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About the Dish

5 ounces Onion
4 ounces Carrot
10 ounces Yukon Gold Potatoes
2 stalks Celery
1 clove Garlic
3 tablespoons Tomato Paste
8 ounces Wild-Caught Alaskan Keta Salmon
2 sprigs Dill
2 tablespoons Capers
Per Serving
Calories 440
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 880 mg
Total Carbohydrates 47 g
Dietary Fiber 7 g
Sugar 11 g
Protein 29 g
Sandra Gutierrez

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

METHOD

1
MISE EN PLACE • Peel and dice onion. • Peel and dice carrot. • Peel and dice potato. • Thinly slice celery. • Peel and mince garlic. • Pick and chop dill.
2
In a medium pot over medium heat, warm 2 teaspoons olive oil. Add onion, carrot, potato, celery and garlic. Sauté until tender, 8-10 minutes.
3
Add tomato paste. Cook, stirring well, 1 minute.
4
• Create 2 “nests” in the vegetables. • Place salmon in the nests. Cover with about 3 cups water.
5
• Season with half of dill, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring to a simmer. • Let simmer uncovered for 5 minutes. Add capers, and continue cooking until salmon is cooked through, 2-3 minutes.
6
• Serve in deep bowls and top with dollops of sour cream. • Sprinkle with remaining dill, and enjoy!