Salmon fried with seaweed, zucchini and wheat grains

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.