The seared salmon in cochayuyo is a unique way to prepare this delicious fish. Accompanied by zucchini stuffed with corn, a combination that will delight your palate. Enjoy trying this exquisite recipe!
It is a traditional Chilean dish that combines the freshness of salmon with the texture and marine flavor of cochayuyo.
Its roots lie in the fishing and seaweed gathering culture along the Chilean coasts.
Seared Salmon in Cochayuyo
Ingredients
750 grams of Salmon fillet
50 grams of Dried cochayuyo
1 teaspoon of Finely chopped sage
2 Italian zucchini
400 grams of Cooked corn
2 tablespoons of Chopped green onion
3 tablespoons of Diced tomato
3 tablespoons of Cream
50 grams of Goat cheese
Merquén
1 pinch of Salt
Preparation
Step 1 : Cut the dried cochayuyo into small pieces, place in a blender, and grind until very fine. Mix with the chopped sage and a pinch of merquén.
Step 2 : Season the salmon pieces with salt and pepper, then pass through the cochayuyo mixture. Sear in a hot skillet with a dash of olive oil, ensuring the center of the fish remains very red.
Step 3 : Cut the zucchinis transversely into approximately three-centimeter pieces and hollow them out with a spoon. Season with salt and pepper and set aside.
Step 4 : In a pot, sauté the green onion with olive oil, add the cooked corn and tomatoes, then bind everything with the cream.
Step 5 : Season the mixture and place it into the previously prepared pumpkin cups; cover with slices of goat cheese and bake until melted.
Step 6 : Serve the salmon accompanied by the Italian zucchini.
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