Bern's Steak House Salmon Tartare

2 tablespoons lemon zest

1 tablespoon extra-virgin olive oil

2 tablespoons basil chiffonade

8 ounces diced, sushi-quality salmon

2 tablespoons finely diced red onion (leave extra for garnish)

Salt and white pepper to taste

Yuzu Caper Aioli (see recipe)

In small bowl, mix salmon, basil, olive oil, lemon zest and red onion together gently. Add salt and pepper to taste.

Divide mixture and garnish with Yuzu Caper Aioli (see recipe), micro pepper cress (or micro greens such as alfalfa sprouts), toast points and red onions

Note: To make basil chiffonade, roll the basil and slice into narrow ribbons.

Source: Jeannie Pierola, executive chef, Bern's Steak House.

Yuzu Caper Aioli

11/2 cups aioli (see below)

2 tablespoons chopped capers

2 tablespoons yuzu juice (see note)

1 teaspoon lemon juice

Salt and white pepper to taste

Fold first four ingredients together and season to taste with salt and pepper

(To make the aioli, use 3 egg yolks, 11/2 cups vegetable oil, 1/2 cup olive oil and 21/2 tablespoons lemon juice. In a food processor with the lid attached and blade running, add egg yolks. Next, slowly add the vegetable oil and then olive oil with the processor on. Last, add lemon juice, salt and pepper. Mixture should resemble a tight mayonnaise.)

Note: Yuzu is a slightly bitter citrus fruit with a taste between grapefruit and mandarin orange, and its juice is used in ponzu and other Japanese sauces. It can be found in Asian supermarkets. You might substitute lemon, lime or tangerine juice.

Source: Jeannie Pierola, executive chef, Bern's Steak House.