- 2 tablespoons mirin
- 2 tablespoons sake
- 1/4 cup ají amarillo paste (see Note)
- 2 tablespoons shiro (white) miso
- 3 tablespoons fresh orange juice
- 1 teaspoon fresh lime juice
- Four 6-ounce skinless center-cut salmon fillets
- Freshly ground pepper
- 1/2 cup cooked quinoa
- 3 tablespoons canola oil
- 1 small cucumber—peeled, seeded and diced
How to make this recipe
- Preheat the oven to 400°. In a small saucepan, bring the mirin and sake to a boil. Whisk in the ají amarillo paste, miso and orange and lime juices and simmer gently, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, season the salmon with salt and pepper. Press 2 tablespoons of the quinoa onto the skinned side of each fillet.
- In a large ovenproof nonstick skillet, heat the canola oil. Add the salmon fillets, quinoa side down, and cook over high heat until the quinoa is browned, about 2 minutes. Transfer the skillet to the oven and roast the salmon until almost opaque throughout, about 4 minutes.
- Using a spatula, carefully transfer the fillets to plates, quinoa side up. Spoon the diced cucumber alongside and serve with the orange-miso sauce.
Aji amarillo paste is a spicy Peruvian yellow chile paste. It's available in many supermarkets and online at amazon.com.