Al Pastor-Style Salmon with Mango Pico de Gallo

Name: Al Pastor-Style Salmon with Mango Pico de Gallo
Ingredients: 1/2 bar achiote paste (about 1.75 ounces or 50 grams); 1 orange; 2 limes; 2 cloves garlic; 3 tablespoons white vinegar; Salt and pepper, to taste; 1 salmon fillet; 2 Roma tomatoes; 1/4 white onion; 2 serrano peppers; Cilantro; 2 Ataulfo mangos; 4 tablespoons olive oil

Mita Bellucci @cook_7467541

Al Pastor-Style Salmon with Mango Pico de Gallo

Mita Bellucci @cook_7467541

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Ingredients

1/2 barachiote paste (about 1.75 ounces or 50 grams)
1orange
2limes
2 clovesgarlic
3 tablespoonswhite vinegar
Salt and pepper, to taste
1salmon fillet
2Roma tomatoes
1/4white onion
2serrano peppers
Cilantro
2Ataulfo mangos
4 tablespoonsolive oil

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Steps

1

To prepare the salmon: Cut the salmon fillet into medium-sized cubes. Set aside.
2

In a blender, combine the juice of the orange and limes, garlic cloves, white vinegar, and achiote paste (dissolve the achiote in a little hot water first to make it liquid).
3

Marinate the salmon in the achiote mixture for 1 hour.
4

To make the pico de gallo, dice the onion, tomatoes, peppers, and mango. Chop the cilantro and mix everything in a bowl. Add olive oil, lime juice, salt, and pepper to taste.
5

Fry the marinated salmon over medium heat until the sauce thickens and reduces slightly.
6

Serve the salmon with the mango pico de gallo.