“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 servings
- 2 cups of Hogao
- 2 (6 oz) salmon fillets
- 1/2 teaspoon ground cumin
- Salt and pepper
- 2 tablespoons olive oil
- Preheat the oven to 400° F.
- In a baking dish place the salmon fillets. Drizzle olive oil and season each fillet with cumin, salt and pepper.
- Place the baking dish in the oven and bake for 15 to 18 minutes or until the salmon is cooked through.
- lace the salmon on a serving plate and spoon sauce on top of the fish. Serve with plain rice, potatoes or arepa on the side.
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