Meal TypeMain Course
Cooking Time30 minutes
8 oz. fresh Oshēn Salmon
4 heirloom tomatoes
2 yellow bell peppers
1 red bell pepper
1 yellow onion
3 garlic cloves
1 sweet potato
1 tbsp extra virgin olive oil
Salt & pepper
At KAORI Miami, a Mediterranean-Asian-inspired concept, chef Fabrizio Garofolin serves as the heartbeat of the restaurant, creating a balance between modern and time-honored techniques while combining the two worlds of Mediterranean and Asian cuisine.
“Food is the purest reflection of the soul of a chef. It’s the way we show our passion for innovation and creativity in our menu,” says chef Fabrizio. “Apart from our uniquely different Mediterranean-Asian style cuisine, KAORI’s menu offers a genuine culinary experience that lets our guest’s tastebuds travel around the world without ever having to leave their table.”
Highlighting the chef’s farm-to-table practices, and the sourcing of local ingredients and quality fresh fish, KAORI’s menu offers an eclectic journey through land and sea, including this flavor-packed seared salmon recipe.
Kaori Miami Seared Salmon
In a big pan, pour the extra virgin olive oil and begin cooking the garlic with the onions until caramelized.
Add the tomatoes and peppers and let them simmer together until all flavors are combined. Place into a blender until you create a creamy puree.
Sear salmon on the stovetop in a big pan.
Cut sweet potato, turnip, parsnip, and potatoes into long, thin slices.
Fry the roots in the pan until you reach a crunchy, chip-like texture.
Pour the puree, place the seared salmon on top, and garnish with root veggies.