Ingredients
Ingredients
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8 oz. fresh Oshēn Salmon
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4 heirloom tomatoes
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2 yellow bell peppers
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1 red bell pepper
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1 yellow onion
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3 garlic cloves
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1 sweet potato
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1 turnip
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1 parsnip
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1 potato
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1 tbsp extra virgin olive oil
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Salt & pepper
Preparation
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
Step 1
In a big pan, pour the extra virgin olive oil and begin cooking the garlic with the onions until caramelized.
Step 2
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.
Step 3
Sear salmon on the stovetop in a big pan.
Step 4
Cut sweet potato, turnip, parsnip, and potatoes into long, thin slices.
Step 5
Fry the roots in the pan until you reach a crunchy, chip-like texture.
Step 6
Pour the puree, place the seared salmon on top, and garnish with root veggies.
