April 5, 2011

Seared Salmon with Charmula

A couple years ago a friend and I attended a cooking demonstration by Chef Paul Ingenito of The Perryville Inn  located in  Union Township New Jersey. The Inn has been a long time establishment which has received critical from The Star Ledger and the Courier News for both it's ambiance and food quality.

The night we were there Chef Ingenito made for us a seared Atlantic salmon with charmula served on a Waldorf salad. The charmula on the salmon was excellent and when I made the recipe for my husband he said that "The charmula is steak sauce for fish".

This is a heart healthy dish too with all the omega-3 fish oils, the cholesterol lowering olive oil and the anti-hypertensive garlic and hot pepper. I decided to have this dish for lunch over the Spicy Cuban Salad I made yesterday and it was delicious!

This recipe makes 4 servings.


Salmon Filet 4-6 oz  each
½ cup Cilantro, coarsely chopped
½ cup Parsley, coarsely chopped
5 garlic cloves, coarsely chopped
1/3 cup lemon juice
2 tsp paprika
2 tsp salt
1 ½ tsp cumin
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp coriander, ground
½ cup olive oil


Preheat oven to 450 F. Lightly season fish with S&P. Sear fillets in hot pan with olive oil. Note: the pan oil must be hot before placing the salmon into it.  Once the fish is seared on both sides, roughly 3 minutes each side, place in baking dish and set aside.
Mix the next 10 ingredients in blender or food processor. Gradually add olive oil to form emulsion. Generously coat fillets with charmula. Cook salmon in oven until medium rare about 6 minutes. Tip for knowing if your salmon is cooked correctly...place a fork prong into the fish and then lightly touch it to your lip. The prong should be only warm to the touch for medium rare. The fish should flake and be moist inside.  

Store extra charmula in frig for up to 4 weeks.

For more information on the Perryville Inn go to http://www.theperryvilleinn.com/

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