BEANS SPICES AJI CORN SAUCES SWEETS MISCEL CHEF ENRIQUE'S RECIPES PHOTOS E-MAIL PRICE LIST SHOPPING CART Click on Recipe YOU select to GO! --> Select a Recipe <-- Ceviche de Pescado Salmon Atamalado Ocopa de Camarones Papas a la huancaina Chupe de Camarones Anticucho Seco de Cabrito Cau Cau Parihuela Pollo a la Brasa Carapulcra Salsa Criolla Salsa de Aji y queso Sancochado

SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN SALMON ATAMALADO Rinse and pat dry the salmon fillets. Combine all other ingredients and make a paste with them, rub this paste onto the fillets and let stand. Take the Banana leaves and cut them in pieces large enough to wrap the fillets(like you were packing a box)make doble pieces for each filet. Put the salmon fillet in the center of the banana leaves,squeeze some lemon on top and set four sprigs of cilantro. Take the two edges of the leaves from the long side of the fillet and bring them up and together,fold twice.Take the two sides under the fillet, them tie it with a long strip of the banana leaf or use a cotton string.Do the same with the rest of the fillets. Set them in a double boiler or over a vegetable steamer rack, steam them for 40 minutes(lower the tamales down in the rack, when the water is boiling). Serve with the classic Red Onion Salsa and Garden Rice.

INGREDIENTS serves: FOUR 4 salmon fillet (6oz each) 2 tspn.Panca Aji paste 2 tspn. Amarillo Aji Paste 1 tspn.Garlic Minced 1/2 tspn. Cumin ground 1/2 tspn. Annato Ground 16 sprigs of cilantro 1 lemon juice 1 Tbspn. Olive Oil 1 tspn.Sat & Pepper 1 Pkge. of Banana leaves Garden Rice Onion Salsa