Salmon Adobado Mexico Recipes

MUSSELS WITH CILANTRO - MEXICO

Steps:

• Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
• Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
• Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
• Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
• To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
• Garnish with the reserved sprigs of cilantro.

SALMON ADOBADO - MEXICO

Steps:

• Heat a grill or a large cast-iron skillet. Place all the chilies on the grill or in the skillet, and heat, turning once or twice, to toast them. Do not allow them to burn. Remove the chilies, split them in half and discard the stems. Remove and reserve the seeds.
• Return the split chilies to the grill or skillet, and lightly toast the insides. Cut up the chilies in small pieces.
• Place the chilies with the seeds, garlic, scallion, vinegar, water, oregano, thyme and bay leaves in a blender, and process until well blended.
• Heat the oil in the skillet, add the chili mixture and cook, stirring, about 5 minutes. Remove from the heat and allow to cool 10 to 15 minutes. Season lightly with salt if desired.
• Place the salmon in a shallow bowl, and coat with the chili mixture. Allow to marinate at room temperature 20 to 30 minutes.
• Preheat a grill or broiler. Grill or broil the salmon, skin side first, close to the source of heat, until the outside is browned and the fish is just cooked on the inside, 3 to 4 minutes on each side.
• Serve with lime wedges.

PINEAPPLE SALAD - MEXICO

Steps:

• Mix the pineapple, jicama and onion together and set aside.
• Drizzle the pineapple mixture with the honey dressing, to taste.
• Serve, garnished with the avocado slices, and the pecans.