Prep Time
30 minutes
Cook Time
45 minutes
Total Time
75 minutes
4 Servings

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.


  • 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.

Receive recipes, tips, and updates

Sign up and be the first to know when we publish more chef-made, delicious recipes!

0/5 (0 Reviews)
Your Cart
Your cart is emptyReturn to Shop
Calculate Shipping