• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Salmon with Honey, Mustard, and Aji Amarillo Glaze

    Ají amarillo paste is made from a beautiful little yellow chile from Peru. Look for jars of the paste where South American ingredients are sold. This recipe is from chef Aarón Sánchez, co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.


    Ingredients
    1 1/2
    pounds
    salmon fillet with skin- (1 1/4 to 1 1/2 inches thick)
    salt
    1
    clove
    garlic
    3
    tablespoons
    grainy dijon mustard
    2
    tablespoons
    honey
    1
    tablespoon
    ají amarillo paste
    1/2
    teaspoon
    rice vinegar
    1/2
    teaspoon
    coriander seeds- (crushed)
    1/4
    teaspoon
    freshly ground black pepper
    Directions
    Preheat the broiler. Line a broiler pan with foil and lightly coat with oil. Pat salmon dry and place, skin side down, on pan. Season with 1/2-teaspoon salt.
    Mince and mash garlic to a paste with a pinch of salt. Stir together with mustard, honey, aji amarillo paste, vinegar, coriander, and pepper.
    Spread mustard mixture evenly on top of salmon. Broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Cut into 4 servings.

    The base number of servings for this recipe is 4
    OK

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