Oh yeah! Seared Chilean sea bass carpaccio! Topped with dried miso, chives, jalapeño, seasoned arugula, salt flakes, fried garlic, toasted sesame, lemon juice, olive oil & salt flakes! Sided with toasted rosemary focaccia! Refreshing and delish! Ingredients: 1.5 LB white fish, sashimi grade, I use Chilean seabass ½ cup chives 1 cup garlic 2 Jalapeno 4 cups baby arugula 2-4 tbsp dried miso 1 lemon 1 cup sesame Olive oil Salt & Pepper Pretty simple and straightforward! Cut or shave the garlic into

When the setting is just right, the food should feel just as thoughtful without taking time away from the people who matter most. Salmón de Chile makes it simple to serve something warm, comforting, and refined. 🍂 Recipe tip: gently roasted salmon with a maple glaze, served alongside a warm farro and roasted root vegetable salad. Prepare it ahead, serve it warm, and let your guests enjoy a dish as cozy as the autumn air. Ask for us. Ask for Salmón de Chile. #SalmónDeChile #AutumnDining | Chilea