Calabacitas Alaskan Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the diced potatoes, season with salt and pepper, and fry until golden brown and crispy, about 10-15 minutes. Remove and set aside.

2. 2

   Cook the Salmon

   Season the salmon fillets with salt and pepper. In a separate pan, heat the remaining olive oil over medium-high heat. Place the salmon fillets skin side down and cook for about 4-5 minutes on each side, or until cooked to your preferred doneness. Remove from heat and keep warm.

3. 3

   Sauté the Calabacitas

   In the same skillet used for the salmon, add the calabacitas and sauté for about 5-7 minutes until tender. Season with salt and pepper.

4. 4

   Make the Lemon-Ginger Beurre Blanc

   In a small saucepan, combine the lemon juice and minced ginger. Bring to a simmer and reduce by half. Slowly whisk in the butter until the sauce is emulsified and creamy. Season with salt to taste.

5. 5

   Prepare the Aji Amarillo Aioli

   In a small bowl, mix the aji amarillo paste with a tablespoon of water to thin it out, adjusting to your desired consistency. Set aside.

6. 6

   Crispy Carrots

   Using a mandoline or a vegetable peeler, slice the carrots into thin strips. Heat oil in a small pan and fry the carrot strips until they are crispy. Remove and drain on paper towels.

7. 7

   Assemble the Dish

   On each plate, place a portion of the sautéed calabacitas, top with the fried potatoes, and place the salmon fillet on top. Drizzle with lemon-ginger beurre blanc and aji amarillo aioli. Garnish with crispy carrot strips.