Peruvian · intermediate
Peruvian Pan-Seared Salmon With Creamy Huancaina Sauce
Crispy-skinned salmon fillets set over tender sliced yukon gold potatoes and finished with a velvety aji amarillo cheese sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine the aji amarillo paste, crumbled queso fresco, evaporated milk, crushed soda crackers, and 0.25 teaspoon of salt in a blender.
- 02
Blend on high until completely smooth, silky, and thick. Set the sauce aside at room temperature.
- 03
Pat the skin-on salmon fillets thoroughly dry with paper towels and season all sides with the remaining salt.
- 04
Heat the olive oil in a nonstick skillet over medium-high heat until hot.
- 05
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.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Emulsified Chile Cheese Sauce
Blending chile paste, soft fresh cheese, milk, and starch binders to create a creamy, stable emulsified cold or warm sauce.
Notes from the kitchen
- 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.