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Salmon with Chile Guajillo and Pico de Gallo de Mango

25 mins
45 mins
Low
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In this season of Lent enjoy a juicy and spicy salmon with guajillo chile and a fresh pico de gallo with mango that makes the perfect contrast. You can not let it go!
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Ingredients

4 portions
  • 6 guajillo chilies
  • 4 cups orange juice
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 clove garlic, roast
  • 1/2 onions, grilled
  • 1 tablespoon Great Value® Pure Canola Oil
  • 2 leaves bay (laurel)
  • 4 salmon fillets, 200 gc / u
  • 2 tablespoons Great Value® Pure Canola Oil
  • 1/2 red onions, finely chopped
  • 2 habanero peppers
  • 2 mangos, diced
  • 2 tomatoes, diced
  • 2 tablespoons fresh coriander, finely chopped
  • 4 tablespoons lemon juice
  • 1/4 cups Extra Special Olive Oil®
  • 1 teaspoon Great Value® salt
  • 1/2 teaspoons black pepper
  • 2 bunches cambray onion, roasted

Preparation

For the marinade, blend all the ingredients until a smooth sauce is obtained. Reservation.
Place the salmon in a refracatario and add the marinade, mix very well. Marina in the refrigerator about 30 minutes.
Heat oil in a skillet over medium heat and fry each salmon fillet until cooked. Reservation.
For the pico de gallo, in a bowl mix all the ingredients and season with salt and pepper.
Serve the salmon fillet with a little pico de gallo and accompany with roasted chambray onions.
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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
Rate this tip
Ratings (9)
Analuisa Encinas
10/09/2020 13:00:45
Delicious
PAULINA DE LA ROSA
02/09/2020 21:14:52
Deliciosoooo
Fabii Marin
02/06/2020 14:08:09
Deliciosa!!!! Incluso las cantidades de esta receta son bastante vastas para hasta 6 lonjas de salmon :)
Magali Rios
01/02/2020 14:24:31
Muy rico 😁
Blanca Zepeda
18/04/2018 10:36:40
Queda muy rico, la salsa también la he usado para marinar pollo, queda delicioso.
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