Recipe courtesy of Bin Tapas Bar
30 min
30 min
8 servings


Mojo Glaze:
  • 4 ounces olive oil
  • 2 ounces sherry vinegar 
  • 1 ounce garlic 
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika 
  • 1 teaspoon cayenne powder 
  • 4 pounds salmon fillet, cut into eight 6-ounce fillets
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 8 ounces Spanish chorizo, sliced
  • 2 ounces dried cranberries 
  • 2 sticks (1 cup) cold unsalted butter
  • 2 pounds baby spinach 
  • 4 ounces chicken stock 
  • 2 ounces pine nuts, toasted 


For the mojo glaze: In a food processor, pulse together the oil, vinegar, garlic, cumin, paprika and cayenne to make a paste. Reserve for service.

For the salmon: Preheat a grill to 400 degrees F. Brush olive oil on both sides of the fillets and sprinkle with salt and pepper. Grill until medium-rare, about 3 minutes per side. Remove the fillets from the heat, brush liberally with mojo glaze and set aside to rest for 5 minutes.

For the ragout: In a large pan over medium heat, saute the chorizo and cranberries in 2 tablespoons of the butter until the chorizo is hot, about 1 minute. Add the spinach and cook until wilted, 1 minute. Pour in the chicken stock and add the pine nuts. Bring the mixture to a rapid boil, then turn off the heat and stir in the remaining butter. Serve immediately once the butter is melted.

Serve the salmon fillets over the ragout.

Cook's Note

The glaze will keep for up to 2 weeks refrigerated in an airtight container.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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