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Chef Fabrizio Garofolin of Kaori Miami: Seared Salmon Recipe

Chef Fabrizio Garofolin of Kaori Miami: Seared Salmon Recipe

Meal Type

Main Course

Cooking Time

30 minutes


1 serving



  • 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 turnip

  • 1 parsnip

  • 1 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

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.

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