- 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.
- 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.
- 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.
- 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.
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