Salmon Anticuchos with Oriental Sauce

Name: Salmon Anticuchos with Oriental Sauce
Yield: Serves 4
Cuisine: Peruvian
Ingredients: Salt and pepper; 1–2 tablespoons ají panca paste; 2 cups fish stock; 1 red bell pepper, cut in 1-inch cubes; 3 tablespoons butter; 2 tablespoons scallions (green part only), finely sliced; 12 scallions (the white part); ½ tablespoon sesame seeds; ½ cup rice vinegar; ¼ cup sugar; ¼ cup oyster sauce; 1 pound salmon fillets, cut in 1 x 1-inch cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Asian flavors are deeply rooted in Peruvian cuisine. We love to use exotic ingredients to make sauces and to season many dishes, and anticuchos are an example of this. When you make this recipe, you can use shrimp, chicken, or pork instead of salmon.

Ingredients

½ tablespoon sesame seeds
1 pound salmon fillets, cut in 1 x 1-inch cubes
1

Americas
Peru
Fish course
Sauce
Pescatarian

Method

Put the sesame seeds in a pan over medium-low heat, and shake the pan until the seeds become fragrant. Don’t do this for too long because they burn fast.
Using bamboo skewers, pierce the salmon pieces, alternating with bell peppers and scallions.
Put in a dish, season with salt and pepper, cover with plastic film, and refrigerate while you make the sa