Grilled salmon with Chilote potatoes
October 15, 2015
This meal uses all Chilean ingredients and really showcases some of the great flavours of Chile. It’s also pretty quick and easy to make, so why not give it a try?
Grilled salmon fillets
- 500g salmon fillets
- 3 garlic cloves, crushed
- Olive oil
- Sprigs of rosemary and bay leaves
- Salt and pepper
- Put the salmon fillets in a plastic tub.
- Drizzle with olive oil.
- Sprinkle over salt and pepper and garlic.
- Put on top sprigs of herbs.
- Cover and leave for an hour or so.
- Heat olive oil in a frying pan.
- Place the salmon fillets in the pan.
- Cover and cook over a low heat until the fillets are cooked through.
- Serve with mashed potatoes and asparagus.
Crushed Chilote potatoes
- 3 medium or 6 small potatoes per person (I like to use the ones from Chiloé)
- Olive oil
- Peel the potatoes and cut them into more or less similar-sized chunks.
- Cook until soft.
- Drain, then put the potatoes back into the pan.
- Drizzle with olive oil and add salt to taste.
- Mash to the desired texture.
Asparagus goes very nicely with this meal – check out my recipe for Sasha’s asparagus.
This meal pairs beautifully with Pinot Noir. On this occasion, I served it with silky-smooth and fruity Casa Marin Pinot Noir 2010 and the combination was sublime. It’s a good idea to serve this wine fairly cool and decant it half an hour before serving so it has time to open up.
Chardonnay is also a superb option for this dish. Click here to find out 5 reasons for rediscovering Chardonnay or here for the findings of our Chardonnay panel.