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 RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Ricardo Zarate

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© Fredrika Stjärne

Recipe Summary

active:
35 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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