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 & Veggies, SERVES 4
Ingredients
- 1lb salmon fillet
- 4 cloves garlic, chopped or minced
- Sea salt and black pepper
- ½ cup fresh lime juice
- ½ cup fresh orange juice
- 2-3 tablespoons olive oil
- ½ tsp dried oregano, chopped
- ½ tsp ground cumin
- ½ -1 teaspoon culinary grade activated charcoal ( I experimented charcoal for this recipe, totally optional, no need to buy just for this recipe)
- 2 red/yellow peppers
- 1-2 poblano pepper or green pepper
- 1 red onion sliced
- corn or flour tortilla
Citrus Avocado Salsa
- 1 cara cara orange, peeled, segmented snd cubed
- 1 blood orange, peeled, segmented, diced
- 1 avocado peeled and diced
- 1-2 jalapeño, chopped and deseeded if needed, I leave in the seeds for heat
- 1/3 cup cilantro chopped
- 1/2 cup thinly sliced red cabbage
- sea salt and black pepper
- 1 tablespoon lime juice
- 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 while you prep the remaining components. Do not let the fish sit longer than one hour in the marinade.
- 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: Pre heat 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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