Name: Marinated Salmon with Pico de Gallo
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 guajillo chiles, deveined and seedless; 2 árbol chiles, deveined and seedless; 1 ancho chile, deveined and seedless; 1/4 onions; 1 clove garlic; 2 tomatoes; water, hot water to soak the chiles; 2 tablespoons vegetable oil; 1 tablespoon white vinegar; 1/2 teaspoons oregano; 1/2 teaspoons cumin; 1/4 teaspoons ground cloves; pinches salt and pepper; 6 salmon fillet, skin-on, 200 g portions; 3 potatoes, cooked in wedges with skin; 1/4 cups red onion, finely chopped for pico de gallo; 3/4 cups tomato, finely chopped, for the pico de gallo; 2 tablespoons serrano chile, finely chopped, for the pico de gallo; 1/2 cups mango, in small cubes for pico de gallo; 1 tablespoon fresh cilantro, finely chopped, for the pico de gallo; 1/4 cups lime juice, for the pico de gallo; 2 tablespoons olive oil, for the pico de gallo; 1 teaspoon oregano, for the pico de gallo; fresh cilantro, for garnish

Preparation

30 mins

20 mins

Low

For the marinade, heat the new “Healthy Cooking” range from T-fal® and when the green spot (Thermo-spot) is completely green, roast the chiles with the onion, garlic, and tomatoes in your T-fal® Preserve pan. Soak the chiles in hot water for 10 minutes or until they soften completely.