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.
Heat oil in cast iron skillet on medium. Then season with salt and place salmon skin-side down.
Sear for 2 minutes until skin is crisp.
Sauté aromatics until translucent. Then add coconut cream and annatto, and allow it to reduce until it thickens.
Strain aromatic, whisk butter into coconut cream, and season with salt.
Serve salmon skin-side up and top with micro greens.