Salmon Salad

A fresh salad topped with a salmon fillet seared in butter and Chololoy® until it forms a caramelized crust.

Ingredients

• 1 tablespoon Chololoy® Original Seasoning
• 5 oz (150 g) fresh salmon fillet
• Fresh arugula, as needed
• ½ red onion
• 1 cucumber
• Cherry tomatoes, as needed
• Black olives, as needed
• Juice of 1 lemon
• 9 oz (250 g) panela cheese
• 1 teaspoon butter
• Olive oil, as needed

Preparation

1. Pat the salmon dry. Mix 1 tablespoon of Chololoy® Original Seasoning with the butter.
2. Rub the salmon with the mixture and let it rest for 10 minutes.
3. Cook the salmon in a hot pan with olive oil, 3–4 minutes per side. Set aside.
4. In a bowl, mix arugula, sliced red onion, seeded cucumber, tomatoes, olives, and panela cheese.
5. Serve the salad with the salmon on top. Dress with lemon juice and olive oil.

Chef’s tip: Patting the salmon dry before seasoning gives you a golden crust.