The combination of this taco meal is simply fabulous. I first though of saving this Cuban inspired Mojo marinated salmon for summer, then I thought its peak citrus season and by summer blood oranges will be gone. Im glad I tried it because we need all the brightness, uplifting food right now. I have essayed a long blog post that I will share next time with the current situation of the world, the Corona Virus and the implications that us as a human race are experiencing.
Cuban Mojo is a bright garlic-citrusy marinade thats perfect for salmon or any other protein of your choice. I added culinary grade activated charcoal which may seem odd, but it gives the salmon asubtle interesting earthy-smoky flavor. I don’t expect you to go and buy charcoal just for this recipe, but if you have some sitting around in your pantry I urge you to try even if its a little bit. If taco is not you’re thing this recipe is good over rice too, so ahead and give it a try.
Mojo Salmon Tacos with Citrus Salsa
Equipment
- Skillet
- Oven
Ingredients
- 1 lb fresh salmon
- Sea salt and black pepper
- 3-4 cloves garlic, minced
- ¼ cup lime juice
- 1-2 tbsp olive oil
- ⅓ cup orange juice
- ½ tsp dried Mexican oregano
- 1 tsp ground cumin
- ½-1 tsp culinary grade activated charcoal ( I experimented charcoal for this recipe, totally optional, no need to buy just for this recipe)
- 1 each red and/or yellow peppers
- 1-2 poblano pepper or green pepper
- 1 medium red onion sliced
- corn or flour tortilla
Citrus Salsa
- 1 Cara Cara or Navel orange, peeled, segmented snd cubed
- 1 Blood orange, peeled, segmented, diced
- 1 avocado peeled and diced
- ⅓ cup cilantro chopped
- ½ cup thinly sliced red cabbage
- 1-2 tbsp lime juice
- sea salt and black pepper
- any Mexican hot sauce for serving
Instructions
- In a small bowl add the olive oil, lime juice, orange juice, garlic, green charcoal if using, cumin, salt and pepper, mix well or blend for a smooth marinade.
- Place the fish and veggies in a baking dish, pour the marinade over the salmon and veggies. Allow the fish to marinade for 20-30 minutes, do not let the fish sit longer than one hour, the acid in the citrus starts to cook the protein. While the fish is in the marinade prep the salsa
- To make the slaw/salsa: combine cubed oranges, jalapeño, lime juice, salt, cilantro, sliced cabbage and avocado, mix well and put it away in the fridge till ready to serve.
- When ready to cook: Preheat the oven to 350°F. Place the salmon, sliced peppers, poblano and red onion on a baking sheet, you can pour 2-3 tablespoons of the marinade for extra moisture. Bake for 25-30 minutes. Remove and dice the salmon.
- To serve: Warm the tortillas and place some salmon, a few veggies, Top with salsa, shredded red cabbage and hot sauce if needed
- Sprinkle with cojita cheese if desired. Enjoy. SERVES 4.
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