Ají amarillo paste is made from a beautiful little yellow chile from Peru. Look for jars of the paste where South American ingredients are sold. This recipe is from chef Aarón Sánchez, co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.
1 1/2 pounds salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tbsp. grainy Dijon mustard
2 tbsp. honey
1 tbsp. ají amarillo paste
1/2 tsp. rice vinegar
1/2 tsp. coriander seeds, crushed
1/4 teaspoon freshly ground black pepper
1. Preheat the broiler. Line a broiler pan with foil and lightly coat with oil. Pat salmon dry and place, skin side down, on pan. Season with 1/2 teaspoon salt.
2. Mince and mash garlic to a paste with a pinch of salt. Stir together with mustard, honey, aji amarillo paste, vinegar, coriander, and pepper.
3. Spread mustard mixture evenly on top of salmon. Broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Cut into 4 servings.