Salmon Adobado Mexico Recipes

POLLO ADOBADO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
• Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
• Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
• Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BASIC ADOBO RECIPE

Steps:

• Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
• Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
• Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
• Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.

SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN

Steps:

• Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
• Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.

MEXICAN GRILLED SALMON

Steps:

• Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.

MEXICAN GRILLED SALMON

Steps:

• Preheat grill to medium heat.
• In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, garlic salt, salt, pepper, olive oil and juice from one lime.
• Brush salmon pieces with the spiced mixture
• Place on grill and flip every three minutes until the center of the fish is flaky and cooked all the way through.
• Continue basting the fish with the spice mixture with every flip of the fish.

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.