This dish is a celebration of coastal flavors: flaky salmon paired with briny olives, sweet tomatoes, and a kiss of citrus. It’s light yet deeply satisfying, the kind of meal that feels like summer on a plate.

Few things are as satisfying as a perfectly grilled skirt steak. It’s quick to cook, packed with flavor, and when paired with a vibrant chimichurri, it becomes the star of any table. This dish captures Andrew’s approach to food, simple ingredients elevated through balance and technique.