Pesto:

1/4 cup hazelnuts, peeled
2 tbsp. Olive Oil
2 tbsp. Sesame Oil
1 cup Fresh Tarragon
4 cloves Garlic, Minced
1/4 cup Parmesan Cheese
1 tsp. Black Pepper
Pinch of Salt

Salmon:

3 Medium Fennel Bulbs, Julienned
1/2 cup Shiitake Mushrooms, Julienned
2 Large Ripened Tomatoes, Julienned
1/4 cup Dry Vermouth
1 tsp. Thyme, Chopped
Salt & Pepper to taste

Garnish:

3 Lemons Halved
6 Tarragon Sprigs

For pesto: In food processor (or blender) combine all ingredients, mixing thoroughly for 30 seconds. Remove pesto, place in bowl set aside.

For salmon: Preheat oven to 375. Cut salmon vertically into 1-inch strips. Gently roll ends of fillet toward each other in horseshoe formation. Keep form by piercing through with a toothpick.

In hot (preferably iron) skillet, pour 2 Tbsp. of the olive oil. Sear salmon medallions on each side for approximately 1 minute per side. Then place 1 tsp. of pesto on top of medallions, place in oven and bake for approximately 2-3 minutes.

In sauté pan, cook shallots in 2 Tbsp. olive oil until translucent. Add julienned fennel and shiitakes and cook for 5 minutes. Add julienned tomatoes and cook for 1 minute. Add dry vermouth, thyme, salt and pepper and continue to cook for 1 minute.

To serve: Place medallions in center of plate, arrange fennel mixture around medallions. Garnish each serving with lemon half and tarragon sprig.

Serves 6.