Ingredients
4 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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6 árbol chiles, deveined, seedless, and soaked for the marinade.
1 clove garlic, roasted, for the marinade
1/4 onions, roasted, for the marinade
1/4 cups orange juice, for the marinade
1 teaspoon dried oregano, for the marinade
1/2 teaspoons cumin, ground, for the marinade
2 pinches jaimacan pepper, for the marinade
1 teaspoon salt, for the marinade
1 tablespoon vegetable oil, for the marinade
500 grams salmon, skinless, cut into 4 pieces
2 slices pineapple, for the sauce
1 Avocados from México, in large cubes, for the sauce
1/4 red onions, finely chopped, for the sauce
2 stems green onion, chopped, for the sauce
2 teaspoons lemon juice, for the sauce
1 tablespoon dill, chopped, for the sauce
1/4 teaspoons salt, for the sauce
1/4 teaspoons black pepper, ground, for the sauce
6 árbol chiles, deveined, seedless, and soaked for the marinade.
1 clove garlic, roasted, for the marinade
0.25 onions, roasted, for the marinade
2.11 onzas líquidas orange juice, for the marinade
0.07 onzas dried oregano, for the marinade
0.04 onzas cumin, ground, for the marinade
2 pinches jaimacan pepper, for the marinade
0.22 onzas salt, for the marinade
0.51 onzas líquidas vegetable oil, for the marinade
1.1 libras salmon, skinless, cut into 4 pieces
2 slices pineapple, for the sauce
1 Avocados from México, in large cubes, for the sauce
0.25 red onions, finely chopped, for the sauce
2 stems green onion, chopped, for the sauce
0.34 onzas líquidas lemon juice, for the sauce
0.02 onzas dill, chopped, for the sauce
0.05 onzas salt, for the sauce
0.02 onzas black pepper, ground, for the sauce
6 árbol chiles, deveined, seedless, and soaked for the marinade.
1 clove garlic, roasted, for the marinade
0.25 onions, roasted, for the marinade
0.25 cups orange juice, for the marinade
1 teaspoon dried oregano, for the marinade
0.5 teaspoons cumin, ground, for the marinade
2 pinches jaimacan pepper, for the marinade
1 teaspoon salt, for the marinade
1 tablespoon vegetable oil, for the marinade
1.87 tazas salmon, skinless, cut into 4 pieces
2 slices pineapple, for the sauce
1 Avocados from México, in large cubes, for the sauce
0.25 red onions, finely chopped, for the sauce
2 stems green onion, chopped, for the sauce
2 teaspoons lemon juice, for the sauce
1 tablespoon dill, chopped, for the sauce
0.25 teaspoons salt, for the sauce
0.25 teaspoons black pepper, ground, for the sauce
6 árbol chiles, deveined, seedless, and soaked for the marinade.
1 clove garlic, roasted, for the marinade
0.25 onions, roasted, for the marinade
6.25 centilitros orange juice, for the marinade
1.85 gramos dried oregano, for the marinade
1.02 gramos cumin, ground, for the marinade
2 pinches jaimacan pepper, for the marinade
6.15 gramos salt, for the marinade
1.5 centilitros vegetable oil, for the marinade
500 grams salmon, skinless, cut into 4 pieces
2 slices pineapple, for the sauce
1 Avocados from México, in large cubes, for the sauce
0.25 red onions, finely chopped, for the sauce
2 stems green onion, chopped, for the sauce
1 centilitro lemon juice, for the sauce
0.6 gramos dill, chopped, for the sauce
1.54 gramos salt, for the sauce
0.59 gramos black pepper, ground, for the sauce