What’s Cooking at LRM: Serving Up Salmon at El Olivo

on May 7 | in | | with 1 Comment


Welcome to my new blog section, "What's Cooking at LRM"! This is the first entry in what is going to be a regularly featured section in the Les Roches Marbella Blog. All of the menus presented are actual dishes prepared by BBA Semester 3 or Postgraduate students in my craft-based Culinary Arts class and served in our on-campus "a la carte" restaurant, El Olivo.  To get started we've chosen a selection of delicious salmon dishes that are sure to delight even the most discerning dinner guests. I hope you enjoy and don't forget to check back frequently for more of our creative culinary ideas! 

Honey & Soya Glazed Salmon

Serving Size: 4 Persons


600g Salmon
80g Honey
40ml Soya
30g Ginger (peeled and sliced)
1 Cinnamon stick
2 Star Anise
2 Cloves
30ml Lime juice
1cup Fresh squeezed orange juice

Preparation: Place all the ingredients from honey to orange juice together in a pot and simmer gently on low heat to infuse the flavors.

When it reaches a thick consistency after 10 to 15 minutes of simmering, remove from heat. Next, Baste the salmon pieces with the reduced sauce and brown in a frying pan over medium-high heat until golden in color.

Remove from the pan and baste again with the reduced sauce. Place the browned salmon rolls together with the remaining sauce in a casserole dish and bake in the oven at 180º C for 8 minutes. Serve with chefs choice of garnish.

Teriyaki Salmon

Serving Size: 4 Persons


600 G  Salmon Fresh

10cl  Soya Sauce
17cl  Rice Vinegar
250g  Honey
50g  Coriander
20g Ginger peeled and sliced
20g Garlic puree
20g Lemon Grass (1 large piece)
10g Sesame Seeds

Vegetable Rose
120g Zucchini
120g Carrots
120g Plum tomatoes

Preparation: Add all the ingredients together (from the soya sauce to lemon grass) in a sauce pot and bring to a boil. Let it reduce for 10 minutes under low heat. Remove from heat, leave it to cool and infuse for 10 minutes more.

Next, brush the salmon fillets with the sauce and leave to marinade for 5 additional minutes. Grill over medium heat until golden brown to seal the salmon. Bake in a preheated oven at 180ºC for 8 minutes. Remove and baste with more sauce. Garnish with sesame seeds.

The vegetable rose:  Slice the zucchini lengthways into thin strips and blanch for 3 minutes. Repeat the process for the carrots and blanch for 6 minutes. Next, cut the plum tomatoes in half lengthways and scoop out the seeds with a small spoon. Roast all vegetables in the oven at 170ºC for 8 min or until slightly soft. When cooled, fold the carrot and zucchini strips into a rose petal shape and place them inside the halved plum tomatoes. Remove and fold inside the zucchini and the carrots to form a rose. Garnish with fresh Coriander, grated parmesan cheese and olive oil. Place the finished roses in the oven and grill until tops are golden brown.

Marinated Salmon Roll with Roasted Vegetables 

Serving Size: 4 Persons


440g Fresh salmon
5cl Extra virgin olive oil
320g Fresh leeks
20g Dijon mustard
3cl Tarragon vinegar
15g Shallots
8cl Sunflower oil 
Salt and Pepper

Roasted Vegetables:
50g Aubergine sliced into disc shapes
50g Red peppers
50g Green peppers
50g Tomatoes sliced and seasoned

Preparation: Clean the salmon, removing the skin and brown fat. Cut vertical slices approx. 5mm in thickness. Arrange like flower petals on a tray on top of waxed oven paper. Sprinkle with oil and season.

Next, blanch the washed and trimmed leeks whole for approx. 10min., then refresh in ice water. While the leeks are blanching, prepare the vinaigrette by adding the mustard, shallots, and vinegar into a large mixing bowl. Blend the ingredients and slowly add the olive oil until the desired texture. Add water to the mixture until it reaches a vinaigrette consistency.

Once the leeks have blanched, place them in a bowl with the vinaigrette and heat in microwave on medium until warm. Next, bake the salmon rosettes in the oven at 180ºC for 8 minutes. Place the leeks on the plate and and lay the salmon on top.

Roasted Vegetables: Grill the aubergine until they are cooked, add seasoning. Grill the peppers in the oven at 200ºC for approx..15 minutes, then remove the skin. Cut them into julienne. Place the roasted vegetables into a metal ring in alternate layers and place on the plate, next to the salmon. Remove the ring. Serve with a cherry tomato vinaigrette.

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