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Ingredientes
- 2 x Sides of a 6 to 9 lb. salmon, skin on
- 1/2 c. Chipotle paste, or possibly to taste Salt, to taste
- 2 Tbsp. Extra virgin olive oil, or possibly as needed (up to 4)
- 1 c. Mayonesa de chipotle, recipe follows Jicama escabechada, recipe follows
Direcciones
- Run your fingers over salmon to find any pin bones and pull them out with tweezers.
- Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor. Sprinkle over salmon on both sides. Season with salt to taste. Brush with extra virgin olive oil and let rest at room temperature at least 15 min before grilling. Add in some mesquite chips of a small piece of wood to the coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or possibly disposable roasting pan to trap smoke. Cook for approximately 6 to 7 min on each side. The outside should be nice and brown, the center just barely cooked (very slightly translucent/soft). Serve at room temperature with Mayonesa de Chipotle and Jicama Escabechada.
- Yield: 8 to 10 servings
- PASTA DE CHIPOTLE (CHIPOTLE PASTE)
- 1 can (8 ounces) Chiles Chipotles en Abode 4 to 5 garlic cloves, chopped
- (about 2 Tbsp.) 1 Tbsp. dry Mexican oregano 2 Tbsp. vegetable oil or possibly extra virgin olive oil
- Place the chipotle chiles and their sauce in a blender or possibly food processor fitted with the steel blade. Process till pureed, about 1 minute. Add in the garlic, oregano, oil, and process on pulse till combined but still slightly chunky.
- Yield:1 c.
- MAYONESA DE CHIPOTLE (CHIPOTLE MAYONAISE)
- 1 c. commercially prepared mayonnaise 3 Tbsp. Pasta de Chipotle, or possibly to taste, see recipe above Salt, to taste
- Combine mayonnaise and chipotle paste. Taste for seasoning and add in salt if you like. Chill unless using at once.
- Yield: 1 c.
- JICAMA ESCABECHADA (JICAMA RELISH)
- 1 small carrot, peeled and finely diced 1 small zucchini, scrubbed and finely diced 1 medium Jicama, peeled and finely diced 1 medium onion, finely minced, (about 1 c.) 4 garlic cloves, chopped 1 Tbsp. Chipotle paste 1 bay leaf 6 black peppercorns 1 tsp. salt, or possibly to taste 1/2 tsp. dry Mexican oregano, crumbled 2 Tbsp. minced fresh cilantro leaves 1/2 c. distilled white vinegar 1/2 c. water 1/3 c. extra virgin extra virgin olive oil
- Blanch the diced carrot in boiling water for 2 to 3 min. Drain thoroughly. Place all the ingredients in an earthenware or possibly glass bowl and toss to combine. Let marinate, refrigerated, at least 4 hrs or possibly preferably overnight. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 8 servings | |
| Calories 30 | |
| Calories from Fat 30 | 100% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
