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Salmon pole with Pathe de Tuna

50 mins
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Exquisite post of salmon to the fathoms with a touch of fine herbs accompanied by a fresh pathe of green tuna over cilantro sauce.


4 portions
  • 1 Salmon
  • 1 pinch black pepper
  • 1 leave fresh rosemary
  • 1 branch fresh thyme
  • 2 leaves bay (laurel)
  • 2 prickly pears, green
  • 1 branch fresh coriander
  • gelatin, without the necessary flavor
  • salt, the needed
  • 1 ounce dry white wine
  • 1 leave Hoja santa leaf
  • garlic
  • 1 ounce extra virgin olive oil
  • butter, the needed
  • 200 grams goat cheese


The salmon is cleaned and cut into slices of 4 to 5 cm. It is marinated with pepper, salt, the wine, the leaves of rosemary, bay leaf, thyme and marjoram are left to rest for 10 minutes.
For the sauce. Blend the cilantro, onion, garlic and some holy leaf. It is fried in a little butter and olive oil, salted with a little salt and stored for the pathe. For the pathe. The prickly pears are peeled and liquefied, the prickly pear is added, the cheese is added with a little salt and the melted gelatin is incorporated, placed in small molds to taste and left to cool for 10 to 15 minutes
In a grill over low heat place the pieces of salmon and leave for 5 to 10 minutes, turn until golden brown.
To present the dish, place a holy leaf already passed through the plate and place the salmon and the tuna pathe, bathe with the sauce and decorate with fresh tuna and sliced ​​tomato. Bon Appetite.


Enjoy this dish with a good white wine


You can leave the salmon marinating for a few hours to penetrate more the flavor, if you want more flavor cook with firewood the salmon

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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