Produce

• 1 red bell pepper, small dice
• 1 medium carrot, small dice
• ½ cup small broccoli florets (cut very small)
• ½ cup fresh green beans, finely chopped
• 4 green onions, thinly sliced
• ½ cup fresh cilantro leaves
• 1 tablespoon chopped cilantro (for sauce)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 jalapeño, seeded (leave seeds for heat if desired)
• 1 small lime (for juice)

Seafood

• 4 salmon fillets (about 6 oz each), skin removed

Pantry / International

• 3 cups cooked and cooled jasmine rice (day-old preferred)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar

Spices & Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt (plus more to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)

Dairy

• ½ cup mayonnaise
• ¼ cup sour cream

Oils

• 2 tablespoons neutral oil (avocado or vegetable oil)

---

INSTRUCTIONS

In a blender or food processor, combine the mayonnaise, sour cream, jalapeño, chopped cilantro, garlic, lime juice, rice vinegar, and a pinch of salt. Blend until completely smooth and bright green. Adjust seasoning as needed and refrigerate until ready to serve.

Season the salmon generously with smoked paprika, cumin, oregano, salt, black pepper, and a light pinch of red pepper flakes. Heat a skillet over medium-high heat with one tablespoon of neutral oil. Sear the salmon until golden and slightly charred on the outside while remaining moist inside, about 3–4 minutes per side depending on thickness. Remove from heat and allow to rest before cutting into large cubes or serving whole.

In the same pan, add the remaining oil. Add the garlic and ginger and sauté briefly until fragrant. Add the diced carrots and chopped green beans first, allowing them to cook for about one minute to begin softening. Stir in the broccoli florets and red bell pepper and cook just until bright and slightly tender but still crisp. Add the cooked rice, breaking apart any clumps. Pour in the soy sauce, oyster sauce, and sesame oil, tossing thoroughly so the rice becomes lightly toasted and evenly coated. Fold in the sliced green onions and fresh cilantro at the end to preserve their color and freshness.

To serve, spoon the spring vegetable chaufa into a bowl, top with the seared salmon, and drizzle generously with the Peruvian green sauce. Finish with extra cilantro and green onions for a fresh, vibrant presentation.