RECIPES

Olive oil seared Salmon

chickpea puree and an Olive and Mint sauce Vierge.

INGREDIENTS

YOU'LL NEED

  • 1 540 ml jar of `Picuezo` chickpeas, rinsed and drained
  • 15 ml (1 tbsp.) Lemon juice `Quicklemon`
  • 1/4 cup (60 ml) olive oil `Mueloliva`
  • 1 clove of chopped garlic
  • 4 pieces of salmon, 150g each

Virgin Sauce

  • 1/2 cup (125 ml) sliced ??`Luxeapers` olives
  • 15 ml (1 tbsp.) Luxeapers `capers`
  • 1/2 cup (125 ml) cherry tomatoes, in half
  • 15 ml (1 tbsp.) Mint leaves, coarsely chopped
  • 30 ml (2 tbsp.) `Venta Del Baron` olive oil

Instructions

  • Using a food processor, crush the chickpeas with the lemon juice, 45 ml of olive oil and the chopped garlic until smooth (add water if necessary). Reserve.
  • Season the salmon steaks. In a skillet over medium heat, cook the salmon steaks in the remaining olive oil for 3-4 minutes per side, finishing with the skin side. Reserve.
  • Meanwhile, mix all the ingredients for the virgin sauce. Serve the salmon steaks on a bed of mashed chickpeas, garnished with the virgin sauce.

See What

Products We Carry

Mueloliva

Extra virgin olive oil
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Picuezo

Chickpeas
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Quicklemon

Lemon juice
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Luxeapers

Sliced green olives
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Luxeapers

Capers
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Mueloliva

Venta Del Baron
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