Salmon fried with seaweed, zucchini and wheat grains
4 servings
40 minutes
This exquisite Latin American recipe combines a richness of flavors and textures, creating a harmonious dish with subtle sea notes. Salmon coated with a crispy layer of kochayuyo seaweed and aromatic sage retains its juiciness and tender texture, while the light spiciness of merkén adds distinctive depth to the flavor. A side of roasted zucchini with a creamy sauce made from mote wheat grains, tomatoes, and goat cheese brings a soft creaminess and pleasant graininess. This dish reflects the culinary heritage of the region where seafood is paired with local grains and vegetables, creating a warm, rich taste. Perfect for festive dinners and gourmets who appreciate unusual combinations and texture balance.
1
Finely chop the dried wakame seaweed, place it in a blender and grind well. Mix with chopped sage and a pinch of merkén.
- Spirulina: 50 g
- Sage: 1 teaspoon
- Merkén (Mapuche smoked chilli blend): to taste
2
Season the salmon with salt and pepper and coat it in the kochajuyo mixture. Fry in a pan with a little olive oil, ensuring that the center of the salmon pieces remains very red.
- Salmon fillet: 750 g
- Salt: to taste
- Spirulina: 50 g
3
Cut the zucchini crosswise into 3 cm thick pieces and scoop out the insides with a spoon, season with salt and pepper.
- Courgette: 2 pieces
- Salt: to taste
4
Pour a little olive oil into a pot and sauté the onion. Then add the mackerel and tomatoes and pour everything with cream. Season and place the mixture into prepared zucchinis, topping with pieces of goat cheese, and bake in the oven until the cheese melts.
- Onion: 2 tablespoons
- Cooked hulled wheat (mote): 400 g
- Tomato brunoise: 3 tablespoons
- Cream: 3 tablespoons
- Salt: to taste
- Goat cheese: 50 g
5
Serve salmon with pieces of zucchini.
- Salmon fillet: 750 g
- Courgette: 2 pieces
