DESCRIPTION:
Ají amarillo paste is made from a beautiful little yellow chile from Peru. Look for jars of the paste where South American ingredients are sold. This recipe is from chef Aarón Sánchez, co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.
INGREDIENTS:
1 1/2 pounds salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
Salt
1 garlic clove
3 tbsp. grainy Dijon mustard
2 tbsp. honey
1 tbsp. ají amarillo paste
1/2 tsp. rice vinegar
1/2 tsp. coriander seeds, crushed
1/4 teaspoon freshly ground black pepper
PREPARATION:
1. Preheat the broiler. Line a broiler pan with foil and lightly coat with oil. Pat salmon dry and place, skin side down, on pan. Season with 1/2 teaspoon salt.
2. Mince and mash garlic to a paste with a pinch of salt. Stir together with mustard, honey, aji amarillo paste, vinegar, coriander, and pepper.
3. Spread mustard mixture evenly on top of salmon. Broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Cut into 4 servings.
I suggest serving with yellow rice, red potatoes or my fav mash potatoes.
Ciao,
Pana
