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Marinated Salmon in Pisco, Crusted Nuts, Avocado Sauce and Berries Reduction

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400 grs salmon
Lemon zest
Merquen, to taste
200 grs. sugar
50 cc of pisco
50 grs. walnuts
50 grs. almonds
50 grs. raisins
200 grs. Avocado
100 grs of berries (blueberries, strawberries, raspberries)
Ginger, salt and pepper
Olive oil


Season the salmon with merquen and lemon zest, place it on a plastic wrap and cover it with a mix of salt and sugar.

Add the pisco and wrap it, let it stand for 3-4 hours in the fridge.

For the crust, chop all the nuts.

For the avocado sauce, clean and boil it for 30 secs. Then grind it adding lemon zest and ginger.

For the berries reduction, heat them on a pan until they get juicy, then mix them with olive oil.

Serve it hot along with the salmon, the crust, and avocado sauce.



Recipe courtesy of brand ambassador, star Chilean Chef Matias Palomo. Watch the video corresponding to this recipe here!