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Salmon Aguadito

Name: Salmon Aguadito
Prep time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Latin American
Ingredients: 2 tablespoons olive oil; 1 garlic clove, finely chopped; 1/4 red onion, chopped; 1 bunch fresh cilantro (about 2 cups. You can use the leaves and stalks); 3 cups water (or vegetable stock); 1/2 cup red bell pepper, chopped; 1/2 cup carrot, chopped; 1/2 cup quinoa; Salt and pepper, to taste; 1 small, or 1/2 large, sweet potato, peeled and cut into 1/2-in slices; 1/2 cup frozen corn; 1/2 cup frozen sweet peas; 2 salmon fillets, skinless and cut in half

Prep 20 min
Total 40 min
Ingredients 13
Servings 2

In Peru, aguadito is the soup version of the famous arroz con pollo. Cooked in almost the exact same way, but with the addition of potatoes and chicken stock, this dish is a famous invigorator. In fact, it’s always served at the end of big parties before everyone goes home in the early hours of the morning. Aguadito is said to “levantar muertos," or awaken the dead. If the traditional aguadito made with white rice and potatoes is energizing, imagine the potential of this version! To make it even more powerful, I've used quinoa in all three colors (red, black and white) instead of rice, some nourishing sweet potato slices in place of regular potatoes and substituted chicken for delicious salmon. This recipe is your body's dream come true in a bowl.

Ingredients

2 tablespoons olive oil
1 garlic clove, finely chopped
1/4 red onion, chopped
1 bunch fresh cilantro (about 2 cups. You can use the leaves and stalks)
3 cups water (or vegetable stock)
1/2 cup red bell pepper, chopped
1/2 cup carrot, chopped
1/2 cup quinoa
Salt and pepper, to taste
1 small, or 1/2 large, sweet potato, peeled and cut into 1/2-in slices
1/2 cup frozen corn
1/2 cup frozen sweet peas
2 salmon fillets, skinless and cut in half

Directions

1

Heat the oil in a medium-sized pan over medium heat. Sauté the garlic and onion for about 5 minutes, stirring.
2

While garlic and onions are being sautéed, process the cilantro and 1 cup of water or stock in a blender until smooth.
3

Add the bell pepper and carrot to the pan, stir for 1 minute, and incorporate the cilantro sauce to mix. Stir for 1 additional minute, add the quinoa and remaining 2 cups of water or stock, season with salt and pepper and increase heat to high.
4

Bring to a boil and add the sweet potato slices. Cover pan, and reduce heat to low. Cook for 20 minutes.
5

Add the corn, peas and salmon fillets, and cook for 5 more minutes.
6

Serve hot and enjoy!

You can substitute sweet potatoes with yams or yucca.
For a spicy touch, add hot yellow pepper paste or some other chile to the preparation.

No nutrition information available for this recipe

In Peru, aguadito is the soup version of the famous arroz con pollo. Cooked in almost the exact same way, but with the addition of potatoes and chicken stock, this dish is a famous invigorator. In fact, it’s always served at the end of big parties before everyone goes home in the early hours of the morning. Aguadito is said to “levantar muertos," or awaken the dead. If the traditional aguadito made with white rice and potatoes is energizing, imagine the potential of this version! To make it even more powerful, I've used quinoa in all three colors (red, black and white) instead of rice, some nourishing sweet potato slices in place of regular potatoes and substituted chicken for delicious salmon. This recipe is your body's dream come true in a bowl.