Saltado is the Spanish word for stir fry. The literal translation is “jumped.” I am presenting a spin on the traditional Peruvian Lomo Saltado, using salmon instead of beef. While aji amarillo is one of the staple ingredients in Peruvian cuisine, it is hard to come by. This recipe uses yellow bell pepper to keep the same visual effect and jalapeño for the additional heat. You will find that this dish makes for an easy weeknight dinner full of flavor.
For the Fish:
4 Tablespoons vegetable oil
16 ounce Sockeye salmon tail, skin on Available in Our Seafood Subscription Box
1 Tablespoon brandy
2 roma tomatoes
1 small red onion
1 yellow bell pepper
¼ cup soy sauce
1 Tablespoon white wine vinegar
¼ cup of water
A handful of cilantro, leaves and stems
Salt and pepper to taste
PREP THE INGREDIENTS
This recipe comes together quickly, and it is particularly important to have all the ingredients ready to go once you start cooking.
For this recipe, the fish will work better if it is partially frozen. Cut the salmon tail in half lengthwise, then cut crosswise in ¼ inch slices.
Slice the tomatoes in quarters lengthwise. Cut the bell pepper into thin strips. Cut the jalapeño in half, remove the seeds, and cut thin slices crosswise. Cut the onion in quarters lengthwise and separate the layers. Chop the cilantro stems fine. Keep the leaves for garnish.
Mix soy sauce, vinegar, and water.
You will need a large non-stick frying pan or wok. Add 2 tablespoons of vegetable oil over high heat. When the oil is smoking, add sliced salmon. Stir fry by shaking the pan a few times making sure it is cooked on all sides, about 3 minutes. Add brandy.
Optional: carefully and quickly ignite flames using a long BBQ lighter or long match in the side of the pan. Let it cook until the flames disappear, and the alcohol burns off about 30 seconds.
If skipping the step, cook stirring until the alcohol is absorbed, about 2 minutes. Remove the salmon and return the pan to the heat.
Add 1 tablespoon oil and add sliced onions. Stir fry until golden brown in the edges, about 4 minutes. Remove the onions and return the pan to the heat. Add the last tablespoon of oil. Add tomatoes, yellow pepper, and jalapeño. Stir fry on high heat for two minutes. Add the sauce and chopped cilantro. Stir and cook for another minute. Return the salmon and onion to the pan. Carefully stir together. Taste for seasoning. Season to taste with salt & pepper. Serve immediately. For a full Peruvian take, serve with white rice and French fries. Enjoy!
Keeping the skin on for this recipe will prevent the fish from breaking down while cooking as it is sliced thin. I also recommend slicing the fish when it is half frozen for a nice clean cut.