Salmon Roulade 2 oz. Mixed herb salad 4 6.5oz portions of salmon* Hazelnut vinaigrette* 2 oz. Chopped chives Saffron emulsion* Citrus oil* Cucumber date & Walnut salad* *recipes to follow   Citrus Oil zest from 1 orange zest from ½ lemon zest from ½ lime oil to cover zest  Hazelnut Vinaigrette 5oz. lemon juice 7oz balsamic vinegar 2 cup toasted hazelnuts 4.2oz olive oil extra virgin ½ tsp. fresh minced garlic 1 tsp. fresh minced shallot 1 tsp. fresh minced ginger salt & pepper  Cucumber Walnut & Date Salad 1½ seedless or European cucumbers (peeled) 3 "Medjool" dates (seeded & sliced) 4oz. toasted walnuts (hand crushed) hazelnut vinaigrette to coat salt & pepper  Saffron Emulsion 1 pinch quality saffron 1 cup chicken broth 1 egg white olive oil lemon juice to taste salt to taste      Salmon Roulade Have your butcher cut 4 6.5oz strips of boneless skinned salmon fillet. Roll and tie them into roulades or rounds. Season with salt and pepper and oil fish. On a hot, well-seasoned grill, place salmon top side down until dark grill marks are formed. Turn slamon 45 degrees and repeat. Flip salmon and repeat. Finish in a 350 degree oven to desired temperature. Brush with citrus infused oil.  Citrus Oil In a small pot, place zest with pithe removed. Cover with oil and bring to a simmer. As soon as simmer is reached, remove from heat and let cool.   Hazelnut Vinaigrette Add all ingredients except olive oil and salt and pepper to a tall container. Using a hand held buerre mixer on high pureé ingredients while slowly adding the olive oil. When finished, season with salt and pepper to taste. Let sit for at least one hour. Then pass through a medium strainer to remove any fibrous material. Shake well before use.   Cucumber Walnut & Date Salad Under a towel, lightly smash the cucumber to release juice. Then quarter and chop into ½" pieces. Add the sliced dates and walnuts. Season with salt and a "good crack" of black pepper. Add vinaigrette and turn with your hand until a creaminess develops in the bowl. Let sit for 15-20 minutes before serving.   Saffron Emulsion Mix saffron and chicken broth and reduce by ½. Cool liquid. In a blender put egg white and saffron infused chicken broth. At high speed slowly add olive oil until sauce reaches a spoon-coating consistency. Remove from blender and add lemon juice and salt to taste.