Grilled salmon is a delicious and healthy dish that can be enjoyed all year round. Combining the succulent flavors of fresh salmon with the bold and zesty taste of Papa a la Huancaína, this recipe is sure to be a crowd-pleaser. Papa a la Huancaína is a traditional Peruvian dish made with boiled yellow potatoes smothered in a rich and creamy cheese sauce, accented with a spicy kick from the aji amarillo pepper. When paired with grilled salmon, this dish creates a unique and flavorful combination that will leave your taste buds wanting more. Whether you’re a seasoned chef or just looking for a new recipe to try, Grilled Salmon with Papa a la Huancaína is the perfect choice for your next meal.
First cute you garlic cloves in tiny pieces add salt and olive oil and add this to the salmon fillet. Then add oregano and put on a side.
Wash the potatoes, peel them and cut them in rings. Cook them in a pot of boiling water for 10 minutes.
While the potatoes are cooking lets make the huancaina sauce.
In a blender, blend the mozarella cheese, cream cheese, annato oil, yellow pepper, salt, and pepper until smooth. This is your Papa a la Huancaína sauce.
In a blender, blend the soda crackers and milk. Add this mix to the huancaina sauce, mix and add it to a hot pot and cook for 2 minutes.
Preheat your grill to medium-high heat and grill the salmon fillets for about 4-5 minutes on each side or until cooked through.
Serve the potatoes in the plate, then add the huancaina sauce on top, add the salmon fillet of top and top it with you poche egg. Add more sauce, cilantro and black olives. Enjoy!
Keyword cook and salsa, huancaina potatoes, La Fe food, salmon
