19 Jun Alaska Wild Red Salmon Anticucho Skewers
Alaska Wild Red Salmon Anticucho Skewers
Ingredients
For the skewers
- 480 g Alaska wild red salmon cleaned, skinless and boneless
- 120 g anticucho sauce
- 25 ml sunflower oil
- 4 g salt or to taste
- 8 × 15 cm skewers
For the anticucho sauce
- 120 g ají panca paste
- 15 g peeled garlic
- 40 ml white wine vinegar
- 2 g ground cumin
- 1 g dried oregano
- 4 g salt or to taste
- 0.5 g white pepper
- 80 ml sunflower oil
Instructions
- Cut the Alaska wild red salmon into evenly sized cubes suitable for skewering.
- Lightly marinate with the anticucho sauce for about 30 minutes—just long enough to absorb the flavors without allowing the acidity to significantly alter the texture of the fish.
- Thread the salmon cubes onto the 15 cm skewers.
- Cook over charcoal, on a flat-top grill, or in a Josper oven over high heat, searing the outside while keeping the inside moist and juicy.
- Brush with a little more anticucho sauce during cooking or just before serving.
Anticucho sauce
- Blend the ají panca paste with the garlic, white wine vinegar, cumin, oregano, salt, and white pepper.
- Gradually add the sunflower oil while blending until the sauce is thick and smooth.
- Adjust the seasoning, balancing the salt and acidity to taste.
Finishing
- Serve hot or warm, with a glossy finish from the anticucho sauce.
Quantities are calculated for 4 appetizer-sized servings.If using a highly concentrated ají panca paste, adjust the vinegar and salt at the end.Avoid extended marinating times to preserve the delicate texture of the Alaska wild red salmon.
Notes
Recipe courtesy of Chef Emilio Ortega.
Sorry, the comment form is closed at this time.