Prep Time
30 minutes
Cook Time
45 minutes
Total Time
75 minutes
Yield
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.

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.

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