I have a girl crush on this exquisite salmon platter by @holasus.
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
- 1 pound salmon fillet
- 3 dried chipotle chilies
- 1 ancho chili
- 1 cup roasted tomatoes, halved and roasted with olive oil and flaky salt at 375 f
- 1 white onion
- 2 garlic cloves
- 1 tablespoon brown sugar
- 1 tablespoon agave syrup
- 1 tablespoon mexican oregano
- 1 cup apple cider vinegar
- 1/ 3 cup olive oil
- 1 juiced lime
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 3 teaspoons sea salt
- 1 red onion, sliced
- Olive oil, as needed
Start by hydrating your chipotle and ancho chilies, boil water in the kettle and pour over your chilies, let them hydrate for 20 minutes at least or until they are soft and manageable. Once they are ready clean out the seeds and stems from the chilies and place them in a blender.
Add into your blender the roasted tomatoes, the white onion chopped roughly, garlic cloves, brown sugar, agave syrup, oregano, apple cider vinegar, olive oil, lime juice, cumin, black coarse pepper and salt, blend it all really well until smooth and taste you can adjust the acidity or sweetness of your adobo according to your preference, add more salt if necessary.
Then get your piece of salmon and place it on a deep dish, pat it dry and pour all the marinade on top, cover your dish with plastic wrap and let it marinate for 30 minutes at least.
Preheat your oven at 400F.
Prepare a baking tray big enough for your salmon lined with parchment paper, place your salmon on top, shave a small red onion on top making sure you cover all the sides, season with Maldon salt and a bit more black coarse pepper and a drizzle of olive oil, make sure you reserve the remaining marinating juices, then I cover my salmon with tin foil and bake for 6 minutes, remove the tin foil and bake for another 6 or until the top looks more crusty but the meat should remain moist be careful not to overcook.
Pour the remaining juices and marinate in a small saucepan and heat it up, add about a cup of chicken or vegetable stock and let it simmer on low heat and reduce, you want a thicker flavorsome sauce to serve on the side of your salmon, check seasoning before serving.
Serve with warm corn tortillas, homemade beans and cabbage salad for a little feast with your family and friends. Note: for a non spicy version for little ones I would just make another smaller piece of salmon and then prepare a different marinade, simply with 1 garlic clove, 1/2 cup roasted tomatoes, 1/3 cup agave syrup, 1/3 cup of apple cider vinegar, 1 tbsp olive oil, pinch of Maldon salt and black coarse pepper.