Ingredients
- 3 oz salmon (skin on)
- 2 tablespoons coconut oil
- 2 teaspoons kosher salt
- 1 ounce micro greens
- 1 cup coconut cream
- 1 teaspoon annatto seeds
- 1 whole scotch bonnet pepper
- 1 tablespoon diced onion
- 1/2 teaspoon chopped garlic
- 2 sprigs fresh thyme
Preparation
During the 2020 South Beach Wine & Food Festival (SOBEWFF), we supplied our superior fish to some of the country’s best chefs, who then created their own unique recipes using our award-winning product.
Among them, chef Oji Jaja of Ashebre whipped together Pimento Smoked Salmon with micro salad and scotch bonnet annatto cream. Check out the recipe below.
Step 1
Heat oil in cast iron skillet on medium. Then season with salt and place salmon skin-side down.
Step 2
Sear for 2 minutes until skin is crisp.
Step 3
Sauté aromatics until translucent. Then add coconut cream and annatto, and allow it to reduce until it thickens.
Step 4
Strain aromatic, whisk butter into coconut cream, and season with salt.
Step 5
Serve salmon skin-side up and top with micro greens.
Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.
