Spanish · intermediate
Spanish Catalonian Seared Salmon With Hazelnut Picada Sauce
Crisp seared salmon fillets topped with a vibrant Catalan picada sauce made from roasted hazelnuts, garlic, parsley, and olive oil.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat salmon fillets dry with paper towels and season skin and flesh generously with salt and black pepper.
- 02
Place roasted hazelnuts, garlic, parsley, smoked paprika, lemon juice, and vegetable broth into a small processor and pulse coarsely.
- 03
Drizzle 1 tablespoon of olive oil into hazelnut mixture and stir until a coarse, sauce-like texture forms.
- 04
Heat remaining 2 tablespoons of olive oil in a non-stick skillet over medium-high heat until hot.
- 05
Place salmon fillets skin-side down in skillet and sear undisturbed for 4 minutes until skin becomes golden and crisp.
- 06
Flip salmon fillets over carefully and cook for an additional 3 minutes until just cooked through.
- 07
Spoon hazelnut picada sauce evenly over warm seared salmon fillets just before serving.
A LITTLE KITCHEN KNOW-HOW
Picada Finishing Paste
Creating an aromatic paste of toasted nuts, herbs, and garlic to enrich and flavor pan-seared proteins.
Notes from the kitchen
- For maximum crispiness, ensure the skin side of the fish is thoroughly dried with paper towels before searing.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.