.png)
Salmon Cubes with Aceto Balsamico di Modena IGP
ingredients
| 800 g skinless salmon fillet |
| 4 tablespoons Balsamic Glaze of Modena IGP Monari Federzoni |
| Extra virgin olive oil |
| 1 garlic clove |
| Salt |
| Pepper |
| 400 g baby potatoes |
what you will need
Classic Taste
directions
Wash and pat dry the salmon fillet. Remove any remaining bones with tweezers, then cut it into cubes of approximately 3-4 cm per side.
Peel the baby potatoes and place them on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and sprinkle with freshly chopped rosemary. Roast in a preheated oven at 200°C (390°F) for about 30-40 minutes or until golden brown.
While the potatoes are cooking, heat some olive oil in a large pan with the garlic clove, cut in half and with the core removed, to infuse the oil. Add the salmon cubes and sear them over high heat, seasoning with salt and pepper. Toward the end of cooking, add the Balsamic Glaze of Modena IGP Monari Federzoni and cook for another minute, stirring frequently.
Serve the salmon cubes immediately with the roasted potatoes and garnish with aromatic herbs of your choice.
tie up your apron and scroll through the photos!
