Sophia Rivera

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Marinated Salmon with Pico de Gallo

30 mins
20 mins
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In this hot season, prepare this delicious marinated salmon with three chilies accompanied by a fresh pico de gallo with mango that gives it a unique and contrasting flavor. A complete and healthy meal, which in addition to colorful has an unparalleled flavor.
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6 portions
  • 2 guajillo chilies, deveined and seedless
  • 2 chile de árbol peppers, deveined and seedless
  • 1 ancho chili pepper, deveined and seedless
  • 1/4 onions
  • 1 clove garlic
  • 2 tomatoes
  • enough Water, hot to soak the peppers
  • 2 tablespoons oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoons oregano
  • 1/2 teaspoons cumin
  • 1/4 teaspoons ground clove
  • to taste salt and pepper
  • 6 salmon fillets, they are the skin, 200 g portions
  • 3 potatoes, cooked in wedges with the peel
  • 1/4 cups red onion, finely chopped for pico de gallo
  • 3/4 cups tomtato, finely chopped, for the pico de gallo
  • 2 tablespoons serrano pepper, finely chopped, for the pico de gallo
  • 1/2 cups mango, in small cubes for the pico de gallo
  • 1 tablespoon fresh coriander, finely chopped, for the pico de gallo
  • 1/4 cups lemon juice, for the pico de gallo
  • 2 tablespoons olive oil, for the pico de gallo
  • 1 teaspoon oregano, for the pico de gallo
  • to taste fresh coriander, to decorate


For the marinade, heat the new range "Healthy Cooking" of T-fal® and when the green dot (Thermo-spot) is completely green, roast the chiles with the onion, garlic and tomatoes in your pan Preserve de T- fal®.
Soak the chilies in hot water for 10 minutes or until they are completely softened.
Blend the roasted vegetables with the chiles without liquid, add the oil, the vinegar, the oregano, the cumin, the clove, the salt and the pepper.
Season the salmon fillets with salt and pepper and varnish with the marinade on all sides. Heat the new "Healthy Cooking" range of T-fal® and when the green dot (Thermo-spot) is completely green, cook the salmon to the desired term. Add the potatoes and glaze with the marinade to take color. Reservation.
For the pico de gallo, mix all the ingredients in a bowl and season with salt and pepper.
Serve the salmon with the chips and decorate with pico de gallo and coriander leaves.


Serve the salmon fillet with the pico de gallo and the roasted potatoes.


If necessary, add a little of the left over chile liquid to the marinade.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Moni Cid
19/07/2019 21:26:57
Lizet de Aguilera
20/01/2019 16:01:11
Escribe un comentario...
Annie Ponce Vega
22/10/2018 08:47:38
Carmen Mt
24/07/2018 23:41:57
Gracias se ve riquisiiiimo

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