Jul 14 2026
Restaurants›Mezcal Tequila Kitchen›Seared Salmon Recipe

Seared Salmon Recipe

Inspired by Mezcal Tequila Kitchen
Time1h
Serves2

chili-lime rubbed filet, mashed potato, sun-dried tomato salsa, grilled asparagus, romesco, micros, fried garlic crunch

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Ingredients

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Salmon

Mashed Potatoes

Sun-Dried Tomato Salsa

Grilled Asparagus

Romesco Sauce

Fried Garlic Crunch

Garnish

Method

Salmon

  1. 1

    Prepare the Salmon

    In a small bowl, mix together chili powder, lime juice, olive oil, salt, and black pepper. Rub this mixture all over the salmon fillets. Let marinate for at least 15 minutes.

  2. 2

    Sear the Salmon

    Heat a skillet over medium-high heat. Add a little olive oil. Once hot, place the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes or until salmon is cooked through.

Mashed Potatoes

  1. 3

    Prepare the Potatoes

    Peel and chop the potatoes into chunks. Place in a pot of cold salted water and bring to a boil.

  2. 4

    Mashed Potatoes

    Cook potatoes until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, garlic powder, and salt. Mash until smooth.

Sun-Dried Tomato Salsa

  1. 5

    Prepare the Salsa

    Chop the sun-dried tomatoes and red onion. In a bowl, combine sun-dried tomatoes, red onion, fresh basil, olive oil, balsamic vinegar, and salt to taste. Mix well.

Grilled Asparagus

  1. 6

    Grill the Asparagus

    Preheat a grill or grill pan over medium heat. Toss asparagus with olive oil, salt, and black pepper. Grill for about 5-7 minutes, turning occasionally until tender and lightly charred.

Romesco Sauce

  1. 7

    Prepare the Romesco Sauce

    In a food processor, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth.

Fried Garlic Crunch

  1. 8

    Fry the Garlic

    Thinly slice the garlic cloves. Heat olive oil in a small pan over medium heat. Add garlic slices and fry until golden and crispy. Remove and drain on paper towels.

Assembly

  1. 9

    Plate the Dish

    On each plate, place a serving of mashed potatoes, top with the seared salmon, and drizzle with romesco sauce. Add grilled asparagus on the side and spoon the sun-dried tomato salsa over the salmon. Garnish with microgreens and fried garlic crunch.

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