• 2 thick salmon loins with skin.
  • 2 cloves of garlic, peeled and crushed in a mortar.
  • 1/2 tablespoon of fresh Dill finely chopped.
  • 2 sprigs of fresh Dill to decorate.
  • 1/2 tablespoon of lemon juice.
  • 2 tablespoons of spun egg (you can get them in the supermarket, you can substitute them with crispy sweet potato
  • can be substituted with crispy sweet potato or potato chips).
  • 1 tablespoon of GUAiNOS Wine Jam.
  • 1 and ½ tablespoons of GUAiNOS Chilli flavoured Extra Virgin Olive Oil.
  • 120 g of fresh raspberries.
  • Salt and pepper to taste.

  • Wash the salmon loins and dry them with kitchen paper to remove moisture. remove the humidity.
  • In a small bowl, mix the crushed garlic, lemon, dill and 1 tablespoon of Chilli Flavoured Extra Virgin Olive Oil.
  • Place the salmon loins in a glass or plastic container, bathe them with the mixture we have just made, cover with plastic wrap and store in the refrigerator to marinate well.
  • Once the marinating time has elapsed, remove the loins from the refrigerator.
  • Heat the griddle over high heat, add ½ tablespoon of olive oil flavored with chili and sauté the raspberries. Set aside.
  • Season the loins with salt and pepper to taste.When the griddle is hot, place them with the skin side down. Over the top of the loins pour the remaining marinade mixture.
  • Let them sear until they are a little more than half cooked. After this time, we turn them over and wait until they are completely cooked, this depends on the thickness of the fillets.
  • Remove the fillets and proceed to plate.