Salmon with lime and coriander
by Chef John Lara
Cookware:
Saladmaster Titanium Skillet 30 cm (12 in)
Ingredients
- Marinade:
- 3 g chopped fresh garlic
- 15 g fresh chopped cilantro
- 45 ml fresh lime juice
- 6 g of salt
- 3 g ground cumin
- 3 g chili powder
- 42 g of honey
- 120 ml extra virgin olive oil
- Salmon:
- 700 g salmon fillets, skinless
- 330 g maize grains
- 345 g of black beans
- 150 g cherry or pear tomatoes, cut in half
- 80 g diced red onion
- 11 g chopped fresh coriander
- 1 teaspoon Serrano pepper, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 45 ml fresh lime juice
- Garnish:
- Variety of lettuce
- Cherry tomatoes split in half
- 1 medium avocado, sliced
- 1 sliced file, coriander leaves
Elaboration
- Mix all marinade ingredients well in a large bowl
- Cut the salmon fillets into 100 g portions
- Place the salmon in the marinade for one hour, turn over and let marinate for one more hour
- Preheat the 20 cm Saladmaster titanium skillet to medium temperature. When splashing drops of water into the skillet, these jump and dissipate like mercury, place the corn in the skillet
- Sauté maize until slightly caramelized, about 4 – 5 minutes
- In a large bowl combine the sautéed corn, black beans, tomatoes, onion, cilantro, serrano pepper, lime juice, salt and cumin. Stir well, and let rest for about 30 minutes before serving
- Preheat the 30 cm Saladmaster titanium skillet to medium temperature. When splashing drops of water into the skillet, these jump and dissipate like mercury, place rel salmon in the skillet and reduce the temperature to medium-low
- Cook each side of the steak for about 6 minutes
- Place the steak on a bed of lettuce and tomatoes covered with corn and black beans
- Serve garnished with avocado slices, lime slices and cilantro leaves
- Serve immediately