed).

Serves two.

Cook's note: To reduce balsamic vinegar, heat 2 cups vinegar over medium heat until it has syrupy consistency and sticks to a spoon. Store for 3 to 4 months at room temperature in a sealed container.

Chef Scott "Randy" Mattson, Lawry's the Prime Rib, Chicago