The Salmon Cha-Cha

Early childhood travels deeply influenced the cooking of Cha Cha Cha chef Toribio Prado.

“In Colombia it was the smell of limes,” he says. “In Puerto Rico and Jamaica it was the fresh fish; in Venezuela, Mexico and Brazil it was the exciting color and glamour of food we enjoyed every day. I was very lucky.”

These days, Prado’s Latin cuisine comes into focus with an eclectic, highly personal stamp. Color and glamour are evident in this recipe for salmon with papaya sauce created by Prado for his Cha Cha Cha Encino menu. You’ll want to serve it with rice, a beautiful green salad and, perhaps, a chilled white wine from Chile.

CHA CHA CHA SALMON WITH PAPAYA SAUCE

1/2 cup dry white wine

Juice of 2 lemons

Juice of 2 limes

4 tablespoons chopped garlic

Grated zest and juice of 1 orange

2 sprigs fresh dill, chopped

2 sprigs fresh thyme, chopped

Dash cumin powder

Black pepper

6 (9-ounce) slices salmon

2 tablespoons olive oil

1 tablespoon Hungarian paprika

2/3 teaspoon Jamaican curry powder

Salt

2/3 cup chicken stock

1/2 bunch fresh oregano, chopped

1/4 cup unsalted butter

1 ripe papaya, peeled and sliced

1/2 bunch fresh basil, chopped

1/4 cup shredded coconut

Combine wine, lemon and lime juice, 2 tablespoons chopped garlic, orange zest and juice, dill, thyme, cumin and 1 dash pepper in shallow pan. Add salmon slices and marinate several hours, turning several times.

Grill or broil marinated salmon just until fish flakes easily with fork, about 5 minutes each side.

Heat olive oil. Add remaining 2 tablespoons chopped garlic, 1 teaspoon pepper, paprika, curry powder and salt to taste. Stir with wooden spoon 1 minute. Add chicken stock and oregano and reduce stock by half. Add butter, papaya and basil. Pour over salmon. Serve with sprinkling of coconut on top. Makes 6 servings.

Each serving contains about:

509 calories; 246 mg sodium; 109 mg cholesterol; 27 grams fat; 12 grams carbohydrates; 51 grams protein; 0.87 grams fiber; 48% calories from fat.