Pan-seared salmon Filet with Chimichurri
Beautiful work from Frank @bigtastybbqnh! This was one of the winners in our 2021 Ambassador Competition. Enjoy!
Enhance your culinary talent with Nativo Spices.
Ingredients:
FOR THE SALMON:
Nativo Chimichurri seasoning for sprinkling on the salmon before cooking
Salmon (I used wild-caught sockeye salmon, with the skin intact)
2 TBS Avocado Oil
2 TBS Butter
2 TBS Honey
FOR THE CHIMICHURRI ROJO:
1/2 chopped red pepper
1/2 chopped red onion
1 14oz can fire-roasted tomatoes
1 TBS chopped garlic
2 TBS red wine vinegar
2 TBS chopped fresh parsley
2 TBS fresh squeezed lemon juice
4 TBS Olive Oil
FOR THE GARLIC PARMESAN CAULIFLOWER PUREE:
1 head White Cauliflower
1/2 cup Milk
1/2 cup Heavy Cream
1 cup freshly grated Parmesan Cheese
1 TBS chopped Garlic
Salt, to taste
INSTRUCTIONS:
FOR THE CHIMICHURRI ROJO:
In a bowl, add the red pepper, red onion, fire-roasted tomatoes, garlic, red wine vinegar, Nativo Chimichurri seasoning, fresh parsley, lemon juice, and olive oil and stir until well combined.
Allow to sit for 30 minutes for the flavors to fully develop.
FOR THE CRISPY POTATO SPIRALS
Heat a pot of vegetable oil over high heat until the oil reaches about 400 degrees.
Cut a potato using a spiralizer.
Add the potato spirals carefully into the heated oil and flash fry until golden brown.
Remove from oil onto a paper towel-lined plate.
Preparing the Cream Sauce:
This can be prepared while cooking the salmon.
Heat a skillet with 2 tbs olive oil. Brown 3 cloves minced garlic, 1/2 minced shallot.
Add 1/2 C white wine, simmer/reduce.
Slowly add 2 C heavy cream, keeping a light boil .
Add 2 tbs lemon juice, 1/8 C parmesan cheese, 1 tbs Chimichurri, 1 tsp Rosemary Sea Salt.
Lightly steam 2C spinach chopped fine and add to cream.
Simmer for ~30m to desired thickness.
For the Garlic Parmesan Cauliflower Puree
Cut cauliflower into bite-sized pieces
In a large pot on medium heat, add the milk and cream.
Add the cauliflower and simmer until fork tender.
Remove the cauliflower with a slotted spoon and place in a blender.
Puree the cauliflower for roughly 15 seconds.
Add the parmesan cheese, garlic, and 2 TBS of the milk/cream mixture from your pot and puree.
Check texture and seasoning level. If needed, add a touch more milk/cream and salt, if necessary.
Puree until smooth.
For the Salmon
Heat a cast-iron skillet over medium-high heat, adding 2 TBS Avocado Oil
Season the salmon with some Nativo Chimichurri seasoning.
Add the salmon to the skillet, flesh-side down, and sear for roughly 2 minutes.
Carefully flip the salmon and cook until the salmon reaches an internal temp of 130 degrees.
At that point, add the butter to the skillet and baste the salmon with the butter as it continues to cook.
Once the butter is fully melted, add the honey to the skillet and stir to incorporate the honey and butter together.
Baste the salmon with the honey butter mixture and remove it from the skillet when the internal temperature reaches about 140 degrees.
Let the salmon rest for a couple of minutes to reach the final internal temperature of 145 degrees.
Plating The Dish
Place a layer of the cauliflower puree onto your plate. I added a base layer of steamed green beans first for a little added color and support).
Place the salmon on top of the cauliflower
Add some of the Chimichurri Rojo onto the ends of the salmon
Place the crunchy potato spirals on top of the salmon.
Serve and Enjoy! If you make this recipe, don’t forget to share your work with us on social media! Tag us at @nativospices for a discount on your next purchase.
