Salmon al Pibil

Alejandra Cota
Because not only pork or beef is cooked al pibil, we present this Salmon al Pibil recipe, which you can prepare in banana leaf for extra flavor. This leaf gives a unique and delicious aroma; you just need to roast it over low heat on the griddle so you can handle it well. This salmon recipe can be served with traditional red onions with habanero. Did you know that the term Pibil has its origins in the Mayan word PIB, which means buried? It is a cooking technique that involves burying the meats in a hole.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 100 grams achiote, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 1 cup orange juice, sour, for the marinade
  • 3 tablespoons apple cider vinegar, for the marinade
  • 1 tablespoon oregano, for the marinade
  • 1 tablespoon cumin, for the marinade
  • 2 allspice berries, for the marinade
  • coarse salt, for the marinade
  • 1 salmon fillet, whole, skinless
  • banana leaf
  • 1 red onion, sliced, for the sauce
  • 3 Habanero chiles, cut into strips, for the sauce
  • 1/3 cups lime juice, for the sauce
  • 2 tablespoons white vinegar, for the sauce
  • 1 tablespoon oregano, for the sauce
  • coarse salt
  • black pepper, freshly ground
  • 1 tablespoon vegetable oil
  • 1 bitter orange, cut into half-moons
  • 1 avocado, cut into wedges
  • lime, for serving
  • corn tortillas, for accompaniment
Preparation
50 mins
25 mins
Low
  • Preheat the oven to 180°C.
  • For the marinade, blend the achiote with the onion, garlic, orange juice, vinegar, oregano, cumin, pepper, and coarse salt.
  • Pour the previous preparation over the salmon and marinate in the refrigerator for 30 minutes.
  • Roast the banana leaf over low heat to soften it.
  • In a baking tray or oven-safe dish, place the banana leaf and arrange the salmon with the marinade on top. Close and bake for about 20 minutes or until cooked.
  • For the sauce, in a bowl mix the red onion with the habanero pepper, lime juice, white vinegar, oregano, salt, and pepper. Marinate until use.
  • Heat a grill over high heat with vegetable oil. Grill the orange slices and avocado on both sides, remove and set aside.
  • Serve the whole salmon on the banana leaf, decorate with the habanero onions, grilled orange slices, and avocado. Accompany with limes and corn tortillas.

Nutritional Information

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