Name: Aji Verde Seared Salmon with Tomato-Pepper Compote
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian-inspired
Ingredients: 4 6-oz fillets (about 170 g each) salmon fillets (skin-on preferred); 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 5 tbsp olive oil; 1 150 g, diced medium yellow onion; 2 cloves, minced garlic cloves (for compote); 2 medium (about 300 g), coarsely diced ripe tomatoes; 1 medium (about 120 g), seeded and diced bell pepper (any color); 1/2 tsp smoked paprika; 1/2 tsp sugar (optional, to balance acidity); 1 cup packed (about 16 g) fresh cilantro; 1 small (about 14–20 g), seeded for less heat jalapeño or a small hot pepper; 2 cloves garlic cloves (for aji verde); 1/3 cup (about 78 g) mayonnaise (full-fat); 2 tbsp (about 30 g) plain Greek yogurt (2% or full); 2 tbsp (about 30 g) fresh lime juice; 2 tbsp extra virgin olive oil (for aji verde); 1/4 tsp black pepper (for aji verde); 1 large yolk if making mayo from scratch eggs (optional: for homemade mayonnaise); 1 tsp (if needed) milk (optional: to thin sauce)

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