Panela Salmon Recipe with Chef Carlos Rodríguez

Chef Carlos Rodriguez, Executive Chef at Orinoco restaurant
in Boston, MA, cooks with our Electric Skillet.

Panela Salmon
1 lb. Panela
2 cups boiling water
3 cinnamon sticks
1 tbsp. star anise
1 tbsp. juniper berries
1 cup dark rum
6 salmon steaks

Quinoa in Aji Amarillo Sauce
1 tbsp. olive oil, for cooking
1 cup diced white onion
2 cups Quinoa
2 cups water
2 cups heavy cream
¼ cup finely chopped sundried tomatoes
1 tbsp. garlic paste
3 tsp. Aji Amarillo paste
¼ chopped fresh cilantro leaves
Salt, to taste

Arugula & Jicama Salad with Broken olive Vinaigrette
1 cup black olives
½ cup red wine vinegar
2 small shallots, chopped
½ cup olive oil
4 cups arugula
1 medium jicama, julienned