Torta de Papa with Salmon (Potato Cake with Salmon)
In true fusion fashion, traditional Mexican potato pancakes are the base for chef Ulises Santiago's Mediterranean-inspired salmon. Notes: Marinate the fish up to 1 day ahead. The potato cakes (tortas de papas) and roasted chiles and onions can be made up to 1 day ahead, then chilled. To reheat, place in a 9- by 13-inch baking pan. Bake in same oven with salmon until hot, 10 to 15 minutes. Let onion and chiles warm to room temperature. Pisco is a clear, brandylike spirit popular in Chile and Peru; it's found in some liquor stores. Prep and Cook Time: at least 1 hour, plus 2 hours to marinate fish.