Cured Salmon with Huancaina Sauce, Kaffir Lime Oil and Puffed Quinoa

Salmon Cure
1 Pound Salmon Filet (preferably sockeye)
1 Cup Kosher Salt
1 Cup Palm Sugar
1/2 Orange Peel
1/2 Lemon Peel
1/2 Tbsp Coriander, Toasted
1/4 Cup Cumin, Toasted 

In a medium mixing bowl, combine salt, sugar, and spices and Citrus peels. Coat the salmon in the curing mixture evenly to cover entirely. Lay filets on a container and place in the refrigerator for 45 minutes. After Salmon Filets have been cured. Rinse thoroughly with cold running water. Pat dry with a paper towel and lay Salmon on a cutting board. Thinly slice Cured Salmon widthwise like Sashimi. This is ready to be eaten and served to any portion desired.

Huancaina Sauce 
1 Tbsp Aji Amarillo Paste (Inca's Food or Goya brand found in Latin American aisle/market or online)
1/2 Cup Shallots, chopped
1 Garlic Clove, chopped
1 oz Fresh Ginger chopped
2 tsp Grapeseed Oil
1 Cup Evaporated Milk
1 tsp Turmeric powder
1  Lime, juiced
2 tsp Granulated Mushroom Bouillon (Totole Brand found at Asian Markets or online)

Chop shallots, garlic and ginger. Place a medium sauté pan over low heat, add oil. Sauté mixture until translucent and soft, about 8-10 minutes. Add Aji Amarillo paste and cook until vibrant yellow, about 2 minutes. Combine the mixture and the evaporated milk in the blender or VitaMix and process at a high speed until sauce is smooth. Season with salt and fresh lime juice. Finish with mushroom powder and salt. Chill immediately in an ice bath. Once cooled, store in the refrigerator. Will keep up to 3 days.  

Kaffir Lime Oil
2 oz Kaffir Lime Leaves (Found in freezer section of local Asian Market or online)
1/2 Cup Spinach
2 Cups Grapeseed Oil

Take a strainer and line it with coffee filters. Place a strainer line with a coffee filter on top of a container large enough to catch dripping oil. Typically a Bain Marie works best but a pot can work also. Place Bain Marie/Pot or container in an ice bath. This will cool Oil and prevent it from turning brown and losing the deep green color needed for the recipe. Working in 2 batches if needed. Add all ingredients in VitaMix blender. Blend at high speed for 6 to 8 minutes. Oil should start smoking, allowing it to smoke for about 1 minute. Pour smoking oil on the coffee filtered strainer and allow the oil to slowly drip onto Bain Marie that's sitting on ice bath. Oil will slowly drip for 24 hours. Next day discard solids from the filter. Slowly pour oil into the storage container being very careful not to agitate or mix oil with some of the water liquid that is on the bottom of Bain Marie. While straining make sure the water and solids that set on the bottom of bain marie do not mix with the clean Kaffir Lime Oil. Discard this waste otherwise the oil will turn bitter and loose color. Keep oil frozen. Pull as you need and keep refrigerated. This will be used to garnish the dish and add flavor to Huancaina Sauce. This Oil can be also used to make dressings and substitute Olive Oil or other Oils to your favorite dressings.

Puffed Quinoa 
1/2 Cup Red Quinoa
2 Cups Water
2 1/2 Cups Canola Oil
Salt To Taste

In a medium saucepan cook Red Quinoa with Water. Bring water to a boil and overcook Quinoa. Strain Quinoa and season. Overcooked Red Quinoa grains should bloom with the white inside of the grain showing. Lay Red Quinoa on a sheet tray line with parchment paper and cool at room temperature. After Red Quinoa has been cooled place grains in a dehydrator and dehydrate for 24 hours or until all grains are fully dehydrated. To puff, bring 5 cups of frying oil to 350 Fahrenheit. Working in batchen adds small amounts of Red Quinoa to a small strainer and fry. The strainer will act like a basket to keep Quinoa going all over the pot and burning. Grains will begin to puff. Lay puffed Red Quinoa on a sheet tray lined with linen like and season with salt. Store in an airtight container. End result should be puffed and crunchy.

Assemble and Garnish:

Cured Salmon
Huancaina Sauce
Kaffir Lime Oil
Puffed Quinoa
Pickled Jicama
Salt Cured English Cucumber Ribbons
Edible Flowers