This recipe is a Peruvian inspired dish that I drew some ideas from a classic Peruvian dish called "papas huancaina." That dish consists of potatoes that are boiled and served with a yellow pepper (aji) sauce with hard boiled eggs and olives on top. It is a simple dish but has great flavors and you can eat it hot or cold. I found these little mexican peppers called orange rocoto's, they look like small yellow peppers except they are really spicy and they have black seeds instead of white. I underestimated how spicy they really were after I had roasted and made my sauce (a little goes a long way). I had some beautiful king salmon and thought of slowly roasting them on cedar planks. Then using the rocoto sauce and adding a little hard boiled egg, avocado, and cucumber relish. This one turned out as tasty as it looks, believe me.


1 lb of King salmon cut into 3 oz pieces

2 tbsp of Peruvian chile spice or harrisa spice1 avocado small diced

2 eggs hard boiled, yolk removed and whites small diced

1 small cucumber peeled, de-seeded, and small diced

1 lime

2 tbsp of chopped cilantro

4 tbsp extra virgin olive oilSalt and pepper

Orange Rocoto sauce

3 orange rocoto peppers roasted, peeled and de-seeded

2 oz of cotija cheese

2 garlic cloves

1 lime juiced

1 cup of mayo or veganaise

Salt to taste

Preheat oven to 350 degrees

For the egg relish, place diced egg whites,cucumber,avocado,chopped cilantro, and lime juice into a mixing bowl. Season with salt and mix well. Set aside until ready to use.

For the rocoto sauce, place the garlic, peppers, cotija, and lime juice into a blender and purée until smooth. Then add the mayo and purée again, season with salt ( you might need to add a little water if it is too thick)

For the king salmon drizzle 2 tbsp of olive oil on the salmon. Season both sides of the salmon with salt. Drizzle the remaining olive oil all over the cedar plank. Place the salmon on the planks and season the tops of the filet with chile spice. Place in the oven and bake for about 7 minutes or until the salmon is about medium.

To plate, brush a little rocoto sauce on the bottom of the plate. Place the salmon on top of the sauce. Finish with a dollop of the relish and garnish with a little wild cilantro. Enjoy!