Editorial sample recipePeruvianintermediatehalalgluten-free

Peruvian Pan-Seared Salmon With Creamy Huancaina Sauce

Name: Peruvian Pan-Seared Salmon With Creamy Huancaina Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 piece skin-on salmon fillets, 6 oz each; 4 medium yukon gold potatoes, boiled and sliced into rounds; 3 tbsp aji amarillo paste; 0.5 cup queso fresco, crumbled; 0.33 cup evaporated milk; 4 piece plain soda crackers, crushed; 2 tbsp olive oil; 0.75 tsp salt

Crispy-skinned salmon fillets set over tender sliced yukon gold potatoes and finished with a velvety aji amarillo cheese sauce.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Emulsified Chile Cheese Sauce

Blending chile paste, soft fresh cheese, milk, and starch binders to create a creamy, stable emulsified cold or warm sauce.

Instructions

Step 1: Combine the aji amarillo paste, crumbled queso fresco, evaporated milk, crushed soda crackers, and 0.25 teaspoon of salt in a blender.
Step 2: Blend on high until completely smooth, silky, and thick. Set the sauce aside at room temperature.

Step 3: Pat the skin-on salmon fillets thoroughly dry with paper towels and season all sides with the remaining salt.

Step 4: Heat the olive oil in a nonstick skillet over medium-high heat until hot.

Step 5: Place the salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds. Cook undisturbed for 5 minutes until the skin is golden and crisp.

Step 6: Flip the fillets and cook for another 3 minutes until cooked medium to medium-well. Arrange boiled potato rounds on plates, top with cooked salmon, and spoon the warm sauce over top.

Cooking tips

If the Huancaina sauce becomes too thick while blending, add an extra tablespoon of evaporated milk to reach a smooth pourable consistency.
Drying the salmon skin thoroughly before searing is essential for achieving a perfectly crispy exterior without sticking.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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