Salmon con Hogao (Salmon with Colombian-Creole Sauce)

Salmon con Hogao

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.

Buen provecho!

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Ingredients

  • 2 servings
  • 2 cups of Hogao
  • 2 (6 oz) salmon fillets
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 2 tablespoons olive oil

Directions

  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. 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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Comments

  1. says

    Hogao sauce is a perfect match with your salmon, Erica. Makes for a lovely presentation too. Really like the flavors in the sauce…not too strong or spicy, just right.

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