Yup – flavor upon flavor upon flavor. I love a good Peruvian chicken, so this salmon is literally the icing on the cake. Plus, with the green sauce and this bacon fried chaufa – I mean, what’s not to love. This is a meal fit for anyone – even picky eaters.
Peruvian Salmon w/Green Sauce
1 pound of salmon, cut into bite-sized pieces
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1 tablespoon of olive oil
1/4 tablespoon of garlic powder
1/4 tablespoon of onion powder
1/4 tablespoon of smoked paprika
The zest & juice of 1 lime
1/4 tablespoon of dried oregano
Preheat the oven to 400 degrees.
In a large bowl, combine the salmon with all of the seasonings. Thread onto skewers and place on a lined baking sheet. Cook for about 8 minutes or until desired temperature has been reached.
Serve with green sauce and Chaufa.
For the green sauce:
3 cloves of garlic
1/4 cup of olive oil
2 teaspoons of lemon juice
1/2 cup of mayo
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 bunch of cilantro
Put all of the ingredients into a blender and mix until smooth.
Bacon Fried Chaufa
5 slices of bacon, cut into pieces
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
2 cups of day-old rice
4 cloves of garlic, minced
1/2 teaspoon of ginger, minced
1 tablespoon of sesame oil
1 1/2 tablespoons of soy sauce
1 tablespoon of brown sugar
In a skillet, cook the bacon until it’s crispy. Then remove, and set aside. Drain some of the oil out, leaving about a tablespoon and a half in the pan. Sauce the onions and bell peppers in the oil until they start to turn translucent. Then, add int he rice, garlic, ginger, sesame oil, soy sauce, and brown sugar. Mix well and cook for about 2-3 minutes.
Serve with Peruvian salmon and green sauce.
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