Directions:

1. Season sockeye with salt. Add olive oil to frying pan. After heating, fry sockeye salmon skin-side down on medium heat. Remove when skin becomes crispy;

2. Add broccoli and milk into the pan, cook for 15 minutes. After softened, use a hand-held blender to smooth. Season with salt and unsalted butter;

3. To plate, start with broccoli puree and form into olive shape, add sockeye on top and drizzle with balsamic vinegar.