Chef Alex Martinez of Havana 1957, one of the oldest and most famous Cuban restaurants in Miami, reveals his best-selling salmon dish: grilled salmon with boniato, mashed potatoes, grilled asparagus, and enchilada sauce.
“Cuban recipes are known for being heavy, so we like to showcase alternative, lighter options that still incorporate traditional flavors,” he says. “This salmon dish is a perfect example.”
Not sure how to check if your salmon is fully cooked? Gently touch the center with your finger or a fork. If it starts to flake, it’s ready.
Boniato and Mashed Potatoes:
- Boil salted water in a pot. Add ½ lb. of potatoes and ½ lb. of boniato. Cook until tender but still firm (about 15 minutes). Drain water.
- In a small saucepan, heat butter and milk on low heat until butter is melted.
- Using a potato masher, blend milk mixture into potato/boniato mixture until smooth and creamy.
- Season with salt and pepper to taste.
- Finely chop onion and bell pepper.
- In a medium-sized pan over medium heat, add four tablespoons of olive oil and two tablespoons of garlic. Sauté the onions and peppers until onions are translucent.
- Add tomato sauce, two tablespoons of Worcestershire sauce, and salt and pepper to taste. Stir until a light boil.
- Season salmon fillets with lemon, pepper, and salt.
- Lightly oil pan and place salmon on the pan.
- Cook salmon on medium heat for six to eight minutes per side, or until salmon flakes easily with a fork.
- Coat asparagus with olive oil and season with salt and pepper.
- Place on pan for two to three minutes on high heat. Remove and let rest.