Peruvian Salmon

Ingredientes

Makes 3-4 servings

For the Yellow Rice:

2 cup long-grain rice

4 cups chicken or vegetable broth

1 small onion, finely chopped - or 4 green onions

1 medium tomato, diced (optional)

2 garlic cloves, minced

1 tsp ground turmeric

½ tsp ground cumin

2 tbsp olive oil

Salt to taste

For the Salmon:

1 ½ lb salmon fillet

⅔ bunch of fresh cilantro

½ jalapeño pepper

5 tbsp soy sauce

Juice of 1 lemon

3 garlic cloves

1 ½ tsp paprika

5 sprigs thyme

4 tbsp olive oil

1 ½ tsp ground cumin

For the Green Sauce:

⅔ bunch fresh cilantro

¾ bunch fresh mint

3 garlic cloves

½ jalapeño pepper

3 scallions

Juice of 1 lemon

½ cup yogurt

Salt and pepper to taste

Instruções

For the Yellow Rice:

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Stir in the tomato, turmeric and ground cumin, cooking for another 1-2 minutes until fragrant.

Add the rice to the saucepan, stirring to coat the grains with the oil and spices.

Pour in the broth and add salt to taste. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff the rice with a fork and serve alongside the salmon and green sauce.

For the Salmon:

Chop the jalapeño.

In a blender, combine the cilantro, ½ jalapeño, soy sauce, lemon juice, 3 garlic cloves, paprika, thyme, olive oil, and cumin. Blend until smooth.

Butterfly the salmon by cutting it in half, leaving one side connected, and folding the skin sides together.

Marinate the salmon in the blended mixture, ensuring it's well-coated.

For the green sauce, blend together the cilantro, mint, 3 garlic cloves, scallions, lemon juice, yogurt, salt, and pepper until smooth.

Heat oil in a pan and cook the salmon on both sides until it’s golden and crispy.

Serve the salmon with the green sauce and enjoy!

Notes

Butterflying the salmon (cutting it almost all the way through and folding it over) is not strictly necessary, but it allows the marinade to penetrate more quickly and evenly. This helps infuse the fish with flavor in a shorter amount of time, making the cooking process even more efficient. Feel free to ask our butchers to prepare it for you this way.