Chef Shin Tsujimura
Nobu
New York Jets

For the Watercress Dressing
1 bunch of watercress
6 ½ Tbsp rice vinegar
5 Tbsp grapeseed oil
2 tsp sea salt
1 tsp ground blackpepper

Mix all the ingredients together.

For the Salmon
7 oz. fresh salmon filet
2 oz. sliced hearts of palm
2 oz. watercress dressing
dash of oil

Preheat a grill or pan and add a touch of oil. Sprinkle a pinch of sea salt on the salmon. Sear the salmon on both sides. The surface of the salmon should be white.

To Serve
Pour 2 ounces of the watercress dressing already mixed into a serving dish to coat. Place the sliced hearts of palm in the center of the dish. Cut the seared salmon into twelve pieces. Roll each slice of salmon into a cylinder shape and lay around the sliced hearts of palm in a petal-pattern, as if the dish were a flower. Serve.