Au Jardin Potager: Lemon Augurmato Seared Sockeye Salmon on Fresh Baked Arbosana Olive Oil Rolls with Frantoio Aioli-Dill Tartar Sauce and Purslane

About Me

Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.

Three olive oils were used in the creation of this sandwich. Each was chosen specifically to lend its unique flavor to the culinary application. The salmon was marinated in a sprightly, fresh, lemon agrumato. The tartar sauce was made from an aioli which contains a lovely, assertive, peppery frantoio extra virgin olive oil, and the rolls were made using fresh, fragrant, floral arbosana extra virgin olive oil.