Secret Island Salmon w/ Basil Chimichurri Served with Asparagus & Papas a la Chapa Recipe

Simple Steps

Basil Chimichurri

• ½ oz basil, chiffonade then chopped
• ¾ oz parsley, chiffonade then chopped
• ¼ oz oregano, chopped
• 2 tbsp red wine vinegar
• ¾ cup extra virgin olive oil
• 2 tbsp honey
• 1 tbsp shallot, minced
• 1 clove garlic, minced
• ½ tsp red pepper flakes
• ½ tsp salt
• ½ tsp black pepper

Chop all herbs and combine with oil in a small bowl. In a separate bowl, combine the remaining wet ingredients and garlic and whisk to combine. Add herbs, wet ingredients and remaining ingredients until combined.

Papas a la Chapa

• 1lb Yukon Gold potatoes, size C
• 2 tbsp butter
• 2 tbsp parsley, chopped
• 1 tsp salt (or to taste)
• ½ tsp pepper (or to taste)

• Salt for water

Add enough heavily salted water just to cover the potatoes. Boil potatoes for 20-25 minutes until fork tender. Allow potatoes to cool. Once cool, use a metal spatula to slightly push down on one potato at a time, to gently smash, but not break. Melt butter in a cast iron skillet over medium heat, place potatoes in skillet and brown on both sides. Season with salt, pepper, and parsley.

Lemon Créme Fraîche

• Juice of one lemon
• Zest of one lemon
• 1 c. créme fraîche
• 1 tsp salt

Combine all ingredients in a bowl and mix.

Roasted Asparagus

• 1 lb asparagus, bottoms trimmed
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste

Heat oil in a pan over medium high heat. Place trimmed asparagus in hot pan and pan roast for 6-8 minutes, turning occasionally.

Season with salt and pepper to taste.

Salmon

• 4 Secret Island Salmon filets
• 2 tbsp olive oil
• 2 tbsp butter
• 2.5 tsp salt
• 1 tsp pepper

Preheat oven to 350 degrees. Rub salmon filets with oil and season with salt and pepper. Heat a cast iron pan and when hot, sear salmon on each side for 3-4 minutes, place a piece of butter on the top of each filet and put in the oven for 3-4 minutes. Remove salmon from oven and baste with butter and oil from the pan.

To Plate

• Lay roasted asparagus on the middle of the plate. Place salmon on top of asparagus and top with Basil Chimichurri.
• Place Papas a la Chapa next to the Asparagus and Salmon and top with Lemon Créme Fraîche.

^{Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.}