- 4 Filets (1-3/4 lb) Magellanic Salmon
- 2/3 lb Andian serrano ham.
- 2 Red onions.
- 1 Green pepper.
- 2 Ripe tomatoes.
- 12 Asparagus.
- 7 Oz Creamy cheese, sliced.
- 2 Garlic cloves.
- 1 Pica lemon.
- Coarse sea salt.
- 1/2 Tablespoon ground pepper mixture (white, green and pink)
- Extra virgin olive oil.
- Aluminum foil.
- 2 Bay leaves.
Chop onions and green pepper into fine Julienne. Mince garlic very finely.
Remove the tough woody parts of the asparagus stems.
Peel and cut the tomatoes into thin slices.
Season salmon steaks with salt and pepper. With lemon juice and let marinate for a few minutes.
Heat a dash of oil in a pan. Cook onion and paprika in the oil. Halfway into the cooking process add chopped garlic cloves. Remove from heat and reserve.
Using a grill pan, brown salmon over high heat for about 3 minutes. It will finish off cooking in the oven, so it should just enough to take on some color on the surface, while the center remains raw. Remove from heat and reserve.
In the same grill pan, sear asparagus over medium heat, turning occasionally, so that they brown evenly.
Place one quarter of the poached onion, garlic and paprika on a sheet of aluminum foil. Arrange a salmon filet on top of it and cover with three asparagus cut in half and a few slices of tomato sprinkled with oregano. Top with some Andean serrano ham slices, then cover with gated or sliced cheese and a medium-sized bay leaf. Repeat the process with the rest of the salmon fillets.
Close the aluminum foil sheet forming an envelope, making sure it´s completely sealed to keep in aromas and juices.
Preheat oven at 390°F. Bake at 355 °F for 10 min.
Serve with a side dish of mashed or boiled potatoes, or a warm vegetable salad.
The cancato is a popular dish in the South part of Chile, originally consisted of a charcoal- grilled fish filled with sausage, cheese and tomato. It can be assembled beforehand, then placed in the oven at the time of serving.