4 fresh salmon fillets, weighing about 750g / 1lb 10oz in total
salt and pepper
3 tbsp Spanish olive oil
1 fresh flat-leaf parsley sprig, to garnish
For the Mojo Sauce
2 garlic cloves, peeled
2 tsp paprika
1 tsp ground cumin
5 tbsp Spanish extra-virgin olive oil
2 tbsp white wine vinegar
To prepare the mojo sauce, put the garlic, paprika and cum in in the bowl of a food processor
fitted with the metal blade and, using a pulsing action, blend for 1 minute to mix well together.
With the motor running, add 1 tablespoon of the olive oil, drop by drop, through the feeder tube.
When it has been added, scrape down the sides of the bowl with a spatula, then very slowly continue
to pour in the oil in a thin steady stream, until all the oil has been added and the sauce has
slightly thickened. Add the vinegar and blend for an additional 1 minute. Season the sauce with
salt to taste.
To prepare the salmon, remove the skin, cut each fillet in half widthways, then cut lengthways
into 2cm / 3/4in thick slices, discarding any bones. Season the pieces of fish to taste with salt
Heat the olive oil in a large, heavy-based frying pan. When hot, add the pieces of fish and cook
for about 10 minutes, depending on its thickness, turning occasionally until cooked and browned on
Transfer the salmon to a warmed serving dish, drizzle over some of the mojo sauce and serve hot,
garnished with parsley and accompanied by the remaining sauce in a small serving bowl.