Rápido Salmón Asado Recipes

ASADO

Steps:

• Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
• Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
• Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
• Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
• Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
• Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
• Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

QUICK SALMON SALAD

Steps:

• In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

PAQUETES DE SALMóN ASADO

Steps:

• Calienta la parrilla a fuego medio-alto.
• Corta el pescado en 4 piezas. Prepara 4 hojas grandes de papel de alumino resistente rociadas previamente con aceite en aerosol y coloca una pieza de salmón en el centro de cada una. Con una cuchara, pon los vegetales sobre el salmón. Pliega el papel de aluminio dándole forma de paquete.
• Ásalos entre 8 y 10 min. o hasta que el pescado se desmenuce fácilmente con un tenedor y los vegetales estén tiernos pero crujientes.
• Corta rendijas en el papel de aluminio para permitir que salga el vapor antes de abrir los paquetes. Rocía todo con el aderezo.