WSVN — A chef at a Fort Lauderdale bistro is serving up a delicious and healthy meal. Salmon is on the menu tonight. Let’s grab a Bite with Belkys.
The Chef: Philip Darmon
The Restaurant: Hardy Park Bistro in Fort Lauderdale
The Dish: Seared Salmon with Quinoa, Mango, Fresnos and Chimichurri
Ingredients:
4 oz. Salmon
1 tsp. Togarashi Spice
1/2 cup cooked quinoa (your favorite)
1/4 cup sliced cucumber
1/4 cup sliced mango
1/4 cup grape tomatoes
1 tbs. parsley
1 tbs. Fresno chili
1 tbs. sliced red onions
2 tbs. each oil and vinegar
Maldon sea salt and black pepper to taste
Chimichurri
1 cup parsley
1/2 cup cilantro
2 cloves garlic, cooked
1 tsp. fresno chili pepper
1/4 cup olive oil
Method of Preparation:
– Start with a chimichurri sauce: In a blender, add chopped parsley, cilantro, Fresno chili pepper, cooked garlic, Maldon sea salt, pepper and olive oil. Blend well.
– For the quinoa salad, add shredded mango, grape tomatoes, red onion, Fresno chilis, sliced cucumber, parsley and cooked quinoa. Season with salt, pepper, vinegar and olive oil. Mix well and set aside.
– Now for the salmon: Season with Maldon salt, pepper and Togarashi spice, which you can get at Asian markets.
– Put olive oil in a hot pan. When it smokes, put in the salmon. It sears very quickly, about 30 seconds per side.
– Turn the heat off and finish searing. When there’s a crust on all sides, it’s done!
To Plate:
– Chef Philip plates the dish with the mango salad and tops it with the salmon, which he slices and tops with the chimichurri sauce.
Serving Suggestion: Vermentino
Serves: 1
Hardy Park Bistro
21 S.W. 7th St.
Fort Lauderdale, FL
(954) 652-1475
http://www.hardyparkbistro.com/