At Beer Camp, the best ideas have a head on them

1 tablespoon fresh groundblack pepper

1 tablespoon fresh groundcoriander seeds

For the garnish:

1 pint local cherry or grape tomatoes

4 thin slices white bread

Melted butter

1 sprig of thyme

Extra virgin olive oil

Salt and pepper

For the sauce:

1 head Boston Bibb lettuce

1 shallot, sliced

1 sprig each: mint, parsley,basil leaves picked

1 tablespoon butter

1/2 cup chicken stock

1. The day before, place the salmon on a tray lined with wax paper, skin side down. Mix all the dry ingredients in a bowl and sprinkle generously over the salmon filets. Place the salmon in the refrigerator, uncovered, until the next day. The cure should melt away and the spices should be left on top.

2. Cut the tomatoes in half, season with salt and pepper, and mix in a bowl with extra virgin olive oil. Add the tomatoes to a hot sauté pan and cook until the skins blister a little. Transfer to a bowl, cover, and keep warm.

3. In a saucepan, sweat the shallots in butter with salt and pepper, add the lettuce leaves, and cook until dark green and tender. Add the chicken stock and transfer to a blender. Puree until smooth, adding the herbs at the last minute.

4. Brush the bread with the butter and cook in a pan until golden brown on both sides.

5. Cook the salmon filets on a grill, skin-side only, or in a nonstick pan in the oven until the salmon is medium- medium-rare, depending on how you like it.

6. Place the toast on the plates and spoon tomatoes on top; place salmon on the plates and spoon the lettuce sauce around.

Per serving: 279 calories, 30 grams protein, 6 grams carbohydrates, 4 grams sugar, 15 grams fat, 89 milligrams cholesterol, 720 milligrams sodium, 1 gram dietary fiber.

Detailed event and ticket information is online at www.phillybeerweek.org.

Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.