Cacao harvested, aged and currently crafted by our chocolate-maker: January 2018 Harvest. Single-region from rainforests of Agusan del Sur.

Recipe: Grilled Salmon with Roasted Vegetables in Cacao Nib Vinaigrette

 1.9 min read

INSPIRATION:  ORIGINAL RECIPE

RECIPE TYPE: SAVOURY
SERVES: 1
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 5MINS
COOK TIME: 55MINS
TOTAL COOK TIME: 60MINS

GRILLED SALMON WITH ROASTED VEGETABLES IN COCOA NIB VINAIGRETTE

INGREDIENTS/INSTRUCTIONS:

For Roasted Vegetables:

  • broccoli
  • zucchini
  • potato
  • carrots
  • bell peppers
  • onions

Instructions:

  • Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of olive oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper.
  • Roast the vegetables for 45-55 mins until tender and golden brown. Slivered almonds and pistachios (roughly chopped)
  • For Cacao Nib Vinaigrette:

    • 2 Tbsp. cacao nibs
    • 4 Tbsp olive oil
    • 3 Tbsp. balsamic vinegar
    • 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier)
    • 1/2 tsp. rock salt
    • 1/2 tsp. red pepper flakes.

    Instructions:

    Make the cocoa nib vinaigrette. In a small pan over medium heat, add the 2 Tbsp. cacao nibs and 4 Tbsp olive oil and sizzle for 30 seconds. Add the 3 Tbsp. balsamic vinegar, 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier), 1/2 tsp. rock salt and 1/2 tsp. red pepper flakes. Whisk until all ingredients are fully emulsified.

    For the Grilled Salmon:

    Salmon Fillet

    Instructions:

    • Rub rock salt and black pepper onto your 2 salmon fillet. Sear the salmon on a medium to high heat pan, skin facing the pan, for 5 minutes or until the skin does not stick to the pan.  Quickly sear the pink flesh of the salmon for 45 seconds.
    • Serve the salmon on a bed of roasted vegetables. Drizzle with the vinaigrette mix.

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