Salmon al Pibil

Name: Salmon al Pibil
Prep time: 75 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 30-05-2019

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.