We’re making Seared Salmon with Chimi Churri Sauce with Head Chef Matthew Reilly of Malt on Broadway.INGREDIENTS
Skin on salmon
Red wine vinegar
Crushed red pepper, pepper
Boil the parsnips in salted water with bay leaf.
Strain mixture, remove bay leaf and puree with cream.min
Coarsely chop mint, cilantro and parsley.
Add olive oil, vinegar, chilies and salt.
Sear salmon skin side down until almost brown, do not flip, finish in a 400 degree oven for 7-9 min