Salmon Steak with Prickly Pear Pâté

esteban tapia robles
esteban tapia robles
Exquisite grilled salmon steak with a touch of fine herbs accompanied by a fresh green prickly pear pâté over cilantro sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 salmon
  • 1 pinch black pepper 1 pinch black pepper
  • 1 leaf fresh rosemary
  • 1 sprig fresh thyme 1 sprig fresh thyme
  • 2 leaves bay 2 leaves bay
  • 2 prickly pears, green
  • 1 sprig fresh cilantro 1 sprig fresh cilantro
  • unflavored gelatin powder, tasteless as needed unflavored gelatin powder, tasteless as needed
  • salt , as needed salt , as needed
  • 1 ounce dry white wine
  • 1 leaf hoja santa
  • garlic garlic
  • 1 ounce extra virgin olive oil 1 ounce extra virgin olive oil
  • butter, as needed butter, as needed
  • 200 grams goat cheese 200 grams goat cheese
Preparation
50 mins
0 mins
Medium
  • The salmon is cleaned and cut into pieces of 4 to 5 cm. It is marinated with pepper, salt, wine, rosemary, bay leaves, thyme, and marjoram, and left to rest for 10 minutes.
  • For the sauce. Blend the cilantro, onion, garlic, and a bit of hoja santa. Fry in a little butter and olive oil, season with a bit of salt, and set aside for the pâté. For the pâté. Peel the prickly pears and blend them; once strained, add the cheese, a little salt, and incorporate the melted gelatin. Place in small molds to taste and let cool for 10 to 15 minutes.
  • On a grill over low heat, place the salmon pieces and leave for 5 to 10 minutes, turning until slightly browned.
  • To present the dish, place a hoja santa that has been grilled, then add the salmon and prickly pear pâté, drizzle with the sauce, and garnish with fresh prickly pear and sliced tomato. Enjoy your meal.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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