Cook garlic in a small pot with 3 tablespoons of olive oil over low heat for 20 minutes or until tender.

Sweat carrot, onion, celery and 1 tablespoon of olive oil in sauce pan 5-7 minutes or until onions become translucent.

Add 1 teaspoon of pepper and chili, allow spices to cook for 2 minutes or until aromatic.

Add white wine, thyme, bay and parsley and allow white wine to simmer for 3-4 minutes. Add ¼ cup water and simmer for 10-15 minutes until the nage has reduced to 3 tablespoons, and then strain through a fine mesh strainer.

Cover potatoes with water and simmer with saffron and 1 tablespoon of salt and saffron for 10-12 minutes or until tender

Saute red onions in 1 tablespoon of olive oil and deglaze with white wine vinegar, cook 5-7 minutes or until tender.

Saute broccoli rabe with 1 tablespoon of salt and 1 teaspoon of ground pepper 1-2 minutes or until tender.

Blend garlic, lemon juice, nage into a smooth puree, then slowly add the oil that the garlic was cooked in to emulsify, season with 1 teaspoon salt and piment d’espelete.

Cut salmon into two pieces and season with salt and 1 teaspoon black pepper. Poach salmon in remaining olive oil at 140 degrees for 8-10 minutes or until medium rare.

Serve a salmon over vegetables and olives with a generous amount of sauce.