Patagonian Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Saffron Sundried Tomato Aioli

   In a bowl, combine the mayonnaise, chopped sun-dried tomatoes, minced garlic, saffron threads, and salt. Mix well until all ingredients are combined. Adjust seasoning with black pepper to taste. Set aside.

2. 2

   Cook the Succotash

   In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and sauté for about 3-4 minutes until softened. Then, add the sweet corn and butterbeans, stirring to combine. Cook for an additional 5-7 minutes until heated through. Season with salt and black pepper to taste.

3. 3

   Cook the Salmon

   Season the Patagonian salmon fillets with salt and black pepper. In a separate skillet, heat a little olive oil over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes on each side, or until they are cooked through and flaky.

4. 4

   Serve

   On each plate, serve a portion of the butterbean, corn, and red pepper succotash. Top with the cooked salmon fillet and drizzle with the saffron sundried tomato aioli. Garnish with chopped fresh parsley.