INGREDIENTS
18 Ozs
salmon
2 cloves
garlic
4 sprigs
thyme
4 Tbsps
white wine
4 Tbsps
water
1
lemon
6 Tbsps
pistachios
3 Tbsps
extra virgin olive oil
1/2 Tsp
red pepper flakes
1
japanese eggplant
1
yellow squash
2
avocados
1/2 cup
tomatoes
1 Tsp
fresh thyme
1 Tbsp
thai basil
1 Tbsp
chives
1 serving
salt and pepper
1/2 cup
olives
2 Tbsps
canola oil
1 serving
kosher salt
2 Tbsps
red wine vinegar
4 Tbsps
extra virgin olive oil
1 Tsp
piment de espelette
1 Tbsp
parsely