© Fredrika Stjärne
Active Time
35 MIN
Total Time
35 MIN
Yield
Serves : 4

Chef Ricardo Zarate makes a version of this dish at Picca in Los Angeles. He coats salmon fillets with an extra-crunchy, slightly nutty crust of quinoa, a staple in his native Peru. Slideshow: More Seafood Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

How to Make It

Step 1    

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.


Step 2    

Meanwhile, season the salmon with salt and pepper. Press 
2 tablespoons of the quinoa onto the skinned side of each fillet.

Step 3    

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.

Step 4    

Using a spatula, carefully transfer the fillets to plates, quinoa 
side up. Spoon the diced cucumber alongside and serve with 
the orange-miso sauce.

Notes

Ají amarillo paste is a spicy Peruvian yellow chile paste. It’s available in many supermarkets and online at amazon.com.

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