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Ingredients:

4 each Fresh salmon fillets, 5 - 6 oz. each
as needed Chef Larry's Asian Spice (recipe follows)
as needed Olive oil
for service Chef Larry's Lemon Oil (recipe follows)
for service Chef Larry's Scallion Oil (recipe follows)

For the Olive and Caper Relish:

1/3 cup Kalamata olives, seeded, small dice
2 tsp. Capers, drained
1/4 cup Scallion, minced
1/4 cup Red, green and yellow bell pepper, finely diced
1/4 cup Tomato, seeded, finely diced
1/4 cup Yellow tomato, seeded and diced
1 tbsp. Orange juice
1/2 tsp. Balsamic vinegar
1 1/2 tsp. Olive oil
1/2 tsp. Sugar
6 each Fresh basil leaves, large, minced
1.2 tsp. Fresh parsley, minced
to taste Salt
to taste Fresh ground black pepper

Method:
Prepare Olive and Caper Relish by placing ingredients in a bowl and mix well. Season with salt and pepper. Refrigerate for 2 - 3 hours to allow flavors to develop. Prepare Chef Larry's Asian Spice, Lemon Oil and Scallion Oil per recipes, reserve. Heat saute pan over medium high heat. Season salmon fillets with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned seabass fillets. Sear for 3 - 4 minutes on each side or until done. Remove seared salmon fillets and place on serving plates. Top with Olive and Caper Relish. Drizzle with Chef Larry's Lemon Oil and Scallion Oil.

Chef Larry's Notes:
Capers are the brined buds of the caper plant indigenous to the Meditteranean region. Capers as well as Kalamata olives can be found in the specialty condiment section of many supermarkets.

Makes 4 servings

Chef Larry's Asian Spice

Ingredients:

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use.

Use for meat, poultry and fish.

Makes about 1 cup

Chef Larry's Lemon Oil

Ingredients:

1 tsp. Lemon zest, minced
1/4 cup Lemon juice
2/3 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method:
Place ingredients in a blender or food processor. Puree until smooth. Place oil in squeeze bottle for use.

Makes 1 cup

Chef Larry's Scallion Oil

Ingredients:

2/3 cup Scallions, rough chopped
1/4 cup (packed) Fresh parsley, steme removed
1 tsp. Garlic, minced
pinch Red chili flakes
2/3 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method:
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup