Summer Salmon (gf) Recipe
Grilled Atlantic salmon, chile lime butter, 5 pepper relish, poblano hash, smoked beet and ginger puree with fresh picked pea tendrils.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Hash
Roast the poblano peppers over an open flame or in the oven until charred. Once cooled, remove the skin, seeds, and dice the flesh. Sauté in a pan with olive oil until soft. Season with salt and pepper.
- 2
Make the Smoked Beet and Ginger Puree
Boil the smoked beets until tender, then transfer to a blender. Add fresh ginger, salt, and a splash of water. Blend until smooth and creamy.
- 3
- 4
Prepare Chile Lime Butter
In a small bowl, mix softened butter with lime juice, zest, and diced chiles. Adjust seasoning if necessary.
- 5
Plate the Dish
On each plate, place a scoop of poblano hash, top with grilled salmon, and drizzle with chile lime butter. Add a spoonful of smoked beet and ginger puree alongside, and garnish with fresh pea tendrils.