Ingredients:4 fillets fresh salmon
Marinate salmon in salt, pepper, paprika and olive oil.
Sauté onion and leek in 2 tbsp olive oil over a low flame until tender. Add 1/2 cup of wine. For creaminess, add butter. Set aside, keeping warm until ready to serve.
Place salmon skin side down on platter and coat with cocoa nibs to cover. Place salmon cocoa nib side down in very hot sauté pan with 3-4 tablespoons of olive oil.
Cook for two minutes and flip to skin side; cook for 3-4 minutes more. Be careful not to overcook, center of salmon should remain rare.
Divide onion and leek mixture among 4 plates.
Top with salmon and serve.
Source: Jacques Torres Chocolate