Ingredients

For the chive vinaigrette:

• 1/4 cup white wine vinegar
• 1 tablespoon minced shallots
• 2 tablespoons finely minced chives
• 1/4 teaspoon sea salt, or more to taste
• 1/8 teaspoon freshly cracked black pepper, or more to taste
• 2/3 cup extra virgin olive oil

For the salmon:

• 4 salmon steaks, about 1-inch thick (6 ounces each), skin on
• Sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the vinaigrette: In a medium bowl, whisk together the vinegar, shallots, chives, salt, and pepper. When the salt has dissolved, whisk in the olive oil.

Step 2

Season the salmon steaks with salt and pepper.

Step 3

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and cook for 3 minutes more. Remove and blot on a paper towel.

Step 4

Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.

Ingredients

For the salsa verde:

• 1 1/2 cups packed, roughly chopped flat-leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 1 to 2 anchovy fillets (optional)
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated zest from 1 lemon
• Kosher salt and freshly ground black pepper

For the steak:

• One 2-pound flank steak Kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies (if using), vinegar, lemon juice, garlic, and lemon zest in the work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, stopping to scrape down sides of bowl as necessary.

Step 2

Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 3

In the meantime, set up your grill or grill pan for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side, or until done to your liking. Let rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Ingredients

• 2 teaspoons fennel seeds
• One 3 1/2- to 4-pound chicken, halved or spatchcocked
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 8 ounces thick-cut bacon, finely diced
• 2 cloves garlic, finely minced
• 1 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup extra virgin olive oil
• 2 teaspoons finely grated lemon zest
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon hot red pepper flakes

Directions

Step 1

Toast the fennel seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in a spice mill or with a mortar and pestle.

Step 2

Pat the chicken dry and sprinkle with half of the fennel; season generously with salt and pepper; set aside.

Step 3

Preheat the oven to 425°F. Cook the bacon in a large ovenproof skillet over medium heat, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl. Pour off all but 3 tablespoons of bacon fat. Increase the heat to medium-high and carefully place the chicken halves, skin side down, in the skillet, pressing down so skin makes good contact with the surface of the pan. Cook until the skin is golden brown and starting to crisp, about 5 minutes. Turn the chicken; transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35 to 40 minutes. Transfer the chicken to a cutting board and let rest 10 minutes.

Step 4

While the chicken rests, add the garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to the bacon. Mix well; season with salt and pepper. Serve the chicken drizzled with the pan juices and topped with the bacon mixture.