Salmon Milanesa
Chef Silvio takes milanesa in a coastal direction, swapping the usual cutlet for a salmon fillet rubbed with herbs and lemon pepper, then pressed into a Parmesan crust and seared until beautifully bronzed. It’s paired with a bright spinach salad layered with goat cheese, toasted almonds, and bursts of fresh berries. A drizzle of Champagne vinaigrette doesn’t just dress the greens—it brightens the whole plate like a squeeze of late afternoon sun.
Nutritional facts
Protein
46g
Carbs
89g
Calories
970
Fat
50g
Ingredients
Lemon Pepper, Italian Breadcrumbs, All Purpose Flour, Almonds, Onion Powder, Garlic Powder, Lemon, Garlic, Honey, Dijon Mustard, Egg, White Pepper, Kosher Salt, Goat Cheese, Shallot, Blueberries, Baby Spinach, Dried Cranberries, Panko Breadcrumbs, Salmon, Strawberry, Canola Oil, Italian Parsley, Champagne Vinegar, Italian Herb Seasoning, Parmesan Cheese
Reviews
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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