Recipes

Achiote Salmon with Chayote Squash

Ingredients (1 serving)

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A salmon

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A smoked bacon

1 teaspoon(s) granulated sugar

4 ounce(s) poblano rice

1/2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A chayote squash

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A navel orange

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A serrano chile

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A lime

1 ounce(s) red pepper, julienned

1 ounce(s) yellow bell pepper, julienned

1 tablespoon(s) cilantro, chopped

1 teaspoon(s) achiote

1/2 teaspoon(s) ginger, finely julienned

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A banana leaf

Directions

1. Make a paste with the achiote, the juice of half the orange (reserve rind) and ¼ cup warm water. Add ½ the cilantro and ½ the serrano. Marinate the salmon for 1 hour in the mix.

2. Sear the salmon medium rare. Cut banana leaf and heat over grill until pliable.

3. Chop the chayote squash and the peppers and mix with the ginger and cilantro. Spoon blend over the salmon, julienne orange zest and sprinkle over salmon.

4. Wrap in banana leaf and bake 10 mins at 350°F.

5. Serve with poblano rice on the side.

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