2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....













Salmon Picadillo, Cuban Style

 
  • We use farmed salmon for this recipe, but try wild salmon for a more robust flavor.
  • This is a great filling for empanadas and croquettas also.
  • Instead of cooking the salmon in a pan, try it grilled

NOW TO THE KITCHEN…

Ingredients
  • 3 pounds salmon fillet, skinned and diced
  • 3/4 cup sweet onion, finely chopped
  • 3/4 cup red pepper, finely chopped
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon tomato paste
  • 1/2 cup white wine
  • 1/4 cup small capers, drained
  • 1/2 cup green olives, salad style
  • 2 cups potatoes, peeled and diced, fried to golden brown
  • 1 tablespoon salt, divided
  • 1/2 cup extra virgin olive oil, divided
       

Directions

Season salmon with 1/2 tablespoon of salt. Heat 1/4 cup of olive oil, saute grouper over medium high heat until brown. Remove from pan. Add the rest of the oil. Saute chopped pepper, onion, and garlic at low to medium heat,  3 to 4 minutes. Add tomato paste, seasonings, wine, capers, olives and the rest of the salt. Simmer for 10 minutes on low heat. Add browned salmon, simmer for 5 minutes. Next add browned potatoes and simmer for 5 more minutes. Taste and adjust salt if necessary. Serve over long grained rice.

  • This recipe will serve 8 to 10 people.
Dirk's Fish and Gourmet Shop © 2004