Salmon Sudado Fatima – Healthy salmon dish inspired by the new baby in our family!

Guest post by Antonella Delfino

This recipe was created by my husband. I have to admit that cooking is my passion, but creativity is not one of my skills, so when I need to refresh my menu it is he who brings the new ideas to the kitchen. After exploring several recipes in Peru Delights, he got inspired by the seco de carne recipe to make this “salmon sudado Fátima”, an adaptation of that very traditional Peruvian dish.


This dish was created in a very special moment for us: just a few weeks after we discovered that I was expecting our first baby! The doctors recommended some rest for me, so my husband was in charge of cooking and helping me with the house chores. This particular day, I woke up with the craving of fish for lunch, so he went to the supermarket and came back announcing that he was going to prepare something new for me.

He decided to name his recipe with the same name that we are going to give our baby girl: Fátima.

I was surprised and very pleased when the dish was ready! We love fish but have just a couple of go-to recipes. This was a completely different and delicious addition to our repertoire. Since then, we have prepared it several times and always add different vegetables. In this case we used zucchini, but you can also add broccolette, mushrooms, green peas, etc.

Some good side dishes to serve it with are white garlicky rice (cooked Peruvian-style, of course), baked potatoes or golden potatoes

I hope you enjoy this dish as much as we do!

Salmon Sudado Fatima
Recipe type: Entree
Cuisine: Peruvian inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds salmon, cut in four portions
  • ¼ cup olive oil
  • Salt and pepper
  • 1 teaspoon dry rosemary leaves
  • 3 celery sticks, cut in thirds
  • 2 carrots, peeled and cut in thirds
  • 2 garlic cloves
  • 4 cups spring mix (baby lettuce, baby chard, baby spinach, arugula, frisée, mizuna, radicchio, etc.)
  • 1 cup cilantro leaves
  • 2 tablespoons vegetable oil
  • ½ onion, chopped
  • 1 leek, white part only, coarsely chopped
  • 3 bay leaves
  • 1 zucchini, cut in slices
  1. Put the salmon in a plate and season with olive oil, salt, pepper and rosemary leaves.
  2. Process the celery, carrots, garlic, spring mix and cilantro in a blender with two cups of water, until smooth. Reserve.
  3. Heat the vegetable oil in a saucepan over medium heat and add the onions and leek. Stir and let them cook until they are soft and translucent.
  4. Incorporate the reserved green mixture to the onions and leek, bring to a boil, and cook over medium heat for 10 minutes. Season with salt and pepper.
  5. Place the salmon fillets on top of the green sauce and turn the heat to low. Put the lid on and simmer for 10 minutes if you want them medium well. If you like your salmon on the raw side, cook for 8 minutes.
  6. Add the zucchini 3 minutes before the salmon is done. If you are using raw mushrooms or broccolette, add them along with the zucchini. Taste for seasoning and turn off the heat.
  7. Serve the salmon in soup bowls with the vegetables and cooking sauce. As a side, serve rice, baked potatoes or golden potatoes, as I did. Top with some sprouts and dig in!



  1. Congratulations and best wishes!

  2. Made this tonight for dinner.

    The texture of the sauce was not quite right, but this was my issue and not the recipe’s. Something to work on.

    I added extra rosemary and it really made the dish – imparted a really rich flavor to the salmon.

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