Salmon with Honey, Mustard and Aji Amarillo Glaze

Aji means chili pepper in Spanish.   There are numerous kinds of aji peppers, from fruit-tasting ones to the really hot and spicy ones…and Aji Amarillo is a hot one in every sense of the word.  It is a beautiful yellow chili pepper from Peru. 

 Last night we cooked Chef Aaron Sanchez’s Salmon with Honey, Mustard and Aji Amarillo (www.latinkitchen.com) and...it was love at first bite with Aji Amarillo. 

 So if you want to add some zing to Salmon I would suggest you give this recipe a try.

(Lunchbox: black+blum Box Appetit)

Salmon with Honey, Mustard and Aji Amarillo Glaze

Serves 2

2  6-ounce salmon fillet

Salt

1 clove garlic, minced

2 tablespoons honey

3 tablespoons whole grain Dijon mustard

1 tablespoon aji Amarillo paste (2 tablespoons if you like extra zing) *

1 teaspoon rice vinegar

½ teaspoon ground coriander seeds

¼ teaspoon black pepper

Preheat the broiler.  Line a broiler pan with foil and place the salmon fillets skin side down on the pan. Lightly season the salmon with salt.

Whisk together the garlic, honey, mustard, Aji Amarillo paste, vinegar, ground coriander and black pepper in a small bowl.

Spread the mustard- aji Amarillo mixture on top of salmon fillets.  Broil the salmon 5-inches from heat for about 12 -15 minutes or until it is cooked.

Serve .

Buen Provecho!

*Aji Amarillo paste is available at Latin American markets or where South American ingredients are sold.