We’re taking a Mediterranean-inspired spin on salmon with this rich, flavorful dish brought to us by chef and restauranteur, Sebastian Fernandez of Miami’s Barbarella. Featuring almonds, garbanzo beans, and simmering white wine, Barbarella’s savory Seared Salmon will have you remembering why salmon is the ideal dish to water your taste buds and get your protein in.
Meet Sebastian Fernandez of Miami’s Barbarella
Owner of three restaurants in Miami, the Chilean native specializes in Peruvian-Mediterranean cuisine, creating innovative dishes bursting with flavor. Fernandez believes quality food doesn’t need to be fancy or complex for it to be next-level delicious. He swears by the magic of simplicity, only using limited ingredients for his dishes to ensure the perfect balance of flavor.
Fernandez also believes in the power of fresh, locally grown vegetables and herbs, which is what he almost exclusively uses in his restaurants. Now he’s sharing his Seared Salmon recipe from one of his Miami restaurants, Barbarella, so that you can enjoy his masterpiece from home.
“Not only is salmon one of the healthiest fish to cook, it’s also delicious,” he says. “I love the fatty texture from the omega-3s. At Barbarella, our preparation includes a hint of India from the garam masala spices, which gives each bite a nice kick. It’s a simple yet satisfying dish that anyone can cook at home.”
What’s So Great About This Salmon?
Aside from the protein and omega-3 benefits of salmon, this recipe unites flavors from across the world. The white wine and butter work alongside the garam masala and garbanzo beans to create an effortless balance of spice and elegance. Along with the omega-3s and antioxidants in salmon, this dish also features additional superfoods such as garbanzo beans and almonds that are packed with healthy benefits. It’s safe to say the Barbarella Seared Salmon is a delicious, innovative dish to ensure a satisfying and healthy meal.
Preheat oven to 400 degrees. Remember: The right temperature is essential to getting perfectly cooked salmon.
While the oven is heating up, you can begin to blend the almonds with water until the mixture turns to a milky consistency. Then, put the almonds aside for later. This will be used for the almond sauce to garnish later on.
Once the oven is ready, place salmon filets downside-up and add 2 tbsp. of olive oil. Cook for 3 minutes.
After the 3 minutes, flip the fillets and cook for another 2 minutes.
Now on the stove, deglaze the salmon on medium heat with white wine and chicken stock. This allows the fat from the fish to blend with the flavors of the chicken stock and wine, uniting into one, flavor-packed sauce. Once deglazed, add the almond milk.
Once the salmon and sauce has been reduced by half, add 2 tbsp. of butter and put the pan either aside or inside the warm oven.
While the salmon is aside, heat up another pan with olive oil to sauté the garbanzo beans and add the garam masala. Mix well. Once the garbanzo beans and garam masala are mixed in the pan, add the chicken stock until the stock is reduced. Once reduced, add the remaining butter for the final blend of flavor.
Use the garbanzo beans as the base of the plate and position the salmon on top. Garnish with almond sauce or add some mixed greens for a pop of color and freshness.