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Salmon Marinado with Caviar by Chef Mikel Goikolea

Salmon Marinado with Caviar by Chef Mikel Goikolea

Meal Type

Entree

Cooking Time

Less than an hour

Yields

4 People

Ingredients

Salmon Tartar

  • 10 oz Oshēn Salmon

  • 1 oz scallions

  • 1 oz purple onion

  • 1 oz pickled Guindilla pepper

Vinaigrette

  • 1 oz Tsuyu Sauce

  • 1/3 oz piparra pepper water

  • 1 oz lemon juice

  • 1/3 oz kimchi

Preparation

This year we took part in the Food Network & Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®). The festival benefits the Chaplin School of Hospitality & Tourism Management at Florida International University, and as a local company we were excited to support a local cause to empower the future of our industry.

We were thrilled that our salmon was selected by some of the premier chefs at the festival and that they created their own unique recipes using our award-winning product.

Among them, Chef Mikel Goikolea showcased his Salmon Marinado utilizing Oshēn Salmon. We can genuinely say this refreshing tartar is perfect for summer and a delectable dish for any event.

As a part of our SOBEWFF Recap series we are showcasing photography from the event along with Chef Goikolea's recipe for you to make at home.

We hope you will enjoy this recipe, and if you are in Miami, feel free to visit LEKU and Chef Goikolea to indulge in his curations.

 

 

Salmon Marinado with Caviar by Chef Mikel Goikolea

Salmon Marinado Preparation Directions

Step 1

Slice the salmon into this strips and then dice into small cubes. We prefer small cubes for the tartare. Set aside.

Step 2

In a bowl, combine the vinaigrette ingredients and whisk together until blended into a nice liquid.

Step 3

Mix the diced salmon with scallions, purple onions, and pickled guindilla pepper. Once combined, carefully toss the salmon mixture with the vinaigrette.

> Chef Goikolea's pro tip: do this 15 minutes before serving for maximum flavor.

Step 4

Divide the mixture into four equal parts. Serve each portion in a small bowl.

Step 5

If desired, add 1/3-1/2 oz of Caviar to each serving (to your taste) and sprinkle ground Espelette pepper.

 

About the Chef

Chef Mikel Goikolea, formerly of Azurmendi Prêt à Porter joined LEKU as Executive Chef. His careful consideration of ingredients create coveted dishes that are not only beautiful on the plate but on the palate.

His craft at LEKU features an innovative cuisine without losing sight of its Basque roots, following the same principle of adhering to seasonal local ingredients and simplistic cooking methods based on tried and true techniques.

About the Event

We were thrilled that our salmon was selected for the Chef Dinner hosted by both Mikel Goikolea and Laetitia Rouabah. Our salmon was the perfect kick off to the dinner and the presentation was on a beautiful crisp white plate.

The venue, LEKU, a fabulous hot spot in Miami, was the perfect ambiance for the event. LEKU brings the pleasures of eating in Spain's enchanting Côte Basque region to Miami's Allappatah neighborhood, at the new Rubell Museum.

 

 

 

Header photo and chef plating photo courtesy of World Red Eye .

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