Thursday, 1 October 2015

Supreme SALMON in MOJO Sauce


So it is yet another tapa, but who doesn't just love tapas. This recipe is super simple with few ingredients and very quick to make. This is a tasty, spicy little number and is equally great with an ice cold beer or a glass of wine! So go ahead and give it a try!


2 Salmon Fillets
2 tbsp Olive oil
Salt and Black pepper
1 sprig of flat-leaf parsley to garnish

For the Mojo Sauce:
2 Garlic cloves, peeled
2 tsp paprika
1 tsp ground cumin
5 tbsp Olive oil
2 tbsp White wine vinegar


To make the mojo sauce, put the garlic, paprika and cumin in a food processor and blend until well mixed together. With the food processor still running slowly add the olive oil in a thin steady stream, until all the oil has been added and the sauce has emulsified. Add the vinegar and blend for another minute. Season with salt to taste.

To prepare the salmon, you can remove the skin (or leave it on), cut the salmon into relatively equal, thick chunks. Season with salt and black pepper. Heat the olive oil in a large pan, when hot, add the fish skin side down (if you didn't remove it) for about 7 minutes, depending on its thickness, until cooked.


Transfer the salmon to a warmed serving dish, drizzle over some of the mojo sauce and garnish with the parsley. Serve the dish accompanied by the remaining mojo sauce in a small serving bowl. Enjoy......

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