Salmon with Guajillo Chili and Mango Pico de Gallo

Superama
During this Lenten season, enjoy a juicy and spicy salmon with guajillo chili and a fresh mango pico de gallo that makes the perfect contrast. You can't miss it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 guajillo chiles
  • 4 cups orange juice
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 clove garlic, grilled
  • 1/2 onions, grilled
  • 1 tablespoon Great Value® Pure Canola Oil
  • 2 leaves bay
  • 4 salmon fillet, 200 g each
  • 2 tablespoons Great Value® Pure Canola Oil
  • 1/2 red onions, finely chopped
  • 2 Habanero chiles
  • 2 mangoes, cut into small cubes
  • 2 tomatoes, cut into small cubes
  • 2 tablespoons fresh cilantro, finely chopped
  • 4 tablespoons lime juice
  • 1/4 cups Extra Special Olive Oil®
  • 1 teaspoon Great Value® plain salt
  • 1/2 teaspoons pepper
  • 2 bunches green onion, grilled
Preparation
25 mins
45 mins
Low
  • For the marinade, blend all the ingredients until you get a smooth sauce. Set aside.
  • Place the salmon in a baking dish and add the marinade, mix very well. Marinate in the refrigerator for about 30 minutes.
  • Heat the oil in a skillet over medium heat and fry each salmon fillet until cooked. Set aside.
  • For the pico de gallo, in a bowl mix all the ingredients and season with salt and pepper.
  • Serve the salmon fillet with a bit of pico de gallo and accompany with grilled green onions. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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