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.
I love making the traditional Lomo Saltado, however this twist using my Sitka Salmon Shares Sockeye Salmon made a perfect substitute. Saltado also gets a nice smoke hint from igniting flames while quickly stir frying. I have an electric stove, so to maintain the traditional flames on the saltado, I used the help of brandy and manually ignited with a lighter. This step is completely optional although highly recommended. Be careful when using this technique at home, make sure you have a good stove fan and/or your windows open. This is a quick dish that requires full attention the entire time you are cooking, doing the prep ahead of time is absolutely essential.
And if you are ready to start receiving responsibly caught seafood directly to your doorsteps, the 2021 Season of Sitka Salmon Shares is open for enrollment now. Now, let’s get cooking!
Ingredients:
For the Fish:
4 Tablespoons vegetable oil
16 oz Sockeye Salmon Tail, skin on
1 Tablespoon brandy
2 Roma tomatoes
1 small red onion
1 Yellow bell pepper
1 Jalapeño
¼ Soy sauce
1 Tablespoon white wine vinegar
¼ cup of water
A handful of cilantro, leaves and stems Salt and pepper to taste
For serving:
French fries
White Rice
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.
The fish: 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.
The vegetables: 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.
The sauce: Mix soy sauce, vinegar, and water
Stir Fry: 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 last tablespoon oil. Add tomatoes, yellow pepper, and jalapeño. Stir fry on high heat for two minutes. Add the sauce and chopped cilantro. Stir and cook 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!
Cook’s Notes: Keeping the skin on the salmon 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.
