Palta Rellena

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One fresh food that you can find year-round here in AQP is fresh avocado.  In Peruvian Spanish, the avocado is called “palta.”  A dish that I absolutely love, and that I think is absolutely brilliant is stuffed avocados.  It is as simple as cutting a palta in half, removing the skin and seed, and filling it with chicken salad.  Serve it on a bed of greens with fresh tomato and red onion, sprinkle on some seasoning, and you have a delicious, healthy meal.

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Palta Rellena

Baked Dijon Salmon

photo taken from: http://allrecipes.com/Cook/13597735/Photo.aspx?photoID=877476

This was delicious.  I decided to make something special for my Valentine this year.  This recipe was sent to my inbox this past week, and it didn't disappoint.  It was easy, and it was worth every bit of the effort (if you are a fan of salmon, of course).  And my Valentine liked it very much, which is the reason I add any new recipe to our website.

I baked the salmon for 20 minutes here in Arequipa.  I served it with blackened asparagus and rice.  The topping for the fish is perfect, but it isn't a glaze.  So don't expect to “absorb” extra with rice or a different side.  I think mashed potatoes or blackened green beans would compliment the fish also. I didn't have dijon mustard.  So I melted the butter and added the following:

  • 1 1/2 Tbs dry mustard
  • 1 1/2 tsp water
  • 1 1/2 tsp white vinegar
  • 1 1/2 Tbs mayo
  • a big pinch of sugar 🙂
Here is the link to the recipe:  Baked Dijon Salmon
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Baked Dijon Salmon