Pan Seared Salmon | Masala Peas | Garam Masala MIC Food® Yuca
By Chef Aarti Sanghavi
INGREDIENTS
- 4 ea. 6oz. portions Skin-On Salmon Filets
- 2 cups English Peas
- 2 cups Vine Ripe Tomatoes, rough chop
- 2 cups MIC Food® Tio Jorge® Brand Raw Peeled Yuca, diced
- 2-4 tbsp. Garam Masala
- 1 tsp. Turmeric
- 4 tbsp. Indian Chili Powder
- 1 tbsp. Coriander
- ½ cup Garlic, minced
- 2-4 tbsp. Canola or Vegetable Oil
- tt. Flake or Sea Salt
- 2 tbsp. Cilantro Leaves
- 1 cup Yellow Onion, diced
- 4 tbsp. Butter
- 4 sprigs Thyme
- 1 cup Fish Stock
- 2 tbsp. Meyer Lemon Olive Oil
- 2-4 cloves Garlic
DIRECTIONS
- For the Garlic Chutney: Mash the garlic, 2 tbsp of indian chili powder, 1 tsp salt until it forms a paste. You can add as little or as much chili powder depending on your spice level.
- For the Garam Masala Yuca: Preheat oven to 350 degrees F. Mix yuca with 2 Tbsp of the garam masala, salt to taste and oil to coat. Roast for 10-15 minutes until cooked through.
- For the Masala Peas: Heat 1 Tbsp oil in a saute pan. Add onion and garlic chutney. Once fragrant, add turmeric, garam masala, cumin, coriander and chili powder. Toast and them add tomatoes. Once the tomatoes break down deglaze with fish stock, add peas. Season with salt and nappe with butter.
- For the Pan Seared Salmon: Heat saute pan on high heat. Score the skin of the salmon. Season with salt on both sides. Sear salmon skin side down to acieve crispy skin. Flip fish, add thyme, garlic cloves and butter. Baste butter on top of fish. Once fish is cooked to desired doneness, rest on a rack.
TO ASSEMBLE
- Drizzle the masala peas on the plate.
- Place the roasted yuca in 3 different section around the peas.
- Put the salmon skin side up in the center.
- Garnish with cilantro leaves and drizzle with the meyer lemon olive oil.
