At Bricks and Horses at Bowie House, a recently opened Auberge Resorts Collection hotel in Fort Worth, Texas, executive chef Antonio Votta seasons Scottish Salmon simply with olive oil, salt, and pepper and broils it in his Mibrasa Charcoal oven to medium doneness, resulting in a chicharron-like crispiness of the skin.
He makes a Peruvian-style fried rice, or chaufa, but uses red quinoa instead of rice. He cooks the quinoa and stir-fries it at “very high heat” with diced sweet potato, poblano and red peppers, string beans, and Spanish onions. He deglazes it with a little lime juice and water and finishes it with freshly chopped cilantro.
He also makes an aji verde sauce by blending together romaine lettuce, mayonnaise, lime juice, jalapeño peppers, garlic, and cilantro.
He plates the chaufa over the sauce, tops it with the salmon and garnishes it with smoked salmon roe, baby radish, micro cilantro, and a drizzle of olive oil.