“Hogao” is a traditional Colombian creole sauce made with tomatoes, scallions, garlic, cumin and cilantro. I love this sauce and I am oddly tempted to dump it over everything I cook, from soups, fish, meat or poultry, to a bowl of plain steamy white rice with fried egg
Last week I made this fish dish for lunch and the flavors are incredible. The salmon is soft, the hogao sauce is rich, and together it melts in your mouth in perfect harmony.
2 cups of Hogao
2 (6 oz) salmon fillets
1/2 teaspoon ground cumin
Salt and pepper
2 tablespoons olive oil
1. Preheat the oven to 400° F.
2. In a baking dish place the salmon fillets. Drizzle olive oil and season each fillet with cumin, salt and pepper.
3. Place the baking dish in the oven and bake for 15 to 18 minutes or until the salmon is cooked through.
4.Place the salmon on a serving plate and spoon sauce on top of the fish. Serve with plain rice, potatoes or arepa on the side.