Pan Seared Coho Salmon – As Seen on Restaurant: Impossible : Robert Irvine

Ingredients

• 1/3 cup BBQ sauce, store bought
• 2 tsp Dijon mustard
• ¼ cup white wine vinegar
• 1 garlic clove, minced
• 1 shallot, small diced
• 2/3 cup grapeseed oil
• 2 tbsp water
• Salt
• pepper
• Four portions fresh Coho salmon filet (6 oz each)
• 2 tbsp grapeseed oil
• 4 tbsp unsalted butter
• 2 cups English cucumber, diced
• ¼ cup pitted green olives – Castelvetrano is good option
• ¼ black pitted olives – kalamata is a good option
• 1 cup cherry tomatoes, cut in half
• ½ cup whole slab feta cheese, cut into 1-inch cubes
• 3 tbsp flat leaf Italian parsley, chopped
• 3 tbsp scallions, sliced thin