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Seared Salmon with Pacific Seaweed
Spice it up with pil pil of abalone and sea shrimps on cacho de cabra chili pepper!
Chef Axel Manríquez
Courtesy of ProChile
- 6 salmon fillets, each weighing around 6 oz.
- 3.5 oz. Chilean extra virgin olive oil
- 0.3 fl. 0z. lemon juice
- 1.4 oz. mixed dried seaweed (cochayuyo and luche)
- 2 cloves of garlic, very finely diced
- ¼ of a cacho de cabra chili pepper, cut into rings
- 6.3 oz. cooked, cubed abalone
- 4.2 oz. sea shrimps
- 1.4 fl. oz. of the stock in which the abalone was cooked
- 1.7 oz. celery, cut into julienne strips
- 5 oz. hydroponic watercress
- 0.7 oz. lemon zest, cut into strips
- Diced spring onion and parsley
- Salt and pepper
- Season the salmon with salt, pepper and lemon juice. Spread one side with the seaweed mixture and sear this side until golden. Place the salmon in the oven to finish off and cook until medium.
- To make the pil pil sauce, heat half of the olive oil and add the chopped cacho de cabra chili, the abalone, shrimps and garlic, soften with the abalone stock and add in the spring onion and parsley. Stir in the remaining olive oil.
- Finally, sauté the celery for one minute, then add the watercress and lemon zest.
- To serve, place the salmon fillet in the centre of the plate and cover it with the abalone and shrimp pil-pil. Finally, place the watercress in lemon on top of the salmon.
- Find your next truly delicious dish here:
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