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Alejandra

Alejandra Cota

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Salmon al Pibil

50 mins
25 mins
Low
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Because not only the pork or beef are cooked in pibil, we present this recipe for Salmon al Pibil, which you can prepare in banana leaf to give it more flavor. This leaf gives it a unique and delicious aroma, you only have to roast it on a low flame on the comal or grill so you can handle it easily. You can serve this salmon recipe with the traditional purple 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 is carried out by burying the meat in a hole in the ground.
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Ingredients

4 portions
  • 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 vinegar, for the marinade
  • 1 tablespoon oregano, for the marinade
  • 1 tablespoon cumin, for the marinade
  • 2 allspices, for the marinade
  • enough sea salt, for the marinade
  • 1 salmon fillet, whole, without skin
  • enough banana leaf
  • 1 red onion, fillet, for the sauce
  • 3 habanero peppers, cut into strips, for the sauce
  • 1/3 cups lemon juice, for the sauce
  • 2 tablespoons white vinegar, for the sauce
  • 1 tablespoon oregano, for the sauce
  • enough sea salt
  • enough black pepper, freshly ground
  • 1 tablespoon vegetal oil
  • 1 bitter orange, cut in half moons
  • 1 avocado, cut into segments
  • enough lemon, for serving
  • enough corn tortilla, To accompany

Preparation

Preheat the oven to 180 ° (356F)
For the marinade, blend the achiote with the onion, garlic, orange juice, vinegar, oregano, cumin, pepper and grain salt.
Pour the previous preparation over the salmon and marinate in refrigeration for 30 minutes.
Roast the banana leaf over low heat so that it softens.
In a tray or refractory oven, place the banana leaf and on top arrange the salmon with the marinade. Close and bake about 20 minutes or until cooked.
For the sauce, in a bowl mix the purple onion with habanero pepper, lemon juice, white vinegar, oregano, salt and pepper. Marinate until its ready to be used.
Heat a grill over high heat with the vegetable oil. Grill the slices of orange and avocado on both sides, remove and reserve.
Serve the whole salmon on the banana leaf, garnish with the onions with habanero, the orange slices and the grilled avocado. Accompany with lemons and corn tortillas.

PRESENTATION

Serve the salmon on the banana leaf with the onions with habanero, sour orange and avocado.

TIPS

The banana leaf in addition to serving as "wrapping paper", will provide a unique and delicious salmon aroma. It is important that the roast it over fire on the comal to make it more flexible.

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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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