zest from one lime (reserve the juice for the salsa)
1 tsp ground coriander
1 tsp sea salt
1/2 tsp cracked black pepper
1 1/2 lb salmon filet with skin on, portioned into 4 pieces
1 tbsp avocado oil or cooking oil of choice
Blackberry Cucumber Avocado Salsa-
1 1/2 cups English cucumber, diced
1 cup blackberries, I usually only halve these
1 large avocado, peeled, pitted, and diced
1/2 cup fresh cilantro, chopped
3/4 tsp sea salt
juice of 1 lime
Instructions
For the Salmon with Adobo Sauce-
In a food processor or blender, pulse the chipotle
chilis, adobo sauce, garlic oil, lime zest,
coriander, sea salt, and pepper until evenly
blended and smooth.
Using a basting brush, cover the salmon evenly
with the adobo sauce blend.
You can cook the salmon one of two ways, on the
stovetop over medium-high heat or in the oven at
425 degrees F (218 C). I prefer to use a large
cast-iron pan for both methods.
If cooking the salmon on the stovetop, allow the
oiled cast iron pan to heat up fully over medium-
high heat, then add the oil, then the salmon. This
helps prevent the salmon from sticking to the cast
iron. Carefully transfer the salmon to the pan
skin side up. Be careful as it is easy to splatter
the adobo sauce in the hot pan. Allow the salmon
to cook undisturbed for 5-6 minutes and then
gently flip to the opposite side with a fish
spatula. When you flip the salmon to the skin side
it should have a bit of char on the top. Cook on
the opposite side (skin side down) for an
additional 3-4 minutes or until the fish has
reached an internal temperature of 145 degrees F.
If cooking the salmon in the oven, place the cast-
iron pan in the oven as you set it to preheat so
that it begins to come to temperature before
adding the fish. Once the oven is preheated,
remove the pan from the oven and brush with oil,
then add the fish skin side down. Be very careful
when doing this as the pan is likely to sizzle and
splatter the oil and sauce at this point. Return
the fish to the oven and roast for 15-20 minutes
or until the fish has reached an internal
temperature of 145 degrees F.
For the Blackberry Cucumber Avocado Salsa-
Gently toss the salsa ingredients together until
well-combined. Serve directly on top of the cooked
salmon.
Originally Submitted
9/2/2020
0 Out of 5 from
0 reviews
You can add this SALMON WITH ADOBO SAUCE recipe to your own private DesktopCookbook.
