Wild Salmon with Burnt Tomato Sauce, Egg Yolk, and Vinegar Meringue

Wild Salmon with Burnt Tomato Sauce, Egg Yolk, and Vinegar Meringue

November's BrightRx is focused on restaurant-worthy meals that you can make at home. Many of us are no longer able to enjoy restaurants in the way we used to, so we are bringing ambitious, elevated meals to your kitchen. Miles Thompson has shared a recipe with us for Wild Salmon with Burnt Tomato Sauce, Egg Yolk, and PARASOL Vinegar Meringue. 

Photo by Rachel Jacobson

Miles Thompson is a James Beard-nominated chef who is currently working alongside Nick Montgomery and Akira Akuto at Konbi in Los Angeles' Echo Park. Thompson comes from a family with deep culinary traditions on both sides, his mother’s being a family of Jewish immigrants and his father’s of Jamaican and African-American descent. 

Wild Salmon with Burnt Tomato Sauce, Egg Yolk, and Vinegar Meringue

By Miles Thompson


  • 3.5lbs wild salmon, skin on
  • Kosher salt
  • Brightland AWAKE Olive Oil
  • PARASOL Champagne Vinegar Meringue (recipe below)
  • Burnt Tomato Sauce (recipe below)
  • Egg Yolk Sauce (recipe below)
  • 5 pluches purslane (pickings of a plant containing stems and leaves)
  • 5 obliques (irregular, angled chunks) elephant heart pluot
  • Dried chamomile
  • Grey salt, to finish


Preheat the oven to 275OF. 

Season the salmon well with kosher salt and roll in olive oil to coat. 

Place the salmon on top of an oiled square of parchment paper and fold the paper over the salmon to make a small package. Put the fish on a small tray and place in the oven for 9 minutes. 

Remove the salmon and unwrap. Move the fish to a paper towel lined tray. Flip the fish over and gently peel off the skin before flipping it over again. 

Pipe 3 nickel-sized spheres of meringue onto the left side of a dinner plate in a curved formation.

Burn the meringue with a kitchen torch. 

Spoon 3 large spoons of the burnt tomato sauce onto the plate within the border of the meringue. 

Place the salmon on top of the tomato sauce and enrobe half of the filet with the egg sauce. 

Surround the salmon with the purslane on one side and the pluot on the other. 

Crush the chamomile through a tea strainer onto the fish. Finish by lightly seasoning the fish with grey salt. Serve immediately. 

Burnt Tomato Sauce



Heat 2 tbsp of the olive oil to smoking in a cast iron pan over high heat. Heavily sear the onions until deeply blackened on both sides. Once seared, remove to a sheet tray. 

Repeat the above process with the remaining olive oil and the tomatoes. 

Allow the vegetables to cool. Puree all of the ingredients well in a high-speed blender. Remove to an airtight container and reserve at room temperature. 

Champagne Vinegar Meringue



Put the sugar and vinegar in a saucepan and place on the stovetop. Stir slightly to combine with a wooden spoon, heat on high until the mixture comes to a boil. Using a candy thermometer, heat until the sugar syrup reaches 238OF degrees, or soft ball stage.

While the vinegar syrup is cooking, place the egg whites in a bowl of a stand mixer. With a whisk attachment, beat the egg white on high until stiff peaks form. This should take about 7 minutes. If started just after the sugar mixture is placed on the stove, both steps should be ready at about the same time. 

Once the vinegar syrup has reached 238OF, remove from heat. Let the syrup rest about 30 seconds to let the bubbles settle.

While the mixer is still on high, slowly pour the syrup into the egg whites. Season with salt. 

Continue mixing on high until the meringue comes to room temperature. The outside of the bowl will no longer be warm to the touch. Remove the marshmallow to a piping bag and refrigerate. 

Egg Yolk Sauce



In a small bowl, whisk the egg yolks until smooth. Slowly stream in the olive oil, whisking constantly to form an emulsion. Season with the salt and whisk to dissolve. Remove to an airtight container and reserve at room temperature