Salmon con papas y salsa huancaina


  • 2 potatoes cut into medium large cubes
  • 2 leeks cut into thick slices
  • 1 tray of cherry tomatoes
  • 2 aubergines cut into medium large cubes
  • 1 can of evaporated milk
  • 1 tablespoon yellow chili paste
  • 1 tablespoon of turmeric
  • ¼ package of soda crackers
  • 5 salmon fillets
  • Salt and pepper
  • juice of 1 lemon


  1. Heat a large frying pan over high heat with a touch of oil and arrange half or the amount depending on the capacity of the vegetables and cook for 3 minutes without moving them, then season with a touch of salt and pepper. Stir and cook for a longer time until golden brown.
  2. For the sauce, combine the evaporated milk with the yellow chili paste, the turmeric, and the crackers in a juicer jug. Process until completely ground and get a semi-thick sauce. Take this preparation to a pot or pan and cook over medium heat, stirring from time to time, until you get a creamy preparation.
  3. Finally, when everything is ready, prepare the fish in a pan over high heat with a touch of oil for 2 minutes. When you see that the cooking progresses halfway from its edge, season with salt and pepper plus a few drops of lemon juice. Flip and repeat the same in time and seasoning. Make sure that it is cooked by checking it with the thermopro thermometer.
  4. Serve everything freshly prepared and eat it hot.