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Salmon* Recipe

Name: Chima Steakhouse Fort Lauderdales Salmon* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 pieces fresh salmon fillets (skin-on, 6-7 oz / 170-200 g each); 2 tbs extra-virgin olive oil; 1 tsp sea salt; 1 tsp freshly ground black pepper; 4 pieces lemon wedges (for serving); 1 cup passion fruit pulp (fresh or thawed frozen, strained to remove large seeds if desired); 2 tbs honey; 2 tbs lime juice (fresh); 1 tbs unsalted butter; 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 2 tbs cilantro or microgreens (optional, for garnish); 2 cups fresh basil leaves, packed; 3 tbs pine nuts (or walnuts/toasted almonds); 0.5 cups Parmesan cheese, grated; 1 piece garlic clove, peeled; 0.5 cups extra-virgin olive oil; 1 tbs lemon juice (fresh); 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Chima Steakhouse Fort Lauderdale

Time35m

Serves4

Fresh salmon seasoned and grilled for a light, flavorful option. Served with passion fruit sauce or pesto.

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Ingredients

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Salmon

4 pieces fresh salmon fillets (skin-on, 6-7 oz / 170-200 g each)

2 tbs extra-virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

4 pieces lemon wedges (for serving)

Passion Fruit Sauce (Slightly sweet, tropical)

1 cup passion fruit pulp (fresh or thawed frozen, strained to remove large seeds if desired)

2 tbs Honey

2 tbs lime juice (fresh)

1 tbs Unsalted butter

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

2 tbs cilantro or microgreens (optional, for garnish)

Basil Pesto (Alternative sauce option)

2 cups fresh basil leaves, packed

3 tbs pine nuts (or walnuts/toasted almonds)

1/2 cups Parmesan cheese, grated

1 piece garlic clove, peeled

1/2 cups extra-virgin olive oil

1 tbs lemon juice (fresh)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salmon

Prepare salmon

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 1/2 tablespoons olive oil. Season skin and flesh evenly with sea salt (about 1 tsp total) and freshly ground black pepper (about 1 tsp). Let rest at room temperature for 10–15 minutes while preparing grill or pan.

Preheat grill or pan

Preheat a grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy skillet (cast iron) over medium-high heat until hot. Oil the grill grates or add remaining 1/2 tablespoon olive oil to the pan and spread to coat.

Cook salmon

Place salmon skin-side down on the hot grill or in the skillet. Cook without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Carefully flip and cook for another 1.5–3 minutes for medium doneness (internal temperature 125–130°F / 52–54°C) or longer if you prefer well done. Total cook time will be about 6–8 minutes depending on thickness.

Rest and serve

Remove salmon from heat and let rest for 2–3 minutes. Transfer to plates and serve with lemon wedges and your choice of sauce (passion fruit sauce or basil pesto). If skin is on, serve skin-side down for presentation or remove if desired.

Passion Fruit Sauce (for 4 servings)

Combine passion fruit pulp, honey, and lime juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally to dissolve the honey, and cook for 3–4 minutes to slightly reduce and concentrate flavor.

Whisk in the butter off heat until melted and incorporated to give the sauce a glossy finish. Season with fine sea salt (about 1 tsp) and freshly ground black pepper (about 1/4 tsp). Taste and adjust sweetness or acidity with more honey or lime juice if needed.

If you prefer a smoother sauce, pass through a fine-mesh sieve to remove seeds, or leave seeds for texture. Keep warm until serving and spoon over salmon or serve on the side. Garnish with chopped cilantro or microgreens if desired.

Basil Pesto (alternative)

In a food processor, combine basil leaves, pine nuts, grated Parmesan, and garlic. Pulse until coarsely chopped.

With the processor running, slowly stream in the 1/2 cup olive oil until the mixture forms a smooth, spoonable paste. Stop and scrape down the bowl as needed.

Add lemon juice, salt (about 1/2 tsp), and freshly ground black pepper (about 1/4 tsp). Pulse briefly to combine and taste; adjust seasoning. If the pesto is too thick, add 1–2 teaspoons more olive oil or a splash of warm water to loosen.

Transfer pesto to a small bowl and serve alongside or spoon over the grilled salmon.