Grilled Salmon with Papa a la Huancaína | Peruvian Fusion | CookAndSalsa.com

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: feta cheese

Cottage cheese is lower in fat and calories while maintaining a creamy texture.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: red bell peppers

Jalapeños provide heat with fewer calories, while red bell peppers add sweetness.

Prepare a garlic paste by finely chopping the garlic, adding a splash of oil, a pinch of salt, and mashing it with the knife blade.

Marinate the salmon with the garlic paste and oregano.

Boil water and peel the potatoes, cutting them into rounds.

Cook the potato slices in salted water for 10 minutes.

While the potatoes are cooking, prepare the Huancaína sauce by cutting the yellow chili peppers into pieces.

Process the chili peppers with achiote oil, cream cheese, mozzarella cheese, salt, and pepper until very creamy.

Set the sauce aside.

Crush the crackers and add them to the blender with milk, then process until combined.

Combine the two mixtures and reduce them in a pot for 2 minutes to finish the Huancaína sauce.

In a very hot skillet, add oil and place the salmon fillet skin-side down, cooking until well browned on all sides.

To serve, place a line of potato slices on the plate, drizzle with Huancaína sauce, and place the salmon in the center.

Top with a poached egg, add more sauce, and garnish with sprouts and slices of black olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens